Cultivated in the hills of the Sannio area of Benevento, the terroir here is complex. The vineyard encompasses 50 hectares with a variety of soils from tufa to grey marl.
A variety of grapes are grown here with harvest carried out between mid September through to mid October.
Solopaca Bianco is made by soft pressing followed by fermentation at a controlled temperature in stainless steel with no malolactic fermentation carried out, and bottled in February following the harvest.
Grape Varieties: Trebbiano 60% Malvasia di Candia 40%
Tasting Notes: Pale straw yellow colour, pleasantly fruity. Dry, fresh and slightly acidic.
Serving Temperature: 10-12C
Ideal With: Delicate fish sauces and seafood risottos. It goes well with pasta with vegetables. Delicious with the classic pasta all genovese, or with Japanese dishes such as sushi.
Allergens: Contains sulphites