Named after the method of vine cultivation in Sannio at the end of the Roman Era called Falangs, this Falanghina is ideal as an aperitif. It also accompanies various types of appetizers, plates of simple fish and vegetables as well as fresh cheeses.
5 months in stainless steel on the lees with an additional month in bottle prior to release.
The juice is cold-fermented in stainless steel vats and does not undergo malolactic fermentation.
Floral notes, like white blossoms, and delicate apple and pear
A medium intensity mouthfeel upon entry, crisp minerality, with hints of spice, light almond and a slightly bitter orange peel character. The pretty floral notes and soft fruit flavors are fresh through the finish.