Falanghina Campania igp
Characteristics
GRAPE VARIETY | Falanghina
PRODUCTION AREA | Province of Naples and Benevento
SOIL | Loam – Sandy, Clay – Calcareous
TRAINING SYSTEM | Bilateral Guyot
HARVEST PERIOD | Last ten days of September
HARVEST | Manual
Vinification
FERMENTATION | Steel
DURATION | 10 days
TEMPERATURE | 14° – 18° C
AGEING | Steel and bottle
ALCOHOL CONTENT | 12.5%
Organoleptic characteristics
Straw yellow color with greenish reflections, the olfactory notes of fresh fruit are perceptible, especially pineapple and pear, the taste is characterized by a sustained acidity and a good persistence.
Pairings
It pairs very well with raw seafood, shellfish such as oysters, scampi, fresh fish carpaccio and seafood cuisine in general.
Logistics Sheet
- 75cl | ⌀9cm - h.26cm
- 6bt. | L.28cm x H.27cm x P. 19cm
- 16x6=96 Cartoni | 576 bt.
- 8053904960514
