AGNANUM FALANGHINA CAMPI FLEGREI 2015

"In the cellar, slow native yeast fermentations take place in stainless steel, and in some cases the wine is racked to barrel for aging. Minimal sulfur is added during winemaking, and none at bottling. The wines are shockingly crisp, refreshing and low alcohol for such a hot area. Besides the obvious advantage of having very old, low yielding vines, Rafaelle accords this to the constant Tyrrhenian winds."