- Production zones and municipalities:
Furore and neighbouring municipalities.
- Exposure and altitude:
Coastal terraces set 200/550 metres above sea level with south/south-westerly exposure.
- Soil composition:
- Cultivation system:
Pergola and/or atypical radial, espalier.
- Plant density:
5000-7000 vines per hectare.
- Grape harvest yield per hectare:
About 8 tons per hectare (1.5 kg per plant).
- Harvesting time:
First ten days of October. Hand-picked.
Vinification technique: The hand-picked grapes are brought into the cellar whole and, after being destemmed and crushed they undergo soft pressing. The free-run must, which undergoes cold static fining and is inoculated with selected yeasts, ferments at a temperature of approx. 15°C for about 20/30 days.
Maturing technique and duration prior to bottling: 4 months in stainless steel tanks.
COLOUR: dull straw yellow colour
AROMA: delicate aroma of fruit, reminiscent of the unmistakable Mediterranean scents of the zone of origin
FLAVOUR: the flavour is pervasive and balanced, with a slight dominance of the acidic note supporting the freshness of the aromas
Best enjoyed at a temperature of 10-12°C.
|Designation of origin||Costa d'Amalfi D.O.C.|
|Alcohol Content||13,5 %|