Grape variety: Falanghina 100%
Vine: Trained using the Guyot method.
Yield: 8000 kg. per hectare
Vinification: The grapes are harvested and placed in plastic crates in the wine cellar where they are immediately stripped of leaves and stems and crushed. The grapes macerate in the juice at a controlled temperature of 20°C for 4 hours with skins and stems. After a light crushing, the grapes are left to ferment at a controlled temperature in steel tanks.
Aging: Falanghina ages in steel tanks for 6 months, restin upon noble dregs in batonage.
Sensory characteristics: brilliant straw-yellow colour, with golden undertones. The crisp and fresh bouquet with minerai nuances prepares the nose for the scent of pineapple and banana that follows. Full and quite flavourful on the palate.