Pressing of grapes that are cooled quickly to 50°F for 4-6 hours. Soft crushing grapes with static decantation. Fermentation t 57-60°F in steel vats for 15 fays. Malolactic fermentation is not done.
This Falanghina grapes come from the heart of Taburno territory.
Classification: Beneventano Falanghina IGT
Grape variety: Falanghina 100%
Tape of soil: Clay
Training system: Guyot
Period of harvest: First half of October
Yeld per hectare: 15432 lbs
Color: Straw yellow
Bouquet: Intence 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