Ravello Doc Bianco

Agronomic characteristics

• Geographical location of the vineyards: Ravello (Sa)

• Grapes: Biancolella and Falanghina

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

• Collection: September / October

Winemaking

Short cold maceration on the skins, soft pressing of the pomace in reductive phase, 15 days. of fermentation at 16 ° C. Constant maintenance in stainless steel tanks at a temperature of 10 ° C.

Organoleptic examination

• Alcohol: 12.50%

• Total acidity: 5.80 g / l

• Color: Straw yellow with green reflections

• Fragrance: Fruity, thin, delicately citrus

• Taste: Aromatic, clean, fresh full with typical slight acidity

Gastronomy

• Pairings: First courses, shellfish, fish and soft cheeses

• Serving temperature: 12-14 ° C