Il Manfredi Bianco Basilicata IGT,

The combination of the grapes used makes this a fascinating wine. Müller Thurgau and Traminer Aromatico, varieties typical in the north are now very much at home in the Basilicata terroir. Volcanic soils and exceptional temperature ranges bring the aromatic profile of the grapes to the fore, imprinting Re Manfredi Bianco with its inimitable, appealing style. So versatile, perfect as an aperitif but also served with a fish-based dinner.

PRODUCTION DISTRICT: Pian di Camera, in the municipality of Venosa, on the slopes of the Vulture volcano.

ALTITUDE AND ASPECT: Hill terrain at 400 metres above sea level.

TYPE OF SOIL: Soils of volcanic origin.

TRAINING SYSTEM: Guyot training system.

HARVEST: Perfectly ripe grapes are picked between the end of August and the beginning of September.

WINEMAKING METHOD: Part of the grapes is cold macerated on the skins for 24 hours, and the must ferments at temperatures between 12 °C and 14 °C. Subsequently the fermented wine is aged on fine lees for about 2 months.

SENSORY PROFILE: Straw yellow with golden nuances. Very complex nose notes of apple and ripe yellow fruit with hints of sage and jasmine. In the mouth the wine delivers aromatic and fresh essences, supported by a distinct minerality in an intriguing rapport with a hint of residual sugar.

RECOMMENDED CELLARING: 3 years.

FOOD PAIRING: Fish-based recipes, especially shellfish and tuna, sushi and sashimi. In Basilicata it accompanies local hyacinth bulb frittata, smoked scamorza, and Lucania burratina mozzarella, and the pasta starter “cavatelli e tadd d’cocozz” with courgette leaves.