Classification: Beneventano Falanghina IGT “Resilienza”
Grape Variety: Falanghina 100%
Tape of soil: Clay
Training system: Guyot
Period of harvest: First decade of October
Yeld per hectare: 13227 lbs
Fermentation: At 54°F degree
Color: Straw yellow
Bouquet: Intense fruit and floreal notes of acacia and kaiser pear, apricot and candied Citrus.
Palate: Dry,soft,with a great acid structure and a long lasting finish.
Serving temperature: 54- 57°F
Food affinities: Pasta with light sauces, seafood and fresh cheese.
Notes: Only the best grapes are used for the production of this wine, careful selection of the g rapes, the harvest is strictly manual and it takes place in the coolest hours of the day. Cryomaceration at 42-46 °F in order to preserve the aromas, prevent oxidation and enhance the typical characteristics of the varieties. Soft pressing fermentation at 57-60 °F in stainless steel tanks for about 15 days. Malolactic fermentation is not done. Refinement in bottle for many months.