Paired with tuna spaghetti with salmon roe, marbled buttermilk sauce, parsley powder, and nasturtium sprouts.
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Albarosa
Grapes: Cabernet
Production area: lands located in the SANNIO area
Exposure and altitude : hilly terrain between 350 metres above sea level and 500 metres above sea level, facing south-east
Soil type: calcareous clay marl
Training system: espalier with Guyot pruning
Planting density: 4500 vines per hectare
Harvest time: first half of September, hand-picked into small containers
Winemaking technique: The grapes, harvested in the first half of September, are gently pressed after crushing and pressing using modern grape cooling techniques and oxygen-protected atmospheres. The resulting must undergoes a long fermentation without maceration at temperatures between 14 and 16 degrees Celsius. The resulting wine is aged on the fine lees with periodic batonnage.
Organoleptic Characteristics: Pleasant, soft, elegant, with delicate floral notes and a nice caramelized finish
The whites of Taburno
The whites of Taburno
