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Vines Chardonnay ( %), ( %)

Color: bright rosé, very fine and persistent perlage.

Smell: floral and fruity perfume.

Taste: fresh and delicate flavor.

Food matches: suggested as an aperitif especially with seafood dishes.

SOIL: clay-silty
TRAINING: spurred cordon with 4000 plants per ha
HARVEST: third decade of August
YIELD PER HA .: 70 q. there
VINIFICATION: The whole grape is placed in pneumatic presses that immediately separate the must with a light pressure. The must after adding the selected yeasts
ferments at controlled temperature (14 ° C) in stainless steel containers. The second fermentation takes place in an autoclave according to the long Charmat method (about nine months)
SPARKLING: long charmat (9 months). The grapes harvested in boxes with a slight advance of ripeness, were processed intact directly in the press and subjected to
traditional white vinification with fermentation at rather low temperatures (14 ° C). The second fermentation in the autoclave took place in December and lasted about a month. Sparkling wines
like this
obtained remained in refinement on their lees for about six months before bottling

Leone de Castris

The Leone de Castris farm, born in 1665, began bottling its products in 1925 and in 1943 it was the first to create and bottle a rosé wine sold in Italy and the USA: the Five Roses. This wine today as then is the standard bearer of this company, with firm roots in Puglia, which has the aim of enhancing the products of the territory by making them known in Europe and in the world. of quality of Salento.

Charmat Method

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