Classification: Campania Greco IGP
Graoe variety: Greco 100%
Type of soil: Chalky clay
Training system: Guyot
Period of harvest: First half of November
Stumps per hectare: 5000
Vines/HA: 6.000 kg
Fermentation: at 4-5 ° C for a period of 12 months. Fermentation takes place for 20% in French barriques with subsequent natural clarification. Bottled without filtration nor refrigeration
Alcohol degree: 14% Vol
Color: Gold yellow
Bouquet: Wine with opulent olfactory profile. Scents of apricot, papaya, mango, candied citrus fruits. Final burst of strong minerality.
Palate: Dry, very warm, soft, with good balance between the soft and hard notes.
Serving temperature: 57 – 59 °F
Food affinities: ideal with seafood and cheese aromatically impressive. Also recommended for the end of the meal.