Blu Eva

Agronomic characteristics

• Geographical location of the vineyards: Amalfi-Furore-Ravello-Tramonti (Sa)

• Grapes: Biancolella and Falanghina

• Plant density: 4,000-6000 plants / ha

• Collection: September

Winemaking

Pressing of the pomace and circulation of the cold must in constant presence of nitrogen. 15 days fermentation at 10-12 ° C in autoclave and constant maintenance in hermetic pressure tanks at a temperature of 8-10 ° C.

Organoleptic examination 

• Alcohol: 11.00%

• Total acidity: 5.80 g / l

• Color: straw-colored with green reflections

• Fragrance: Fresh and fine

• Taste: Clean, delicate with a slight perlage characteristic of a specific processing of grapes in the Amalfi Coast

Gastronomy

• Pairings: Appetizers, shellfish, fish and soft cheeses

• Serving temperature: 10-12 ° C