Classification: Spumante Falanghina Brut IGT
Grape Variety: Falanghina 100%
Tape of soil: Chalky clay
Training system: Guyot
Period of harvest: First half of October
Stump per hectare: 2500
Yeld per hectare: 10.000 kg
Fermentation: 40 days at the temperature of 54°F degree. Based on the Martinotti method : refermentation at low temperature in autoclave for nearly six months,afterwards matures on the dregs for other two months.
Color: Straw yellow
Palate and Bouquet: The olphative notes are delicate and neat,floral and harmonic. Persisting in its’ fruity and citrus note uniting to the slighter one of the bread crust. Rich mousse,fine perlage,intense brightness.
Serving temperature: 50 – 54°F
Food affinities: Perfect for any occasion,either for fish and meats dishes,and not long aging cheese.
Notes: “This falanghina grapes come from Torrecuso the heart of Taburno territory”.