CignoMoro Winery, founded in 2001, builds on the winemaking traditions of the winery's first owner, the grandfather of the current owner, who began producing wine in 1921. CignoMoro is therefore a combination of work with extremely old, 100-year-old grapevines, traditional recipes, and a modern approach to wine production and distribution. For the CignoMoro winemakers, the most important thing today is to share their Italian winemaking blessings with the world. The fruit used to make the wine comes from ancient, nearly 100-year-old grapevines grown in the vineyards of the Salento Peninsula. This peninsula is part of the Apulia region, nestled between two seas. This unique location provides the grapes with excellent growing conditions—plenty of sunlight, fertile soil, and sea breezes—everything the fruit needs to ripen so sweetly and juicy.
The grapes are harvested with great care and subject to strict controls in the winery. After a gentle pressing, the must is fermented at a controlled temperature in stainless steel tanks. It then matures for another 11 months in wooden barrels.
The wine is made from 100% Verdeca grapes. It is characterized by a straw-yellow color with greenish reflections. The bouquet is dominated by aromas of citrus and green apple, with hints of bergamot and pineapple in the background. On the palate, it is crisp and refreshing with a distinct acidity and an aftertaste of tropical fruit.
