WINE MAKING PROCESS
The grapes, strictly selected in the vineyard, are vinified with a light maceration of the skins. After soft pressing, the must is fermented at a temperature of 15° C, until it reach 5% of residual sugar. Once this value has been reached, it is placed in 225 liter barrels of acacia wood and, once fermentation is complete, it remains in contact with the lees for 8/12 months with frequent battonage. Racked into steel tanks, after 40/60 days it is bottled with filtration at 1 micron.

Taste profile
The Falanghina vineyards that are at the origin of Insomnia are among the excellence of the entire province of Benevento due to the composition of the land, altitude and exposure. This wine is an expression of all that, with a strong color with golden reflections, the aroma reach such complexity as to make it difficult to recognize individual elements. Aging, in fact, makes it evolved and ranging from fruity to floral and spicy scents. At the palate, everything is confirmed in an unusual length for a white wine.

PAIRING
The character of this wine would suggest to serve it as a red wine, oxygenation and above all a temperature that is not exasperatingly cold, 12/13°C. The ideal pairing ranges from elaborate baked fish, white meats, and medium-salted aged cheeses, excellent as a companion wine.

AGING
Keep the bottle in vertical position at a temperature of 18° max. Keep it faraway from light and hot places. To be consumed within 6/8 years from the date of harvest.