San Marzano 'Edda Lei Bianco', Salento

£19.50
  • San Marzano 'Edda Lei Bianco', Salento
  • San Marzano 'Edda Lei Bianco', Salento

San Marzano 'Edda Lei Bianco', Salento

£19.50

AVAILABILITY: 18 in stock

Grape 60% Chardonnay, 20% Fiano, 20% Moscatello Selvatico, White Blend
Style Dry, White, Full Bodied, Stone Fruit, Herbaceous, Floral, Spice, Minerality, Complexity, Elegance
Country Italy
Region Salento, Puglia
Volume 75cl
ABV 13.5%
Dietary Vegetarian, Vegan

 

San Marzano 'Edda Lei Bianco' is a distinctive Salento blend with aromas of sun-ripened peach and mellow floral notes, interwoven with hints of vanilla. Perfectly balanced, the rounded palate has a touch of minerality. An ideal accompaniment to starters, fish and cheese. Best served lightly chilled to 12-14°C. 

About the Producer

In 1962, 19 passionate vine growers from San Marzano, whose families had farmed the land for generations, joined together to form 'Cantine San Marzano'. This cooperative quickly flourished and now boasts over 1,200 diverse and high-quality vine growers. The winery embraces modern, tech-forward vinification techniques, creating sophisticated wines that honor Apulian wine customs. The harmonious blend of time-honored practices, fervor, and modern techniques enable this winery to create wines with unique varietal and regional attributes, while embodying the area's terroir. In 2021, San Marzano was awarded the ‘Cooperative Winery of the Year Award’ by Gambero Rosso.

Vineyard and Winery

The vineyard is located at approximately 100 metres above sea level and benefits from
great diurnal temperature variations. The warmer temperatures during the day and
cooler nights encourage the grapes to have a long maturation period, with the heat of
the day promoting sugar accumulation, while the cooler nights preserve the acidity
levels. The vines are planted at a density of 4,500 vines per hectare and are trained
according to the Guyot method. The soils are quite thin, soft and shallow, but have a
good texture.

The grapes were gently destemmed and then cool macerated for several hours to
allow the flavour to develop. This was followed by a gentle pressing and a cold settling
to encourage a natural sedimentation. Fermentation took place in French oak barrels.
The wine was matured on its fine lees in barriques for a period of four months, with
weekly lees stirring which imparted texture and complexity to the wine.

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