||40% Biancolella, 60% Falanghina
||Altitude: 200-550 m. a.s.l. Exposure: South, South-West.
|Composition of the land
||Pergola and/or atypical radial, espalier.
||First ten days of October. Hand-picked.
||The hand-picked grapes are brought into the cellar whole and, after being destemmed and crushed they undergo soft pressing. The free-run must, which undergoes cold static fining and is inoculated with selected yeasts, ferments at a temperature of approx. 15 °C for about 20-30 days.
||4 months in stainless steel tanks.
||Price Marisa Cuomo Costa d'Amalfi Furore Bianco 2017 € 15.42