La Fortezza Falanghina IGT Beneventano

Method: Guyot.

Technique: Initial de-stemming (separating the berry from the stem)and subsequent soft pressing (separating the must from the grape skin). Decanting with consequent clarification of the must ferments at a controlled temperature for 14 days.

Production Area: Benevento.

Soil: Calcareous.

Altitude: 350-400 m.a.s.l.

Harvest: Mid - End  Sept.

Fish dishes, seafood spaghetti, fresh cheese.

Serving Temperature: 10-12°C.

Colour: Straw yellow.

Alcohol content: 12.5-13% Vol.