|Composition of the land
||Clayey limestone with tufaceous banks.
||Static decantation of the must after soft pressing of whole bunches. Inoculation with selected yeasts on limpid, fermentation in steel.
||Stop for 10 months on the fine lees in steel vats and finish the refinement in the bottle for another 14 months.
||Ideal as an aperitif, to accompany fried and cross vegetables.
||Price Villa Raiano Fiano di Avellino Ventidue 2018 € 17.58