EAGE OF MATURATION
Sorrento Peninsula Municipality of Gragnano
Fermentation at a controlled temperature with selected yeasts; Refermentation in autoclave to give the product the “foaming” characteristic
More or less intense ruby red color; lively foam, evanescent, vinous odor; intense, fruity, sparkling, sapid flavor; medium-bodied, clearly vinous, soft with a sweet vein
Medium / high hill
90 quintals per hectare
Piedirosso, Sciascinoso, Aglianico
It goes very well with roast meats, goes well with nuts and dried fruit; moreover, in the Neapolitan culinary tradition, it is the ideal combination with pizza.