Contrada Salandra Campi Flegrei Falanghina 2016 COLOMBARD Natural yeasts are used in

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

peppercorn and a touch of chaparral supported by a frame of sweet oak

In cocktails

oak and other discordant exaggerations cannot truly express a specific vineyards’ terroir

Contrada Salandra Campi Flegrei Falanghina 2016 COLOMBARD Natural yeasts are used inHarvested 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