Site: Volcanic soils from estate vineyards in the foothills of the Caiatini Mountains; the Pontelatone vineyard is clay and calcareous soil. Vine training is low espallier with Guyot pruning; plant density is 5200 plants/Ha.
Grapes: 100% Falanghina
Fermentation and Aging: After a cold maceration the wine is fermented in stainless steel. The wine rests in bottle for 3 months before release.
Notes: Perfect with all varieties of seafood and fish because of its clean minerality and fresh ripe fruit.