White wine produced with Falanghina grapes coming from vines located in the province of Benevento. The grapes are harvested by hand and carried to the cellar in small boxes to avoid crushing them. The grapes are subjected to gentle crushing of whole bunches to get the free-run juice. Wine making and ageing on fine lees lasts 4 months and takes entirely place in stainless steel tanks.
Wine making sedimentation after the gentle crushing of whole bunches; inoculated fermentation with selected yeasts; fermentation and ageng in stainless steel tanks.
Fermentation in stainless steel tanks at 16°C.
Bottling time first week of the month of February following the harvest.