Macère

Combination: Fish first and second courses, appetizers, pizza, white meats.

Alcol: 13 %

Size: 0,75 l

Temperature: 10°C

Wine variety: Falanghina 100%

Description: Skin maceration at -70°C for about 5 hours. Soft pressing. Fermentation at 14°C in stainless steel, followed by aging in steel for 8 months and in bottle for at least 2 months. Straw-colored with golden and green reflections, the nose is rich and persistent with notes of ripe fruit such as pineapple and pear. On the palate, it is very warm, full-bodied, and consistent, yet remains fresh, with a return of the olfactory sensations and a typically bitter aftertaste.