Ravello Bianco

FEATURES

Grape varieties:
60% Falanghina and 40% Biancolella

Zone of origin:
Ravello and Scala

Exposure and altitude:
Coastal terraces set 300/400 metres above sea level with south/south-west 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:
Last 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 18°C for about 20/30 days

Maturing technique and duration prior to bottling:
4 months in stainless steel tanks

Organoleptic characteristics:
Pale straw yellow colour with greenish hues and a characteristic fruity aroma mixed with floral notes. Balanced flavour sustained by a slightly acidic note which enhances aromatic freshness.

Contains Sulfites - Product of Italy