Coda di Volpe. Beneventano IGP.
CODA DI VOLPE
From centuries-old vines, with plants that are up to two centuries old, a cultivation system that for some plants is a museum, the shoots tied with red willow, a variety of grape that has its birthplace on these hills, and from here it is beginning its redemption, with a dizzying aroma and colour.
Scattered ancient vines in Cirignano
Clay limestone and volcanic deposits
100% foxtail, prephylloxera, centuries-old plants
Cold pre-fermentative pellicular maceration. Soft pressing and fermentation at controlled temperature. Partial malolactic fermentation. Maturation in stainless steel for three months and subsequent resting in the bottle.
Yellow color on a white
paper background, very fresh acidity, mineral taste of
flint, evident and persistent notes of plum jam
Traditional method with
long twig, centuries-old vineyards
2297 feet above s.l.