This wine results from a careful vinification and from a delicate balance between wine acidity and structure.
Selection of grapes in the vineyards and in the winery. Soft crushing, fermentation of the must at checked temperature. Aging in stainless steel casks for at least 3 months; then next step in bottle for at least 2 months.
It is straw-yellow coulored with green nuances; fruity aroma with green apple and unripe ananas flavous. Its high level of acidity is well balanced with is structure.
You can pair this wine especially with shellfish and at apéritif time.
Alcohol content: 12% vol.
Total acidity: 5,10 g/l
Yeald per hectare: 80-90 quintals/ha
Grapes variety: 100% Falanghina del Beneventano
Wine training: Pergola and Espalier