Fuorilemura
The Crifo line Fuorilemura expression of the Apulian terroir
The Fuorilemura line was conceived with the explicit aim of revealing the unexpected traits of the land of Puglia. This positioning suggests a focus on the authentic expression of the terroir and the indigenous characteristics of the region, presented in a contemporary and sometimes surprising guise. The product range Fuorilemura includes a Chardonnay Puglia IGP and a Nero di Troia Rosé Puglia IGP.
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Table: key characteristics of Fuorilemura wines
| Characteristic | Fuorilemura Chardonnay Puglia IGP | Fuorilemura Nero di Troia Rosé Puglia IGP |
| Grape Variety | Chardonnay 100% | Nero di Troia 100% |
| Classification | Puglia Protected Geographical Indication (IGP) | Puglia Protected Geographical Indication (IGP) |
| Production Area | First hillsides of the Murgia northeast of Ruvo di Puglia (limestone and sunny soils) | First hillsides of the Murgia northeast of Ruvo di Puglia |
| Training System | Apulian pergola | Apulian pergola |
| Harvest Time | First decade of August | End of September |
| Key Winemaking Techniques | Destemming, CO2 addition (oxidation protection), gentle pressing, fermentation in steel at 14-15°C, aging in steel | Manual harvest, destemming, use of Kryos system (reduction technique with CO2 and cooling at 10°C), short maceration (4-6 hours), fermentation in steel at 15°C, aging 30 days on lees, no wood |
| Alcohol Content | 12.5% vol | 13% vol |
| Residual Sugar | 3.5 g/l | 6.00 g/l |
| Total Acidity | 5.65 g/l | 5.70 g/l |
| Color | Bright straw yellow with greenish reflections | Soft and bright pink, with brilliant reflections (rosé, garnet) |
| Primary Aromas | White flowers, white-fleshed fruit (apple, pear), mimosa, citrus | Fresh red fruits (raspberry, wild strawberry), light citrus |
| Key Tasting Notes | Balanced, fresh, elegant, soft, persistent, slight mineral note, good acidity, long finish | Explosion of tropical fruits, good acidity, subtle savory note, soft, dry, balanced, persistent, good body |
| Serving Temperature | 8-10°C | 8°C |
| Key Food Pairings | Fish appetizers, light first courses, grilled/baked fish, shellfish, sushi, salads, light white meats, fresh cheeses, aperitif | Aperitif, vol-au-vent, meat carpaccios, seafood/mediterranean salads, linguine with scampi/sea urchin, seared tuna, crostini with goat cheese/bottarga, beef tartare, paccheri with amberjack/zucchini, salmon tataki |
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Minimum order: 6 bottles