Falanghina from Benevento blended with a little Greco from Montemarano. The grapes were fermented on the skins for four days before being pressed off and put into bottle the following spring with a little Greco and Coda di Volpe must for a second fermentation. There is no disgorgement, making for a dry, cloudy and robust sparkling wine that is full of energy. As old-school as it gets; served alongside a good hunk of salame or cheese, it makes for a wonderful aperitif.