Vesuvio Lacryma Christi Bianco D.O.C.
Grapes: Caprettone, Falanghina
Production area: Agro Vesuviano
Training system: Spurred cordon
Production per hectare: 80 quintals
Harvest period: first weeks of October
Fermentation technique: cryomaceration
Fermentation temperature: 18 – 20 ° C
Duration: two weeks
Aging: in steel for a few months and bottle
Alcohol content: 12.5% (indicative) Hints and combinations
Organoleptic characteristics: deep yellow and greenish in color. The nose has a hint of apricot.
Food matches: excellent paired with pasta and potatoes with provolone and white meats.
Serve at: 10 – 12 ° C