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The Falanghina grapes are harvested from Villa Matilde's hillside south/south west facing vineyards by hand in the second half of September. The grapes are cryomacerated to obtain greater aromatic extraction and improved structure, followed by gentle pressing; the chilled must is gravity-settled, then fermented at 10-12°C for about 20 days. The wine is aged in stainless steel tanks for around 3 months.