Wine Article

“100% Falanghina, planted in various yrs (beginning in 1970) to volcanic soils with grey ash & black pumice in the Foglianise & Ponte growing areas @ 400m elev;" Typically, “Vinification off the skins; After a gentle pressing, the chilled must is gravity settled, then ferments in steel at 18-20°C for ≈20 days, ff’d by aging in s/s for ≈3 mos.”

89 pts ea Vinous (D’Agata) & WS.