TYPE: White
GRAPE VARIETY: Pecorino100%
EXPOSURE: South
ALTITUDE: 380 m a.s.l.
TRAINING SYSTEM: Guyot
AVERAGE PRODUCTION PER HECTARE: 80 q
HARVEST PERIOD: late August / early September
VINIFICATION SYSTEM: Spontaneous fermentation in
cement and amphora - aging on indigenous yeasts
ALCOHOL CONTENT: 13% Vol
RESIDUAL SUGAR: 4.5 g / l
TOTAL ACIDITY: 6.5 g / l
COLOR: Golden yellow with greenish reflections
BOUQUET: Complex and deep with notes of ripe fruit and
balsamic notes and medicinal herbs
TASTE: sapid and mineral, structured and balanced,
candied citrus and almonds
FOOD PAIRINGS: Aperitifs and seafood dishes, white
meats, soups, cheeses
SERVICE TEMPERATURE: 10 ° C