CLASSIFICATION: Campania Greco IGP
GRAPE 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
ACOHOL 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.