AGRONOMIC CHARACTERISTICS
Geographical position of the vineyards: Amalfi-Ravello-Furore-Tramonti
Grapes: Biancolella, Falanghina & Ginestrella
Plant density: 4,000 – 6,000 vines/hectare
Harvest: October
VINIFICATION
Long, cold maceration of the ripest grapes and from the sunniest vineyards on the coast. Soft pressing of the same in a reduced phase in order to maintain as much color and unique aroma as possible.
20 days of fermentation at 15°C. Following a period of refinement in axe-split French oak barriques, it rests in small stainless steel tanks at a temperature of 10°C.
It is bottled in the second year following the harvest.
ORGANOLEPTIC EXAMINATION
Alcohol: 13.00%
Total acidity: 5.80 g/l
Colour: straw yellow
Aroma: delicate, harmonious, with an elegant citrus expression
Taste: full, warm, aromatic, fresh and soft
GASTRONOMY
Pairings: first courses, fish and mature cheese
Serving temperature: 10-12°C
