VINIFICATION: Hand harvested, followed by 12 hours of maceration, the must is cleared through cold temperature static decanting method and fermented in stainless steel tanks at controlled temperature.
ORGANOLEPTIC CHARACTERISTICS: The colour is straw yellow with greenish glints. Fruity, elegant and aromatic with scents of apple and flowers, fresh, well balanced, persistent with a pleasant acidity.
|Grape Variety||60% Trebbiano, 30% Passerina, 10% Pecorino|
|Production Area||DOC Offida area|
|Average Altitude||200-300 mt. A.S.L.|
|Soil Type||Mainly clay|
|Density for Hectar||4500 stalks per hectare|
|Yielding for hectar||12.000 kg per hectare|
|Harvest||Second – third week of Semptember|