What: An Apulian white that thinks it is a red
Why: For those who love intense white wines
Perfect with: Medium aged cheeses and cold cuts
What: An Apulian white that thinks it is a red
Why: For those who love intense white wines
Perfect with: Medium aged cheeses and cold cuts
Produced and bottled by Cantine Polvanera – Gioia del Colle (BA), Italy
Produced in Italy
A very special wine. Pure Verdeca obtained from a harvest carried out at the end of September, when the grapes have reached a perfect state of ripeness. The vinification is very particular and is similar, in some ways, to that of a red wine. It begins, in fact, with a long maceration on the skins that continues for about 20 days. Then, after racking, the wine is left to refine in steel for a period of at least six months before being bottled and left to rest in the cellar for another three. The result is not the classic drinkable and flowing white wine but an important and rich wine. You can tell by the way it looks. In the glass, in fact, it has a beautiful antique gold color, with orange glints. On the nose notes of acacia flowers, chamomile, carnation and elderberry. Then memories of peach in syrup and tea, against a delicately spicy background. In the mouth it is full and velvety. Well balanced by a pleasant freshness, savory and slightly astringent.
Filippo Cassano is the owner of Polvanera winery, a nice winery in Puglia that in a few years has been able to impose itself on the market thanks to the quality of its wines. Today the company can count on about one hundred hectares of vineyards, mainly cultivated with the alberello system. All the typical varieties of the territory are cultivated, starting from Primitivo, which is considered the workhorse of the company, but also Fiano and Aglianico, as well as Falanghina of course. An advocate of organic farming, Polvanera is considered by his colleagues to be a true purist who uses only the simplest and most traditional processing techniques. No barrel ageing to avoid covering the best scents of the grapes, with the bottles left to rest for a long time inside the cellar dug into the rock, where temperature and humidity remain constant throughout the year.
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