Site: Volcanic soils from estate vineyards in the foothills of the Caiatini Mountains; the Casalicchio vineyard is clay and calcareous soil. Vine training is low espallier with Guyot pruning; plant density is 5200 plants/Ha.
Grapes: 100% Pallagrello Bianco
Fermentation and Aging: After a cold maceration the wine is fermented in stainless steel. The wine rests in bottle for 4 months before release.
Notes: Pairs wonderfully with all seafood and fish.