From a 9-ha vineyard planted in 2002 on volcanic soils. Fermented in stainless steel at 13-14 °C and aged in bottle for at least three months. TA 7 g/l, pH 3.4. Tasted blind. Light yellow, lemony and fresh, this is a refreshing Falanghina, with salted-lemon flavours and crunchy acidity. Has length and a sense of minerality, plus a bit of beeswax broadness to the texture. (TQT)
