It seems that the name of the variety “Falanghina” would come from “Falerina”, for its great diffusion in Falernus Ager. Roman merchants probably brought this grapes from Greece and diffused their cultivation in the center and in the south of Italy. The first written quote dates back to 1804; we find it again in a text of Nicola Columella Onorati, who defines Falanghina grapes as “good grapes to eat”. In the XX century we start to consider Falanghina as one of the best varieties of Italy. Single variety wine-making with 100% Falanghina grapes, cultivated in the area of Montemiletto, near Avellino. The plants, 3500 stumps per hectare, are trained with Guyot method and reach a production of 70 quintals per hectare. The manual harvest is planned at the end of September, when the grapes reach the perfect maturation. It is then followed by soft pressing and fermentation at controlled temperature.

Features of “Falaghina”

Straw yellow colour with light reflections that tend to green. The perfume is wide, it recalls intense hints of fruits and flowers where we could recognize broom and acacia flowers, followed by oranges. Its taste is refined, fresh, mineral, balanced and persistent.

Recommended food pairings while tasting this wine from Campania

Excellent with fish, it is perfect with octopus salad. It has to be served at 8°C in a high, tapered wine glass.