Hors d’oeuvres and dishes with fish and light, summery dishes. Ideal even as an aperitif.
Villa Adami Falanghina
|AREA OF PRODUCTION||
Vineyards situated within Casalbordino’s cooler areas with exposure prevalently to the south.
|SOIL - ALTITUDE||
Fresh soil, medium mixture basically sandy with an altitude of 100 – 150 m above sea level.
Espalier culture with a density of 3800 plants/ha and a production of 12 ton/ha.
First week in October, reaching full technical maturity, by hand.
Removal of grape stalks and contact of the skins with the must for 10 hours at a temperature of 8°C, separation of the must from the skins and made limpid by decantation, then transferred in steel tanks for the alcoholic fermentation at a temperature of 18°C.
|REFINEMENT - CONSERVATION||
4 months in steel tanks in which one month in contact with the fine lees, refinement in bottle for about 10 days before being placed on the market. Store in a cool place at a temperature of 12-14°C.
Light straw-coloured yellow with a slightly greenish hues, brilliant.
Intense and characteristic, fine with floral scents and a note of fresh citrus fruit.
Harmonious, fresh, fruity, soft with a good body and persistence.
8 – 10 °C