Petraluce was created in 2012. The idea came from the desire and need to promote local white grape varieties. This grape is originally from the Valle D’Itria, where it was bottled in Rhine bottles. In the past this was a fairly neutral grape, mainly used to make Vermouth. The grapes of this variety are reductively processed to protect from oxidation, which enhances the emergence of very subtle, stylish sensations. Verdeca wine stands out for its typical greenish hues, especially evident in the early months after bottling. The name Petraluce is evocative of our area, with its famous white stone and very intense light.
PRODUCTION DISTRICT: Tuturano (Brindisi).
ALTITUDE: The 15 hectares are planted at 30 metres above sea level, close to the sea (8km) which guarantees both good temperature variation and a constant breeze acting as a natural mould deterrent.
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 since it makes 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, using a reductive process to protect from oxidation, the grapes are fermented at a controlled temperature for 15 days, in stainless steel vats,
SENSORY PROFILE: Yellow colour with bright green hues. A subtle bouquet of aromas, including freshly mown grass and hay, tropical and peach fruit, and flowers (jasmine, spring flowers, wisteria and violets) as well as vegetal hints. The palate opens velvety soft, developing with good acidity, and nice minerally, tangy sensations, with tart fruit notes. The palate is weighty and well-structured with a crisp, lingering finish.
RECOMMENDED CELLARING: 18 months in bottles laid down in a cool, dark place.
FOOD PAIRING: Perfect with fresh cheeses. Highly recommended with seafood-based first courses, pasta with basil pesto, raw fish and roasted vegetables.