Winery Agricola Spinelli - Santerasmo - Verdeca Bianco

Winery Agricola Spinelli - SanterasmoVerdeca Bianco

The Verdeca Bianco of Winery Agricola Spinelli - Santerasmo is a wine from the region of Puglia.
This wine generally goes well with
The Verdeca Bianco of the Winery Agricola Spinelli - Santerasmo is in the top 0 of wines of Puglia.

Details and technical informations about Winery Agricola Spinelli - Santerasmo's Verdeca Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Mourvaison noir

Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate, showing signature aromas of red fruits (cherry, strawberry), garrigue and Mediterranean notes. Confidential heritage profile. Now nearly extinct, preserved in the ampelographic collections at Vassal estate (INRAE), it reflects the historical diversity of the Provençal vineyard. Provençal autochtone black variety, formerly grown in south-eastern France.

Informations about the Winery Agricola Spinelli - Santerasmo

The winery offers 5 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Pouilles

The Winery Agricola Spinelli - Santerasmo is one of of the world's greatest estates. It offers 5 wines for sale in the of Puglia to come and discover on site or to buy online.

Top wine Puglia
In the top 200000 of of Italy wines
In the top 15000 of of Puglia wines
In the top 300000 of wines
In the top 950000 wines of the world

The wine region of Puglia

Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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