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Cantine Farro

PIEDIROSSO

GRAPES: 100% PIEDIROSSO

  

The Wine: Organic method used in grapes production.  The piedirosso grapes are carefully selected and hand-harvested in the second half of October.  After the soft pressing of the grapes, the fermentation with native yeasts takes place in temperature controlled stainless steel tanks. The wine is then aged in stainless steel tanks, and it rests for about 4 months in bottles before being released in the market.

Tasting Notes: Piedirosso has a ruby red color .This wine has a fruity bouquet with scents of cherry, raspberry and rose.  On the palate it is soft, well-balanced and flavorful with a long lingering. A wonderful that pairs well with grilled fish and meat, aged cheeses and pasta with savory sauces. 

LE CIGLIATE

GRAPES: 100% FALANGHINA

                       
The Wine: Organic method used in grapes production.  The Cigliate are the selected falanghina grapes from the edges of Flegrean volcanoes.  Thus they are the best of this unique and refined type production from some grapevine cultivation, known as “a piede franco”. The harvest takes place during the third week of October.  After the soft pressing of the grapes, the fermentation with natural/native yeasts takes place in stainless steel fermenters at temperature controlled for a period of about 15 to 18 days. The must was inoculated with special yeast and punched down by hand during fermentation to maximize fruit extraction.  The wine is finally aged in stainless steel tanks, after a cold filtration, for approximately 4 months and an additional 3 months in bottles before being released in the market.

Tasting Notes: The Cigliate has a straw yellow hue.  This wine has a soft, fruity bouquet with scents of pineapple, honeydew and spring flowers.  On the palate it is soft, stylish and flavorful with a long lingering aftertaste.  A wonderful wine to sip alone or pour with fried seafood platters and grilled white meat dishes. 

FALANGHINA “CAMPI FLEGREI”

GRAPES: 100% FALANGHINA

                       
The Wine: Organic method used in grapes production. The falanghina grapes are harvested during the first week of October.  After the soft pressing of the grapes, the fermentation with native yeasts takes place in stainless steel fermenters at temperature controlled for a period of about 13 to 15 days. The must was inoculated with special yeast and punched down by hand during fermentation to maximize fruit extraction.  The wine is finally aged in stainless steel tanks, after a cold filtration, for approximately 3 months and an additional 2 months in bottles before being released in the market.

Tasting Notes: The Falanghina “Campi Flegrei” has a straw yellow hue.  This wine has a soft, fruity bouquet with scents of pineapple, peach, apricot, broom and magnolia.  On the palate it is soft, well-balanced and flavorful with a long lingering finish with hints of vanilla and almonds.  A wonderful wine to stand on its own as an aperitif or to be enjoyed with omelets, seafood platters and grilled white meat dishes.