Acante was created in 2012. Despite a strong presence in Campania with the Fiano di Avellino DOCG, this grape variety can certainly be considered native to Puglia. Its origins are Greek, and the name comes from vitisapiana, so-called because the vine attracted swarms of bees. Acante means “empty” in Salento dialect: the wine takes this name because it is very drinkable and suited to a number of different dishes.
PRODUCTION DISTRICT: Tuturano (Brindisi).
ALTITUDE:30 metres above sea level.
TYPE OF SOIL: Sandy and rich in chlorides, giving the wine its tangy, minerally qualities.
TRAINING SYSTEM: Guyot. 5,000 plants per hectare, a number that guarantees quality, making it possible to limit the number of bunches and thus the yield per plant.
HARVEST: The grapes are mechanically harvested in mid-September. The harvest takes place at night, in order to preserve as much acidity as possible and to begin fermentation during the coolest hours of the day, thus avoiding leaps in temperature; a further advantage is reduced energy consumption.
WINEMAKING METHOD: After soft crushing and pressing, the grapes are fermented at a controlled temperature (12°C), in stainless steel vats.
SENSORY PROFILE: Pale straw-yellow colour. Generous aromas of pineapple and pear fruit, and honey. The velvety palate develops with a fresh, lively flavour, well balanced body with hints of fresh fruit and pleasing toasted hazelnuts in the finish.
RECOMMENDED CELLARING: 18 months in bottles laid down in a cool, dark place.
FOOD PAIRING: Perfect with scallop risotto. Highly recommended with salads, rich fish and seafood dishes, white meats, grilled fish, fresh cheeses and grilled vegetables.