Falanghina
Manual harvesting with selection of grapes at the beginning of October; destalking, crushing, and cold prefermentation maturation; soft pressing and selection of the different portions of the must; static clarification; thermo-controlled fermentation for about 20-25 days at 14°C.
Sur lies and weekly bâtonnage for around three months; bottling in March of the year following the grape harvest.
Alcohol content: 12.5 % vol.
Deep straw yellow with characteristic fragrances; evolved floral and fruity hints stand out, upon which clear citrus-like traces emerge; warm and long-lasting, at the end it reveals a pleasant salty tail.
Savoury first courses with fish, fried food, white meat roast, fresh and semi-seasoned cheeses.
Serving temperature 12°C
75 cl
