White · Verdeca
Chakra Verde
Our White Wine Chakra Verde (Verdeca) is a vibrant white wine by Giovanni Aiello, born in the magnificent "Canale di Pirro" depression near the Adriatic Sea. This 12.5% Verdeca is enriched by continuous bâtonnage, resulting in a harmonious, voluminous, and deeply authentic taste of Puglia.
- Format
- 750ml
- Alcohol
- 12.5% vol.
- Serving
- 8-10°C (46-50°F)
For licensed trade enquiries — informational only, no online sale.
Tasting notes
Clear and brilliant, it features a complex aromatic profile with fresh floral notes of white broom and jasmine, combined with fruity hints of peach, melon, and citrus. On the palate, it is fresh and savory with a distinct mineral vein and a long, mellow finish.
Food pairings
Ideal with seafood, shellfish, raw or cooked fish dishes, light appetizers, and fresh goat cheeses.
The producer
Giovanni Aiello – Enologo Per Amore
Guided by the conviction that wine is the most authentic expression of its land, Giovanni Aiello crafts his "Chakra" line as an energetic journey through the unique karst landscapes of Puglia, where the essential beauty of the fertile terrain—spanning Putignano, Castellana Grotte, Alberobello, and Fasano—is mirrored in his signature hand-painted labels. This deep connection to the land is defined by the region's remarkable geology, where the vineyards thrive in a rare, harmonious karst terrain characterized by a red, clay-limestone soil rich in "skeleton" and surfacing limestone rock. In this environment, vine roots must penetrate deep into karst fissures to seek nourishment and water, a challenging process that imparts a distinct, refined energy and an intense aromatic profile to every wine, effectively allowing the character of the Apulian landscape to speak through the glass.
From the estate
- Region
- Canale di Pirro – Valle d’Itria – Puglia
- Soil
- Red clay-limestone soil at the base of the "Canale di Pirro," rich in skeleton, where roots insinuate themselves into karst fissures.
- Harvest
- in September, first and second decade
- Vinification
- Soft pressing of destemmed and crushed grapes, followed by fermentation in steel at a controlled temperature.
- Ageing
- After the first racking, the wine remains on its fine lees until February; continuous bâtonnage enhances volume and harmonizes the flavor.