ginestre_falerio

Biological line

Falerio Le Ginestre D.O.P.

  • ALCOHOL CONTENT:
    12,50% Vol.
  • GRAPE VARIETIES:
    30% Passerina
    50% Trebbiano
    20% Pecorino
  • VINEYARD:
    Private vineyards
    Planting density Traditional (3.00x1.50)
    Cultivation system spur cordon
  • SOIL:
    Medium-textured, clayey soil
    Altitude 250 m. above the sea level
  • HARVESTING PERIOD:
    End of September
  • VINIFICATION PROCESS:
    Soft crushing of grapes by pneumatic presses
    Cold settling of the must
    Alcohol fermentation in stainless steel container
  • BOTTLING:
    Starting from February/March after the harvesting
  • AGEING PROCESS:
    30-60 days in bottle
SENSORY ANALYSIS
  • Colour:
    From the clear faint yellow-straw, the wine is bright and quite rich.
  • Bouquet:
    The bouquet has intense touch of ripe white fruits such as apple and peach, as well as almond components.
  • Taste:
    The flavour is fresh and acid, balanced and delicately soft. The pleasant taste persistence ends with bitter almond.
HOW TO SERVE:

Food to serve with: It is excellent with seafood “risotto”, fish cooked in light sauces, fresh cheese (such as Italian Caciotta cheese).
Temperature: To be served at 10°-12°C.

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