Grape: Coda di volpe
Origin: Sannio Beneventano – Campania
Hectares 10
Altitude: 200-300 metres ASL
Vine Trainig System: Guyot
Planting Density: 3.000 vines per hectare
Average Age Of Vines: 20 years
Harvest Time: Second half of September
Vinification Technique: White vinification without oxygen
Fermentation: Carried out entirely in steel at around 15-16°C for about 15 days
Malolactic Ferm. : None
Ageing: In bottle
Bottling: March of the year following the harvest

Straw-yellow colour with green reflections and a flowery bouquet of considerable intensity. In the mouth it com- bines considerable complexity with a pleasant freshness.

Excellent with delicate fish sauces and seafood risottos. It goes
well with pasta with vegetables. Delicious with a classic Genovese ragout, or with exotic dishes
such as sushi.

The grapes come from a selection of vineyards spread across the different terroirs of the Janare estate, with the exception of the alluvial valley floors. Just like con- ducting an orchestra, where it is the conductor’s task to guarantee absolute harmony to the whole by ensur- ing that each component gives its best, here the work consists of selecting, in each vintage, the best grapes from different soils, morphologies and microclimates – the volcanic soils of the ignimbrite, the river terraces and the ancient black soil of the marly hills – with the result of unfailing constancy of character and quality, which our valley is always able to ensure.