||Altitude: 250 m. a.s.l. Exposure: West.
|Composition of the land
||Medium dough tending to clay.
||Cordon trained, spur pruned/ Guyot.
||Hand picking - 3rd week of August and 1st week of September.
||Soft pressing, fermentation at controlled temperature.
||3 months “sur lie” in stainless steel with daily shaking.
||Price Firriato Altavilla della Corte Bianco Grillo 2018 € 8.50