Summary

A crushed fruit fermentation wine, handled protectively and fermented in neutral vessels at mid-range white fermentation temperature, both to avoid fruity esters and to preserve delicate aromas. Malolactic conversion is avoided due to the lower natural acidity levels (and rapid loss of acidity at harvest). Maturation usually occurs in tank before blending, fining, filtering and bottling.

Key Varietals

• Arneis

Structurally Similar

• Fiano di Avelino
  (Acceptable to Good)