Falanghina from Benevento blended with a little Greco from their vineyards in 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 must for a second fermentation. There is no disgorgement, making for a cloudy, amber sparkling wine full of energy. As old-school as it gets; served alongside some nice salame or a good hunk of cheese, it makes for a wonderful aperitif.