Grown in vineyards just off the sea, you can almost taste the seaside in this vibrant, mineral white. Petraluce refers to the light-colored stones that litter the vineyards and reflect the sun’s, at times, intense Puglian heat. Vines are grown in deep dry clay soil containing limestone, using spurred cordons. The grapes ripen in the second week of September, are harvested mechanically in the early hours of the morning with the cool air and are then taken to the winery immediately. After crushing and soft-pressing, the grapes ferment at a controlled temperature in steel vats. The wine then ages on its lees until the beginning of February and this is followed by bottling and further ageing in the bottle for 2 months.
One of the few estates in Puglia to be certified sustainable, Castello Monaci cultivates native varieties with the utmost respect for this unique region. For generations, the Serraca family has been a guardian of Salento’s winemaking tradition.