I Borboni Asprinio Brut

Predominantly sandy soil, with good permeability, mainly of volcanic origin. Vineyard altitude 80 metres a.s.l. Training system: Aversana trellised system on free foot. Grape yield kg/ha: 9000. Harvest: First ten days of September, by hand in boxes. Vinification with controlled-temperature fermentation for 15 days and subsequent ageing in steel for 6 months. Foaming: 6 months in autoclave. Ageing: 4 months in bottle.

Intense straw yellow colour, with fine, continuous perlage. Intense nose of fruit, citrus fruits and flowers; the palate is dry and firm, with good balance.

For the whole meal, it goes particularly well with seafood dishes, raw shellfish, fried food and buffalo mozzarella.