VARIETY – Falanghina 100%
AREA OF PRODUCTION – Vineyards situated within Casalbordino’s cooler areas with exposure prevalently to the south.
SOIL – ALTITUDE – Fresh soil, medium mixture basically sandy with an altitude of 100 – 150 m above sea level.
VITICULTURE – Espalier culture with a density of 3800 plants/ha and a production of 12 ton/ha.
HARVEST – First week in October, reaching full technical maturity, by hand.
VINIFICATION – Removal of grape stalks and contact of the skins with the must for 10 hours at a temperature of 8°C, separation of the must from the skins and made limpid by decantation, then transferred in steel tanks for the alcoholic fermentation at a temperature of 18°C.
REFINEMENT – STORE – 4 months in steel tanks in which one month in contact with the fine lees, refinement in bottle for about 10 days before being placed on the market. Store in a cool place at a temperature of 12-14°C.
COLOUR – Light straw-coloured yellow with a slightly greenish hues, brilliant.
SCENT – Intense and characteristic, fine with floral scents and a note of fresh citrus fruit.
TASTE – Harmonious, fresh, fruity, soft with a good body and persistence.
SERVE – Serve at a temperature of 8-10°C.
ALCOHOLIC DEGREE – 12,5%
FOOD AND WINE PAIRINGS – Hors d’oeuvres and dishes with fish and light, summery dishes.