Production area:
Area within the Taburno DOC appellation
Exposure and altitude
Hilly-area, 200-600 metres above sea level, south-east exposure
Soil type:
Clayey and calcareous marl
Vine training system:
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
The colour is an intense straw yellow. Fruity nose, distinguished by a characteristic and delicate aroma of ripe peach, pear and hazelnut. The taste is fresh with a good aromatic persistence
digital agencyneikos