Aglianico IGT
Destemming and crushing are followed by a 3-day maceration with the peels in rotofermenters, soft pressing and alcoholic fermentation at a 22° C controlled temperature.
moreGrotta del Sole
Region: Campania
Quality, tradition, culture. These are the threads of the oenological philosophy of Cantine Grotta del Sole. They concentrate their efforts on the preservation of what mother nature has been able to hand down to the present days. The process Grotta del Sole uses is based on ancient systems, but is technologically updated to maintain quality. When you open the cork on a bottle or Grotta del Sole you will appreciate its unforgettable and unmistakable fragrance and its absolute genuine quality.
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PRODUCT LINE
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Asprinio d'Aversa DOC
Harvest is conducted by hand, with ladders in order to collect the high rising bunches. Harvest begins in the fourth week of September and concludes in the first week of October. Destemmin...
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Falanghina DOC
Destemming and crushing are followed by a short, 12-hour cold maceration of the peels on the must at 7°C, then soft pressing and alcoholic fermentation at a 15°C controlled temperature. Matura...
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Fiano di Avellino DOCG
After a select picking, the grapes undergo soft-pressing and cold maceration. Fermentation takes place for about 15 days. The wine is bottled young and aged for 4 months.
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Gragnano DOC
destemming and crushing are followed by a 3-day maceration with the peels in rotofermenters, soft pressing and alcoholic fermentation at a 22° C controlled temperature.
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Greco di Tufo DOCG
After a select picking, the grapes undergo pressing and are fermented in stainless steel tanks. The wine is then bottled quickly to preserve the character.
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Lacryma Christi del Vesuvio Bianco DOC
The grapes are fermented in stainless steel tanks at low temperatures. Then the must is quickly bottled to preserve its bouquet.
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Lacryma Christi del Vesuvio Rosso DOC
The grapes are fermented in stainless stell tanks, After vinifications, 25% of the finished wine is aged 3-6 months.
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Piedirosso DOC
Harvest usually begins the second week of October and is conducted by hand. Destemming and crushing are followed by a seven day meceration with the skins. Alcoholic fermentation begins at ...
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