Production area:
Area within the Taburno DOC appellation
Exposure and altitude:
Hilly-area, 200-600 metres aboven sea level, south-east exposure
Soil type:
Clayey and calcareous marl
Vine training system:
“Raggiera” and/or espalier (Guyot)
Vineyard density:
1600/3500 vines per hectare
Harvest time:
End of September, manual harvest
Vinification
The clusters are picked when they are perfectly ripe followed by destemming, crushing and soft pressing. The must ferments at 15 degrees Celsius in stainless steel vats.
Organoleptic characteristics
Intense straw yellow colour. Fruity aroma with pineapple and ripe pear notes. Supple in the mouth with a high aromatic persistence
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