Aroma
The bouquet is of ripe stone fruits, elderflower florals and scents
of the Mediterranean.
Appearance
Bright yellow straw in colour.
Palate
The palate continues in the same vein, with crisp acid freshness, elegance
and an enticingly silky sapidity.
Vinification
Sourced from a vineyard in the shadow of the Ancient Greek temples of Paestum and in the heart
of the National Park of Cilento, Valley of Diano and Alburni, at Capaccio-Paestum in the locality
of Cannito. The vines were planted at 150-210 metres with south-south-west exposure, on alluvial
clay soils. The vines (average age 20 years) are trained guyot, and a green harvest is usually
carried out. The hand-harvested grapes undergo a gentle crush and are fermented and aged in
stainless steel tanks, and bottled in the spring.
Cellaring Potential
Drink now or over the coming 3 years.
Food Matching
Serve at 12 degrees C as an aperitif or with Giuseppe Pagano’s preferred accompaniments:
Spaghetti alle Vongole (spaghetti with clams) or raw fish and shellfish.