Surani Pietrariccia | Moreno Wines

Wine Producer:

Pasqua - Surani

Winemaking:

The grapes are picked and then macerated on the skins for 3-4 hours.
Fermentation follows for 10-12 days by the adding of selected yeasts at controlled temperature of 16-17° C. Afterwards the wine is stocked in stainless steel tanks before bottling.

To date, 64 hectares have been planted with Primitivo, Cabernet Sauvignon, Chardonnay and Fiano vines. The premium fruit required is obtained as a result of strict clonal selection, modern vine training systems, and severe pruning, in order to produce a small amount of high quality wines with respect for terroir and tradition

Wine Style:

Straw yellow coloured with gold hues, a warm, inviting nose with elegant hints of apple and citrus fruit. Medium-bodied with a well balanced acidity which gives freshness on the palate.

Wine Description:

Straw yellow coloured with gold hues, a warm, inviting nose with elegant hints of apple and citrus fruit. Medium-bodied with a well balanced acidity which gives freshness on the palate.

Winery Info:

The Pasqua Company, founded in 1925 by brothers Riccardo, Natale and Umberto Pasqua, is managed by the second generation of the family, Carlo, Umberto and Giorgio and it is nowadays one of the biggest privately owned wineries in Italy.

Over the last few years, our passion for wine and our desire to discover and select the very best in Italian winemaking have taken the Pasqua Family back to its historic roots in Puglia.

Vineyard information:

The vines are planted using the Guyot training system, with a plant density of 6,200 vines/ha. (2,500/acre) and a yield of no more than 1.2 kg. (2.65 lbs.) per vine. The vineyards are designed so as to fit perfectly into their surroundings: the vines are supported by wooden stakes at the head of each row, and by galvanized iron posts along their length. An irrigation system exists, but it is only used in periods of extreme drought.

The soil in this area is limestone-based: it is very fertile and permeable, as well as being cool and a reddish ochre in colour due to its iron content. The slopes and the subsoil display phenomena caused by erosion such as the caverns at Castellana in the Province of Brindisi and that of Zinzulusa near Otranto.

Food Pairing:

Perfectly suits fresh pasta dishes such as “spaghetti alle vongole” or seafood and shellfish.
To be served at 8°-10 °C

Abv:

13%

Grape Variety:

100% Fiano