Ambrato di Montemalo Beneventano Greco IGT

Production technique:
Manual harvesting with selection of the grapes. Vinification with maceration of the must with the skins for 7 days. Draining and decanting in French oak barrels of second passage for 2 months. Aging on the lees, in steel for 6 months.
Organoleptic characteristics:
At sight Ambrato di Montemalo has an intense yellow color tending to amber, with evident golden reflections. The contact of the must with the skins accentuates the aromaticity, which expresses intense scents of white flowers, chamomile, ripe fruit with evident shades of apricot and peach, orange zest and green almond, hints of white pepper, tobacco and vanilla. Its consistency, freshness and complexity make it a wine of excellent balance and extraordinary gustatory persistence.
Food pairing:
In the Mediterranean tradition they combine very well with pasta dishes with elaborate dressings, lamb, goat and all white meat. Like all Orange wines, it goes perfectly with fish dishes, especially those served raw and slightly fatter, enhanced by their slight greasiness. Find broad consensus in combination with Asian cuisine, mainly Japanese. For sushi and sashimi dishes it is the ideal accompaniment.