The grapes destined for the production of the Coda di Volpe DOC Sannio originate from vineyards where the optimal exposure and the hilly slope of the soil are critical for a proper ripening.
Coda di Volpe 100%.
Vineyards destined for the production of Coda di Volpe DOC Sannio are subject to green harvesting when the ripeness ranges from 20% to 30% depending on the characteristics of the vintage.
Grapes harvested in the second half of September are subjected to soft pressing with inert gas protection to avoid uncontrolled oxidation. The debourbage technique follows the pressing. This occurs in stainless steel tanks. Alcoholic fermentation takes place at low temperatures of between 15° and 18°C and lasts between two and three weeks.
This is done entirely in stainless steel tanks, with regular batonnages throughout the process to manage the lees which would otherwise remain settled on the bottom of the tank. Preparations for bottling take place at the end of winter following the grape harvest. After three to four weeks of ageing in the bottle, the wine begins to fully express the fresh and fruity characteristics of the young white wine.
The wine expresses its fullest youthfulness and aromatic and tasty freshness within the year following the harvest, during which it expresses all the typical features of the Beneventano Coda di Volpe.
Straw yellow colour, rich in varietal scents, with hints of peach and pear, but then develops in hydrocarbon and mineral notes with refinement in the bottle. The Coda di Volpe has a good structure and has a very smooth texture, due to medium-low acidity at full maturation.
The Coda di Volpe DOC Sannio is a product that blends perfectly with the first and second dishes of the Campania cuisine in particular. It also goes well with young cheeses and salami. Suitable for many fish dishes, especially with soups and broths or baked fish.