The grapes are harvested by hand and delivered to the company; followed by de-stemming and soft pressing, preceded by cryomaceration in the press under a flow of inert gas, to avoid oxidation of the must. After static decanting for 24 hours, the clear part of the must is decanted and inoculated with yeast strains that respect the primary aroma, namely the varietal Falanghina.
The wine thus obtained remains on the fine lees until February, after which it is decanted, filtered and bottled in the first ten days of March.
Thanks to the skin maceration, the color is intense straw yellow with greenish reflections. The scent characterized by notes of orange, white melon, mandarin, pineapple, apricot jelly, white plum, mimosa, orange peel. On the clear taste the citrus scent that leaves room for ripe yellow fruit and then ends with a mineral and smoky note.
Raw seafood, carpaccio, first courses of land such as risotto with shellfish, vegetables or mushrooms. Perfect match with buffalo mozzarella or fresh stretched curd cheeses.
Falanghina is territorial “identitas”, it is the most representative grape variety of Sannio, it is the sign of the peasant tradition, of a valley dedicated to viticulture; it represents the identity of the territory and of the people who live there.