GRAPES
Falanghina.
Falanghina.
PRODUCTION AREA
Hilly vineyards, at an average altitude of 230 metres above sea level, with predominantly clay-limestone soils.
Hilly vineyards, at an average altitude of 230 metres above sea level, with predominantly clay-limestone soils.
SOILS
Hilly vineyards, at an average altitude of 230 metres above sea level, with predominantly clay-limestone soils.
Hilly vineyards, at an average altitude of 230 metres above sea level, with predominantly clay-limestone soils.
VINIFICATION AND AGING
Short cold maceration of the crushed grapes, gentle pressing, and fermentation at controlled temperature in stainless steel tanks.
Short cold maceration of the crushed grapes, gentle pressing, and fermentation at controlled temperature in stainless steel tanks.
ORGANOLEPTIC CHARACTERISTICS
Deep straw yellow in color. Characteristic aromas of ripe fruit. Well-structured and balanced, dry, fresh, persistent, and fragrant.
Deep straw yellow in color. Characteristic aromas of ripe fruit. Well-structured and balanced, dry, fresh, persistent, and fragrant.
FOOD PAIRINGS
Appetizers and cured meats, seafood first courses, fish, white meats, and fresh cheeses. Excellent as an aperitif.
Appetizers and cured meats, seafood first courses, fish, white meats, and fresh cheeses. Excellent as an aperitif.
ALCOHOL CONTENT
12% alc./vol.
12% alc./vol.
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