San Marzano Edda Bianco 2022
Stunning Puglian aromatic mainly Chardonnay blend with very distinctive and intriguing aromas of orange blossom and rosemary complemented by rich guava and peach with overlaying freshness. Packs a punch of flavour.
Aromatic
£19.95
| Producer | San Marzano |
|---|---|
| Country | Italy |
| Region | Puglia |
| Wine Type | White Wine |
| Body / Style | Aromatic |
| Grape Blend | Chardonnay 60%, Fiano 20%, Moscatello Selvatico 20% |
| Bottle Size (ml) | 750 |
| % Abv | 13.5 |
| Vintage | 2022 |
| Special Features | Vegan |
| Extra Info | Dry & Aromatic White blend |
| Food Pairing Guide | Pair with shellfish, salads or appetisers |
| Terroir | The soils are quite thin, soft and shallow, but have a good texture. |
San Marzano Edda Bianco is a distinctive blend of Chardonnay, Fiano and Moscatello Selvatico delivering aromas of sun-ripened peach and mellow floral aromatics, which are interwoven with delicate hints of vanilla. Fresh and beautifully balanced, the rounded palate is elegantly styled and has a touch of minerality on the finish.
In '62, 19 vine growers from San Marzano whose families had farmed the land for generations, combined their efforts to establish 'Cantine San Marzano'. Through the decades this cooperative has grown significantly, attracting over 1,200 vine growers. Using modern and technologically advanced vinification techniques they produce elegant wines that pay homage to the ancient Apulian wine traditions. The fusion of time honoured tradition, passion and contemporary techniques, enables this winery to produce wines with distinctive varietal and regional characteristics while reflecting the local terroir. In '21, San Marzano was awarded the ‘Cooperative Winery of the YearAward’ by Gambero Rosso.
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 grapes were gently destemmed and then cool macerated for several hours toallow the flavour to develop. This was followed by a gentle pressing and a cold settlingto 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, withweekly lees stirring which imparted texture and complexity to the wine.
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