60% Falanghina and 40% Biancolella
Zone of origin:
Ravello and Scala
Exposure and altitude:
Coastal terraces set 300/400 metres above sea level with south/south-west exposure
Pergola and/or atypical radial, espalier
5000-7000 vines per hectare
Grape harvest yield per hectare:
Approx. 8 tons per hectare (1.5 kg per plant)
Last ten days of October. Hand-picked.
The hand-picked grapes are brought into the cellar whole, and after being destemmed and crushed they undergo soft pressing. The free-run must, which undergoes cold static fining and is inoculated with selected yeasts, ferments at a temperature of 18°C for about 20/30 days
Maturing technique and duration prior to bottling:
4 months in stainless steel tanks
Pale straw yellow colour with greenish hues and a characteristic fruity aroma mixed with floral notes. Balanced flavour sustained by a slightly acidic note which enhances aromatic freshness.