In this case, the vineyards are located in Ravello but the scenery does not change. Again, these are vineyards ‘stolen’ from the rock overhanging the sea on the Amalfi Coast. Marisa Cuomo manages them, with constant and tireless care and passion. Ravello Bianco comes from a blend of Falanghina, 60%, and Biancolella for the remainder. Biancolella, it should be remembered, is a typical grape of the Campania region, found both on the mainland and on the islands. A versatile and generous vine, like Falanghina it ripens late. Harvesting, in fact, in this case begins in the first ten days of October. Harvested by hand - after all, it would be quite impossible to imagine the use of machines - the grapes are brought to the cellar still intact. Here, after destemming and crushing, it is subjected to soft pressing. The must is fermented with selected yeasts for about 20 to 30 days. After processing, the wine matures for about 4 months in stainless steel tanks. This reveals a wine characterised by a beautiful straw-yellow colour with greenish reflections and a characteristic fruity and floral bouquet. In the mouth it is well balanced, supported by a slight acidulous note that enhances its aromatic freshness. Excellent as an aperitif, this Campania white is the ideal companion for lunches and dinners all based on fish. A great wine, for a simply unforgettable evening.