Production area: Sannio

System: Cordon stretched

Yield: 80 quintals

Harvest: the second ten days of September handpicking

Fermentation technique:

Fermentation: Stainless steel thermo for 30 days

Fermentation temperature: about 18 ° C

Duration: three weeks

Ageing: autoclave

Alcohol content: 12% Hints and matchings

Characteristics: pale yellow, bright, white foam, “perlage” fine-grained and persistent. The nose hints of bitter yellow fruit and bread crust. The palate is dry, fresh and slightly mineral, with subsequent variations of softness that make it an excellent companion to the table. Serving suggestions: Ideal as an aperitif or to accompany a whole meal dishes of grilled fish or seafood. But also excellent with dishes like rural medium cheese or salami medium flavor.

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