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Terre degli Svevi Re Manfredi Basilicata Bianco 2019

A wonderfully fresh and aromatic blend of Müller Thurgau and Traminer Aromatico with notes of intense apple and fragrant summer herbs. Versatile and not too dry.
Fruit Notes, Aromatic
More Information
Producer Terre degli Svevi
Country Italy
Region Southern Italy
Wine Type White Wine
Body / Style Fruit Notes, Aromatic
Grape Blend Müller Thurgau and Traminer Aromatico
Bottle Size (ml) 750
% Abv 13
Vintage 2019
Extra Info Aromatic & Fresh
Food Pairing Guide Fish-based recipes, especially shellfish and tuna, sushi and sashimi. In Basilicata it accompanies local hyacinth bulb frittata, smoked scamorza, and Lucania burratina mozzarella, and the pasta starter “cavatelli e tadd d’cocozz” with courgette leaves.
Terroir Volcanic soils

Terre degli Svevi Basilicata Bianco is a versatile and appealing white made from a combination of Muller Thurgau and Traminer Aromatico. The colour is light and summery, with an intensely aromatic nose of apple and ripe yellow fruit with hints of jasmine and fragrant summer herbs like sage. When you drink the wine those lovely aromatic qualities carry through, and the wine is wonderfully fresh. There is a tiny hint of residual sugar which just lifts this wine out of 'dry', making it extremely drinkable and a great match for sushi!

The combination of the grapes used makes this a fascinating wine. Müller Thurgau and Traminer Aromatico, varieties typical in the north are now very much at home in the Basilicata terroir. Volcanic soils and exceptional temperature ranges bring the aromatic profile of the grapes to the fore, imprinting Re Manfredi Bianco with its inimitable, appealing style. So versatile, perfect as an aperitif but also served with a fish-based dinner.

PRODUCTION DISTRICT -Pian di Camera, in the municipality of Venosa, on the slopes of the Vulture volcano. ALTITUDE AND ASPECT - Hill terrain at 400 metres above sea level. Guyot training system. HARVEST - Perfectly ripe grapes are picked between the end of August and the beginning of September. WINEMAKING METHOD - Part of the grapes is cold macerated on the skins for 24 hours, and the must ferments at temperatures between 12 °C and 14 °C. Subsequently the fermented wine is aged on fine lees for about 2 months.
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