Falanghina del Benevento
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Falanghina del Benevento

Falanghina is a white grape variety from Campania, where its cultivation extends over an area equal to 5% of the entire surface of the region.

The areas with the greatest vocation are the Sannio Beneventano, the Campi Flegrei and the Caserta area.

The Falanghina vine probably derives from ancient Greek-Balkan strains and seems to owe its name to its expanded bearing, for which traditionally it was tied to support poles called "phalanx", hence Falanghina, or "screw supported by poles".

Falanghina gives life to intense and aromatic wines, it is very versatile and allows the production of both still and sparkling versions, but also passite.

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Falanghina is grown above all in hilly areas characterized by a hot and very dry climate and is characterized by the size of its clusters, oblong or rounded and the berries with thick and robust skin.

The vinification of the grapes and the aging of the wines takes place mostly in steel and not wooden containers, to protect the aromatic fragrance of the wines.

The wine obtained from Falanghina in purity has a warm straw yellow color with slight greenish reflections.

The nose has light floral notes, fruity and mineral aromas, due to the volcanic origin of the cultivation soils.

On the palate the flavor is soft, fresh, delicate and with excellent acidity.

The dry version of Falanghina is tasted taking care to uncork the bottle half an hour before to favor the oxygenation of any reduction notes due to the winemaking process. Tasting temperature, 10-12 ° C.

Falanghina passita requires slightly lower temperatures, around 8-10 ° C.

Falanghina sparkling wine should be served at a temperature of around 6 ° C.

Still or sparkling Falanghina is excellent as an aperitif. The still version is ideally combined with Mediterranean dishes such as appetizers, rice and pasta with seafood, legume soups or soups with mushrooms.

Among the serving dishes it is recommended with grilled or fried fish or with delicate sauces, shellfish but also white meats.

Among the cheeses, soft or young goat cheeses, without forgetting the buffalo mozzarella from Campania.

The passita version is suitable for aged cheeses or cheeses with a stronger taste, but also goes well with small dry pastries.

Format: 75cl

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