||Altitude: 50-150 m. a.s.l. Exposure: South-West.
|Composition of the land
||Volcanic origin with sandy franc characterized by a strong presence of ash and lapilli.
||Simple Guyot decked with 80 cm.
||Temperature controlled fermentation.
||Sur lies for 5 months and maturing in the bottle for 3 months.
||It goes well with legume soups, broad beans and grass peas, and tortano with cigoli, with a slightly peppery flavor.
||Price La Sibilla Campi Flegrei Piedirosso 2019 € 10.34