Production area:
Area within the Taburno DOC appellation
Exposure and altitude:
Hilly-area, 400-650 metres above sea level, south-east exposure
Soil type:
Clayey and calcareous marl
Vine training system:
“Raggiera” and/or espalier
Vineyard density:
1600/3500 vines per hectar
Harvest time:
Mid-September, manual harvest
Vinification
The grapes are harvested slightly early. Destemming and crushing of the clusters followed by soft pressing. Only the free-run must ferments at a low temperature. This sparkling wine is made with the “Charmat” method
Organoleptic characteristics:
Straw yellow colour with greenish nuances. The aroma is pleasantly complex with notes that are typical of the grape varietal and that are well blended with yeasty notes (bread crust). Fresh in the mouth with a good aromatic persistence
Serving temperature: 6-8° C
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