Aiser

Technical Data:
Production area: Taburno/Sannio area
Soil: Alluvial terraces at the bottom of the valley
Vine: Falanghina 100%
# of plants per hectare: 3.500 / 4.000
Training system: Espalier, Guyot
Harvest period: First decade of September
Harvest: Manual
Vinification: White vinification followed by controlled fermentation at about 12° / 15°.
Processing: Charmat (or Martinotti) Method: – Aging in autoclave on fine lees for about 12 months.