• Technical sheet
  • Download technical sheet and pictures
Year of production2016
Grapes100% Falanghina
Elevation70/90 meters s.l.r.
Location vineyardsApricena (FG)
Harvest timeLast week of September
Vinification techniqueCold pre-fermentation maceration on the skins at 8 ° C for 48 hours, followed by cold fermentation at 12 ° C for 12 days.
Alcoholic fermentation70% stainless steel, 30% in new barriques
RefinementIn bottle for 6 months
Bottling dateJune
Alcohol content13.50 %vol
Total acidity6 g/l
Ph3.35
ColourStraw-yellow colour
FlavourIntense bouquet with floreal and fruity hints typical of falanghina
TasteIn is tasty and dense, with a sweetness well tied to the typical acidity of the falanghina
Service temperature10-12°C
Food matchingIt goes well with teasty chees, seafood, rice and white meat
RipeningIn steel

This is a unique website which will require a more modern browser to work!

Please upgrade today!