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ASPRINIO of a Aversa
 D.O.C. registered designation of origin

History and Etymology
t gets its name from the marked acidity, probably not attributable to the wine but to the special method of cultivation. In fact, Asprinio is cultivated in spreading forms coupled with poplars. These wines can arrive at a height of fifteen metres forming imposing green barriers
full of bunches of grapes: trained wines.
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Technical Information

Asprinio of Aversa - Cantine Astroni

Type
Asprinio of Aversa DOC

Wine variety
Asprinio 100%

Zone of production
Agro Aversa

Terrain
Medium paste

 System of cultivation
Trained wines

Production per hectare
80 - 100 quintals

Period of vintage
end of September

Harvest
by hand
Vinification
Technique pre-fermentation
pellicular maceration and oxygen enrichment

Fermentation
steel
Temperatureof fermentation
22°-26° C

 Time
two weeks

Refinement
in steel for several months and bottle

Alcoholic degree
12%
Sensory features
Golden yellow in colour. Hints of lemon, dried fruit, apricot and a light suggestion
of honey. To the palate, it is extremely dry with sustained acidity but balanced
with a good body, gustatory and persistent.
Gastronomic pairings
It goes extremely well with fish soup, fried pareja, fried European eel and
roast freshwater eel; in general with fatty fish. It can also go with Campanian
buffalo-milk mozzarella cheese.