SANTALOJA Moscato secco IGP 2018/2019

Designation:Moscato bianco Puglia IGP.
Grape Variety:100% Canelli White Muscat.
Altitude:200-300 mt a.s.l.
Viticultural Area:Puglia, Castel del Monte hills, in the territory between Canosa di Puglia and Minervino Murge.
Soil:calcareous-clayey with medium consistency.
Growing Method:vertical shoot positioning (VSP), cordon spur.
Density:4500 plants/ha.
Yield per hectare:10,00 T/ha.
Vinification Process:fermentation in stainless steel tanks at a controlled temperature (14-16°C). Stems removal, crushing and soft pressing.
Maturation:6 months in stainless steel tanks on the fine lees and then in the bottle.

Wine Notes:Santaloja is a dry muscat with an extraordinary aromatic quality and mineral structure. It renovates a family tradition with roots to the beginning of last century, when it was born as “the wine of the monks”.
Color:straw yellow with greenish highlights.
Nose:intense and aromatic.
Taste:muscat flavor with a good acidity and a long persistence, round.

Food Match:Aromatic and mineral, it is delicious with fish dishes, seafood, fried squids and shellfish. The acidity of this wine will balance also with cheeses. Easy drinking and fruity, it is the ideal choise for an aperitif or to prepare cocktails.
Serving T°:10°-12°CAlcohol:14% vol.

Decanter Asia Wine Awards (2014): Commended Medal
Decanter World Wine Awards (2015): Commended Medal
The Tasting Panel (2015): 88/100
Guida Vitae (2016): 3 vines out of 4 – Italian Sommelier
Association Robert Parker (2016): 88/100
Luca Maroni (2018): 89/100
Luca Maroni (2019): 90/100



currently sold out

Appellation:Fiano Puglia IGP
Grape Variety:100% Fiano
Altitude:200 mt a.s.l
Viticultural Area:Canosa di Puglia and pre-hills of the Murgia, Castel del Monte DOC area
Land:Calcareous with medium consistency and deep tufaceous

Growing method: Vertical shoot positioning (VSP), cordon spur Density: 4500 plants/ha
Yield per hectare:10,00 T/ha
Vinification process:Fermentation in stainless steel tanks at a controlled temperature (14-16°C
Maturation:6 months in stainless steel tanks on the fine lees and then in the bottle

Testing notes:Chiancabianca is made with Fiano grapes, grown in the lime and mineral rich earth of Castel del Monte area. The name “Chiancabianca” translates from the local dialect as White Stone, used for centuries throughout the region as ornamental portals and paving-stones
Color:straw yellow with golden highlights
Aroma: rich with aroma of green apples
Taste: richly–structured with a persistent acidity

Food pairing: Suited to fish and sea-food. It also drinks very well with soft cheeses, or simply on its own as an aperitif. Serve at 10°-12°C
Analytical data: pH: 3.54,Total acidity: 6.00 g/l,
Alcohol:12,00% vol
Residual sugar:1,6 g/l,

SO2 total:100 mg/l

Decanter Asia Wine Awards (2014):Commended medal The Tasting Panel (2015): 89/100
Bibenda(2016): 3 grapes out of 5
Bibenda(2019): 4 grapes