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Falanghina PGI Puglia
150 m asl
By hand in boxes
Soft pressed destemming and sudden drop in temperature at 8-10 °C. After 12 hours of rest in the tank, the must is cleaned of coarse lees and subsequently there is the inoculation of the selected yeast and the fermentation proceeds at 14 ° C until the sugars are exhausted.
Steel for 30-45 days with repeated racking. Cold tartaric stabilization -5 °C before bottling.
Bright straw yellow color, with golden reflections and some greenish notes that give it greater shine.
On the nose it releases aromas of exotic fruit, harmonious and persistent, fully expressing the characteristics of the grape.
8-10 ° C