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CHARATERISTICS AND COMBINATIONS

The wines of the Amalfi Coast have unique and unmistakable characteristics:  every sip can be considered an exclusive and unforgettable experience.

Costa d’Amalfi white
Falanghina (also called Bianca Zita) and Biancolella (also called Bianca Tenera) minimum 60%, with Falanghina not less than 40% and Biancolella not less than 20%.
Other non-aromatic white grape vines authorised and/or recommended for the province of Salerno up to 40%.
Colour: more or less intense straw -coloured
Aroma: delicate, pleasing with strong fragrances of broom, wild herbs, capers, which evolve into white fruit.
Taste: quite fresh, intense with notes of mineral for a long dry aftertaste.
Alcoholic content: 10%
Total minimum acidity: 5 per thousand
Net minimum dry extract: 14 per thousand

Combinations: vegetable soups of peasant tradition, Italian fried vegetables, rapidly cooked fish dishes without tomato thus exalting the primary flavours of the food; amongst the pasta courses – Genovese style pasta (with a rich onion sauce), pasta and peas or chick peas, Amalfitan stuffed pancakes, ricotta cheese and lemon ravioli; fresh fish fillet with lemon sauce.

Costa d’Amalfi red
Piedirosso (also called Per’ e Palummo) minimum 40%, Sciascinoso (locally called Olivella) and/or Aglianico together or separately up to 60%.
Other red grape non-aromatic vines authorised and/or recommended for the province of Salerno up to a maximum of 40%.  
Colour: more or less intense ruby
Aroma: floreal, ripe fruit, spiced with notes of liquorice and mint if matured in wood
Taste: dry, medium body, just tannic enough, good balance between smoothness and freshness, intense and persistent.
Alcoholic content: 10.5%
Total minimum acidity: 5 per thousand
Net minimum dry extract: 16 per thousand

Combinations: fish casserole, chicken and rabbit chasseur, typical Neapolitan dishes such as Parmigiana di melanzane (baked aubergines with mozzarella cheese and tomato sauce), ragout, rice flan, squid fish and potatoes, scialatielli pasta with porcini mushrooms;  with Reserve, well structured meat dishes such as goat stew.

Costa d’Amalfi rosè
Piedirosso (also called Per’ e Palummo) minimum 40%, Sciascinoso (locally called Olivella) and/or Aglianico together or separately up to 60%.
Other red grape non-aromatic vines authorised and/or recommended for the province of Salerno up to a maximum of 40%.  
Colour: more or less intense rosé
Aroma: intense, fruity
Taste: dry, fresh, delicate
Alcoholic content: 10.5%
Total minimum acidity: 5 per thousand
Net minimum dry extract: 16 per thousand

Combinations: p pasta with seafood or octopus sauce, pasta and beans without hot chilli pepper, paté and terrines, pasta and potatoes with lard, spelt (farro) and bean soup.