Description
Grape variety: aglianico.
Grape harvest: last ten days of September.
Vinification: vinification off skins and first fermentation in French oak barrels for 15 days.
Second fermentation: in the bottles (classic method).
Maturation: for at least 48 months on fine lees in tuff caves. Disgorgement without adding sugar and filling with the same vintage wine.
Organoleptic test:
Perlage: fine and persistent.
Colour: intense straw yellow.
Nose: elegant, fragrant, with hints of white flowers and crispy fruits, bread crust and fresh yeast.
Palate: full and savoury, with a long finish, hints of mature yellow fruit and vanilla.
Pairings: aperitives, mixed fried food, seafood dishes, battered vegetables, and risotto.
Service temperature: 10-12°C.
Bottle size: 75cl.
