||Altitude: about 30 m. a.s.l. Exposure: South-West.
||Sandy, of volcanic origin with the presence of ash and lapilli.
||Bilateral Guyolt, also called 'Spalliera puteolana'.
||6 months of refinement in steel on fine lees.
||1 year of refinement in bottle.
||Perfect for fish dishes, but also seafood and white meat. Suitable for a more complex and refined cuisine.
||Price La Sibilla Falanghina Cruna De Lago 2019 € 17.94