Vesevo Falanghina Beneventano IGP

Once the grapes arrived at the winery they were pressed gently. The must was allowed to settle statically before fermentation at 12-14 °C to ensure that the aromatic qualities and fresh fruit flavours were retained in the wine. Following fermentation, the wine spent a period of time being stirred on the lees to add texture and depth of flavour before cold stabilisation and filtration.