||Olivese, "Ragusano", "Ragusano bianco", nei comuni di Ginosa, Mottola, Montemesola, Pulsano, San Giorgio, Martina, Francavillafontana, Carovigno, Molfetta. "Asprino", "Asprinio", "Uva Asprina" nelle zone di Aversa, Maddaloni e Caserta
||End September early October.
|Areas of cultivation
||It is cultivated especially in the province of Caserta, where it gives excellent results especially if planted with trees.
||Very old vine which is believed to have originated from branches of Pinot or Greek grape.
||Leaf: medium and sometimes small, pentalobata and less trilobated, with non-developed lobes, U-shaped or U-open pectoral breast, upper side limbs with overlapping edges, or closed, shallow limbs, in lira closed with Edges overlapping lower lateral sinuses; Revolutions and contortions; Corner at the top of the rectilinear lobes and sometimes dull; Reversed and wavy flap with smooth surface; Top leaf glabra with main ribbons of opaque green color; Arachnid bottom page, light green; Ribs of the 1st, 2nd and 3rd order, protruding; Pronounced, regular side teeth at straight edges on both sides, or one is straight and the other is convex.
Bunch: of medium size, generally compact or slightly spatula, of elongated shape, conical, simple or winged, rarely divided (double) herbaceous, visible, large or medium; long; Thin, green pedicels; Unknowing dark green; Medium brush, green; Easy acina separation.
Acino: spheroid when it is still in herbaceous, subferoid and less often spheroid at maturity, medium size, or just small circular cross section; Persistent navel, very pronounced; Coarse coat of broad walnut, greenish gray, medium thick, juicy pulp with slightly acidic flavor.
|Characteristics of the wine obtained from this grape variety
||Asprinio has a more or less intense straw yellow color, with greenish nuances, of good gloss, almost brilliant in the sparkling versions. Lightweight as texture and texture. At the smell the Asprinio is medium intense, not particularly complex. It has prevailing fruity notes, especially citrus fruits, with prevalence of cedar. On the palate, the Asprinio comes with feelings of peaceful freshness and sometimes of astonishing persistence, in which memory always prefers a citrus note of cedar.
||Asprinio lends itself to aperitif, even and above all in the sparkling version, and to accompany fish dishes even in frying or vegetable tempura.