Features
Name:
Le Fossette Falanghina PGI Apulia 2023 Organic
Terrain:
Limestone with a loamy texture
Cellar
Alberto Longo's passion for his land and for wine has deep roots. Ever since he was a child, his dream has been to continue the centuries-old Longo family winemaking tradition, seeking to increase its production potential and product quality. Cantina Alberto Longo is located in Lucera, in the north of Apulia, in an area of high environmental and historical value. The high quality of the wines and organic products of the Alberto Longo winery stems from skills matured and refined over generations and from the will and tenacity of those who have been able to enhance, through the fruits of their labour, the extraordinary characteristics of northern Daunia. They are committed to promoting local vines and, above all, have always been committed to defending the prestige and spreading knowledge of our most representative DOC: that of Cacc'e Mmitte di Lucera, established in 1976. In addition, the winery has for some time now implemented actions aimed at safeguarding the environment and the planet that hosts us, starting from the self-production of electricity, to the use in hospitality - in the winery and on the farm - of selected natural and zero-km organic products, to sustainable and organic environmental choices for our productions
Description
Le Fossette is made from 100% Falanghina grapes, production area Masseria Celentano, San Severo, northern Apulia, from a vineyard planted in 2002. A harmonious wine with floral and balsamic hints.
Organoleptic characteristics:
Colour: straw yellow with golden reflections, crystalline and luminous
Nose: fairly intense, not very complex in fact we find the predominant aromas of exotic fruit, mango, lychee and banana, together with a bouquet of yellow flowers
On the palate it is predominantly sapid, with a supportive acid shoulder, discreetly soft.
Storage time:
0-3 years
Vinification
After soft pressing of the destemmed grapes, a short cryomaceration in the press follows, followed by static decantation of the must at 0°C. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks. The wine obtained is kept on its fine lees for three months.
Acknowledgements
