Although CignoMoro only began producing wine under its own brand in 2001, the family's winemaking history, that of its owner, Ciro Matichecchi, dates back to 1921. At that time, Ciro's grandfather purchased the vineyard and began working in it. For many years, his grandson turned to viticulture, resulting in CignoMoro. It is a winery that beautifully combines the ancient Italian winemaking tradition with modern production technology.
The Salento Peninsula, where the winery is located, is part of the beautiful Apulia region in the far south of Italy. It lies precisely between two seas, which, combined with the hot southern sun, create excellent conditions for growing vines. Abundant sunlight, fertile soil, and sea breezes combine to create climatic conditions that make the grapes perfectly ripe, sweet, and juicy, producing equally excellent wines.
The grapes are hand-picked and gently pressed. After thorough crushing, the grape must is fermented in French oak barrels and aged in the sediment for three months. After bottling, it spends another six months aging in the bottle before being released.
This wine is made entirely from the fruit of 30-year-old vines of the Bianco di Alessano variety. It is yellow with golden highlights. The bouquet opens with aromas of ripe apples and citrus, accented by notes of butter and nuances of smoke. It unfolds on the palate with a creamy texture, hints of walnuts and almonds, balanced by a fresh note of lemon zest. It leaves a pleasant almond cake flavor on the palate. This wine pairs well with poultry dishes, light pasta, or seafood.
