Furore Bianco

FEATURES

Grape varieties:
60% Falanghina and 40% Biancolella

Zone of origin:
Furore and neighbouring municipalities

Exposure and altitude:
Coastal terraces set 200/550 metres above sea level with south/south-westerly exposure

Soil composition:
Dolomitic-limestone rock

Cultivation system:
Pergola and/or atypical radial, espalier

Plant density:
5000-7000 vines per hectare

Grape harvest yield per hectare:
Approx. 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

Organoleptic characteristics:
Dull straw yellow colour and delicate aroma of fruit, reminiscent of the unmistakable Mediterranean scents of the zone of origin. The flavour is pervasive and balanced, with a slight dominance of the acidic note supporting the freshness of the aromas

Contains Sulfites - Product of Italy