Region: Salento, Puglia, Italy

Varietal: 100% Verdeca

Tasting notes: This white variety has been cultivated for a long time exclusively in certain areas of Apulia, particularly in the valley of Itria. Owing to its great resistance to disease and adaptability to different soils and conditions, for many years Verdeca was hardly ever vinified on its own but used mainly for blending with other wines or for producing Vermouth. Masseria Li Veli started making varietal Verdeca in 2009 with the intent of  launching this historic local variety.  Full-throttle fruit shows both verve and stamina – from pungent lime zest to juicy peach and ripe pear. Bone-dry, concentrated and persistent, this wine shows incredible purity of fruit and lively acidity, finishing with remarkable minerality and ongoing finesse.

Producer: Masseria Li Veli is an imposing building on the southern most slopes of the Murge hills in the Salento peninsula, also known as the “heel of Italy”. The project is the realization of the Falvo family (previous owners of Avignonesi in Montepulciano, Tuscany) who have strong ties to the region. Today, the estate comprises 35 hectares of vineyards, planted with the traditional Apulian varieties: Negroamaro, Primitivo and Malvasia Nera. The family's vision is to establish a new quality benchmark in the region both through vineyard management and vinification. Applying the knowledge and expertise gained at Avignonesi, the effort is to realize the ultimate potential for the local varieties with wines that have more primary fruit, freshness and structural acidity while still maintaining the character this dry, hot Mediterranean land provides.

Vineyard and Winemaking: This bottling of 100% Verdeca, hails from 32 year-old vines growing upon calcareous soils at 320 meters above sea level in Canale di Pirro, Selva di Fasano. The grapes are hand-picked and collected in small cases. They then undergo maceration on the skins at cold temperature, which helps to extract the maximum scent from the skins. Alcoholic fermentation follows in stainless steel vats at controlled temperature not over 16°C. Once the fermentation has finished, the wine is kept at a cold temperature of 10°, thus preventing the malolactic fermentation to take place.