Grape: Falanghina
Origin: Sannio Beneventano – Campania
Hectares 30
Altitude: 70-100 metres ASL
Vine Trainig System: Guyot
Planting Density: 4.000 vines per hectare
Average Age Of Vines: 10 years
Harvest Time: First ten days of September
Vinification Technique: Soft pressing and inoculation of selected yeasts
First fermentation: Entirely carried out in steel at 14-16°C for about 15 days
Malolactic Ferm. : None
Second fermentation: In autoclave for approx. 20 days at a temperature of 16-18°C
Ageing: Stays on the lees in autoclave for 1 month

Straw yellow colour with greenish reflections, enliv- ened by a fine and persistent perlage. The nose is fresh, with floral notes of lime, hints of citrus, white peach, and pineapple. The taste is taut and crisp, fresh, and embracing, savoury and refined, with a very pleasant persistent finish.

Aperitif par excellence. Very good throughout a meal, it goes well with fish and vegetable starters. Try it with Neapolitan pizza.

The inhabitants of the valley have respected the river and its lands. The floor of the Calore Valley is like a vast open garden, as far as the eye can see, where the land- scape and the agricultural vocation have been jealously protected, only the old railway crosses it. Here, right in the heart of the valley, along the green corridor of the river, on the silty-sandy, fertile, and deep, fresh, calcar- eous, permeable, and well drained soils, we produce the grapes for our sparkling and spumante wines, which clearly owe their freshness and elegance to these pris- tine river environments.