San Marzano Talò Verdeca 2022
Honey, peaches and apricots...
Aromatic
£12.25
| Producer | San Marzano |
|---|---|
| Country | Italy |
| Region | Puglia |
| Wine Type | White Wine |
| Body / Style | Aromatic |
| Grape Blend | 100% Verdeca |
| Bottle Size (ml) | 750 |
| % Abv | 12.5 |
| Vintage | 2022 |
| Special Features | Vegan |
| Extra Info | Creamy |
| Food Pairing Guide | Roast chicken |
San Marzano Talò Verdeca is a refreshing, dry Verdeca which shows a richness of aromatics- white flowers, crisp green apple and a hint of honey. Full flavoured, with a creamy texture and a thirst quenching finish.
In 1962, 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 top-quality 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 2021, San Marzano was awarded the ‘Cooperative Winery of the Year Award’ by Gambero Rosso.
Talò is the surname of one of the winegrowers that has supplied San Marzano for many years. San Marzano recognises the contribution their producers make, with whom they work closely to achieve the best from their land. The outstanding quality of these wines could not be created without them. The vineyard is located in Salento, Puglia at approximately 100 metres above sea level. The site benefits from a great diurnal temperature variation, which is ideal for promoting an extended ripening period for the vines and concentrating the flavours in the berries. Planted at a density of 4,000 vines per hectare, the vines are grown in soft soils, which are thin, with a fine texture and good drainage.
The grapes were harvested at optimal ripeness, crushed and destemmed. Cold maceration took place for several hours to extract the desired level of aromatics, followed by fermentation in stainless steel tanks at 12 to 14°C, lasting approximately 10 days. The fermenting must was racked to French oak barrels to finish fermentation and three months’ maturation.
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