White Wines

Greco di Tufo

denominazione di origine controllata e garantita
Grapes: 100% Greco
Soil: Calcareous clay
Vine Training: Guyot
Harvest: First 10 days of October
Yield: 3.6 Tons/acre
Fermentazione: 10-15 days, temperature controlled
Aging: 2 months in bottle
Colour: Straw yellow with gold highlights
Aroma: Intense and persistent, with hints of peach and bitter almond, comples
Flavor: Harmonious, delicate and pleasant
Serving temperature: 50-54°F
Food pairing: Fish and sushi, hors d'oeuvres and fresh cheeses

Fiano di Avellino

denominazione di origine controllata e garantita
Grapes: Fiano 100%
Soil: Calcareous clay
Vine Training: Guyot
Harvest: First 10 days of October
Yield: 3.6 Tons/acre
Fermentazione: 10-15 days, temperature controlled
Aging: 2 months in bottle
Colour: Straw yellow
Aroma: Intoxicating, intense and persistent, with hints of white flowers and toasted hazelnut
Flavor: Harmonious, soft and full
Serving temperature: 50-54°C
Food pairing: Fish, white meats, cheese, soups, pasta and risotto

Irpinia Coda di Volpe

denominazione di origine controllata
Grapes: 100% Coda di Volpe
Soil: Calcareous clay
Vine Training: Guyot
Harvest: End of September
Yield: 4.1 Tons/acre
Fermentation: 10-15 days, temperature controlled
Aging: 2 months in bottle
Colour: Light straw yellow
Aroma: Intense, fruity, with hints of dried fruit
Flavor: Dry and soft
Serving temperature: 50-54°F
Food pairing: Fish, white meats and fresh cheese

Irpinia Falanghina

denominazione di origine controllata
Grapes: 100% Falanghina
Soil: Calcareous clay
Vine Training: Guyot
Harvest: End of September
Yield: 4.1 Tons/acre
Fermentazione: 10-15 days, temperature controlled
Aging: 2 months in bottle
Colour: Straw yellow
Aroma: Intense and persistent, with hints of flowers and fruit
Flavor: Ripe, soft and persistent
Serving temperature: 50-54°C
Food pairing: Fish, hors d'oeuvres and vegetables

Musica Campania Falanghina

indicazione geografica tipica
Grapes: 100% Falanghina
Soil: Calcareous clay
Vine Training: Guyot
Harvest: End of September
Yield: 4.6 Tons/acre
Fermentation: 10-15 days, temperature controlled
Aging: 2 months in bottle
Colour: Straw yellow
Aroma: Fruity
Flavor: Harmonious, soft and persistent
Serving temperature: 50-54°F
Food pairing: Fish, hors d'oeuvres and vegetables