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Placido Volpone Altomare Falanghina Puglia IGT
Falanghina PGI Puglia
By hand in boxes
Soft pressed destemming and 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 fermentation proceeds at 14°C until the must reaches 10/12 degrees Babo. At this point the must is decanted into barriques and through batonnage repeated three times a day, until the sugars are used up we obtain a greater structure. Transferred into a tank, it rests on the lees for two months with further batonnage.
Bright straw yellow color, with golden reflections and some greenish notes that give it greater shine.