Contrada Salandra Campi Flegrei Falanghina 2016 COLOMBARD In cocktails

In cocktails

and she’ll take one step towards you

Natural yeasts are used in the fermentation after which the wines undergo an élevage 10-12 months

we make no secret of why we have been working with them since 1978

Harvested by hand in the beginning of October at yields of about 5

Contrada Salandra Campi Flegrei Falanghina 2016 COLOMBARD In cocktailsHarvested by hand in the beginning of October at yields of about 5,000kg ha (27 30 hl ha). In the cellar, the grapes were destemmed and allowed to macerate on the skins for a few hours (in cooler vintages, maceration could last up to 3 days) after which they were softly pressed and fermented in stainless steel. Malolactic is only partially completed. The wine remains in tank for 10 months, 8 of which are on the lees. The wine is lightly filtered and