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Description

PETRALUCE Verdeca IGP Salento – Castello Monaci: PETRALUCE is a pure white wine, made from the native Apulian grape variety **Verdeca (100%)**. Its production is characterized by a long **skin maceration (about 7 days)** at low temperatures, which enhances its bouquet and structure. It displays a **yellow color with bright green reflections**, an **intense and delicate aroma of fruit and flowers**, and a **fresh, savory, gentle, and persistent taste**.

Why Choose It

  • ✅ **Verdeca 100%**, a native Apulian white grape
  • ✅ Vinified with **skin maceration (7 days)** for greater complexity
  • ✅ **Fresh, savory, and persistent** taste
  • ✅ Intense bouquet with notes of **fruit and flowers**

Winemaking and Aging Details

The Verdeca grapes are cultivated using the Guyot system in vineyards planted in 2004, located a few meters above sea level but benefiting from a good temperature range. The harvest takes place at the end of August to prevent a high sugar level. This is followed by **skin maceration for about 7 days at low temperatures** in oxygen reduction. Maturation occurs with selected yeasts, and bottling is done in early January.

General Description and Longevity

Petraluce is a white wine that gains superior structure due to the skin maceration. It is a wine best enjoyed in its youth to appreciate its freshness and aromatics, but it can maintain its characteristics for **2-3 years** in the bottle.

Organoleptic Profile

Color: **Yellow** with **bright green reflections**.

Nose: **Intense, delicate** bouquet with pleasant hints of **fruit and flowers**.

Palate: **Fresh, savory, gentle, and persistent**.

Food Pairings

Ideal with: Seafood dishes. **Seafood**, **sushi**, **shellfish**, **vegetarian appetizers and first courses**, and **light white meats**.

Serving Temperature: 10°C – 12°C (50°F – 54°F)

Additional Notes

*A Salento white that combines the varietal freshness of Verdeca with surprising aromatic complexity thanks to skin maceration.*

Additional information

Weight 1,3 kg
Grape

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