Ravello Bianco

Color: Pale straw yellow with greenish hues.

Bouquet: Fruit-filled with a blend of orchard and tropical notes with a slight hint of Mediterranean scrub.

Taste: Pervasive and balanced, with a slight dominance of the acidic note supporting the freshness of the aromas.

Alcohol: 13.5% (varies with vintage).

Serving Suggestion: Serve at a 13-15° C (55-60° F) in a tall, fairly wide goblet.

Pairing: Ideal with light pasta dishes, shellfish soups, grilled chicken, and shellfish.

Production Area: Ravello and Scala.

Vineyards: Terraced coastal slopes.

Elevation: 300-400 meters (1,000-1,300 ft) a.s.l.

Exposure: South, south-west.

Soil: Dolomitic-limestone rock.

Vine density: 5,000-7,000 per hectare.

Planting system: Pergola and/or atypical raggiera, espalier.

Yield: 8-tons per hectare (1.5 kg per plant).

Harvest: Last 10 days in October by hand.

Vinification: 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 18°C for about 20/30 days.

Aging: 4-months in stainless steel.