AGRONOMIC CHARACTERISTICS
Geographical position of the vineyards: Amalfi-Ravello-Furore-Tramonti
Grapes: Biancolella & Falanghina
Plant density: 4,000 – 6,000 vines/hectare
Harvest: September / October
VINIFICATION
Maceration on the skins, soft pressing of the pomace.
15 days of fermentation at 16°C. Constant maintenance in stainless steel tanks at a temperature of 10°C.
ORGANOLEPTIC EXAMINATION
Alcohol: 13.00%
Total acidity: 5.80 g/l
Colour: straw yellow with greenish reflections
Aroma: fruity, light, delicately citrus
Taste: aromatic, full, fresh, soft and tasty
GASTRONOMY
Pairings: first courses, shellfish, fish and soft cheese
Serving temperature: 12-14°
