83 – Sparkling Falanghina

Falanghina is a typical regional white grape variety that also lends itself well to sparkling wine making using the Charmat method.

VINIFICATION

– Harvested slightly early in September, the grapes placed in boxes and immediately transported to the winery, they are then crushed and destemmed and vinified at a controlled temperature of max. 16°C to obtain the sparkling wine base. After about 4 months of refinement in steel, vinification is continued by taking foam in an autoclave, and bottled after about 4 months.

TASTING

– Straw-yellow wine with greenish highlights, delicate bubbles and persistent perlage. Good transparency. The nose is citrusy with floral hints of white flowers and green apple. Fresh taste with a light, mineral body.

It is best drunk young, preferably in the first two years, at a tasting temperature of 10-12°C.

PAIRING

– Pairs well with fried foods, buffalo mozzarella, seafood, and fish dishes.

ANALYTICAL PARAMETERS

PH: 3.45

ALCOHOL % VOL: 12

TOTAL ACIDITY: 6 g/l

S0
₂
TOTAL: 90 mg/l

S02_FREE : 25 mg/l

REDUCING SUGARS: 2 g/l

DRY EXTRACT: 22 g/l