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
Long maceration with constant pumping over of the pulp and juice at 5°C on the skins, followed by soft pressing of the pomace and 15 days of fermentation at 17°C.
Constant maintenance in stainless steel tanks at a temperature of 10°C.
ORGANOLEPTIC EXAMINATION
Alcohol: 13.00%
Total acidity: 5.60 g/l
Colour: straw yellow with golden reflections
Aroma: fresh, with notes of jam and citrus fruits
Taste: aromatic, clean, fresh and full with a typical light acidic streak
GASTRONOMY
Pairings: first courses, shellfish, fish and fresh cheese
Serving temperature: 12-14°C
