OsèE, Sannio Falanghina 2016, DOP, Bio, Vol 13,5%
Soil type: calcareous - clayey
Altitude: 200 meters above sea level
Strains / Ha: 3000
Yield / Ha: 60 ql
Harvest: late third decade of November
Training system: Guyot pruned trellis
Masseria Vigne Vecchie,
Solopaca, Benevento, ITALY
Organic cultivation of 1 hectare of vineyard
Primary fermentation in steel for 8-10 days with selected yeasts.
Partial malolactic fermentation
Aging in acacia barrels for at least 6 months.
Aging in bottle for at least 3 months.
Bottles produced: 1900
750 ml truncated cone bottle
Dry extract: 21.2 gr / l *
Total acidity: 5.06 gr / l *
13.5% by vol. *
Straw yellow with honeyed reflections, persistent aromatic with notes of pear blossom, acacia honey, sweet cocoa and vanilla.
Structured and exuberant, it is excellent to accompany fish, seafood, white meat and risottos dishes.
Serving temperature: 12-14 ° C
* data subject to change depending on the year