| Grape Varietal: | Falanghina |
| Pronunciation: | “FA-lan-GHEE-nah” |
| Tasting Notes: | Exhibits classic apple and pear flavors, with spicy or mineral notes; has citrus-blossum aroma. |
| Food Pairing: | Can be paired with crispy orange beef with steamed broccoli or chicken thighs baked with red peppers. |
| Serving Notes: | 16-18C |
| Grape History: | Falanghina is an ancient Italian white-wine grape, reportedly of Greek origin. It is the grape variety behind Falernian, the most famous wine of Roman antiquity and the inspiration for Falerno del Massico. |
| Harvest: | October |
| Vinification: | Fermented in stainless steel tanks for 15 days at a temperature of 61-64 F. |
| Aging: | Approximately 7 months. |
| Bottling: | Varies |
| Alcoholic Content: | 13.5% by volume |
| Sugar: | 1.6 g/l |
| Total Acidity: | 6.4 g/l |
| Location: | Grown predominantly in Campania, southern Italy; also in Puglia. |
| Altitude: | 1650 feet |
| Soil: | Vines thrive in the porous volcanic soils around Mount Vesuvius and the warm Mediterranean climate. |
| Density: | 3037 ha/ 7502 acres |
| Trimming Technique: | Guvot |
| Structure: |