MAIOR

Name: Falanghina Sannio DOC – Zone: Casalduni – Grapes: Falanghina 100% – Soil: calcareous clay – Altitude: 420 mt. s.l.m. average of the vineyards – Exposure: south / southwest -System breeding: Guyot 3500 vines per hectare – Production: 75 ql./ha – Harvest time: late September, early October – Harvest: manual, in boxes – Vinification: pressing cold soft pressing of whole grapes and fermentation of the clean must at a constant temperature of 16 ° C – srvizio Temperature: 12 ° – 14 ° C

Background

Falanghina is definitely one of the white grapes symbol of Benevento. Uncertain are both rooted as its etymology, as there are no historical sources and identified. The earliest records are in the essays of the nineteenth century agriculture. It is thought that the variety of both greek-Balkan origin and was introduced in Campania by Aminei, people of Pelasgian origin came from Thessaly. Many scholars take for certain that it was cultivated in Roman times, much to assume that wine Falanghina is descended from the ancient Falernum Gauranum, or Falerno White GAURO, known as the “wine of the emperors”, enthusiastically described by Pliny the Elder, Horace, Virgil and Cicero. Several etymological hypothesis was traditionally linked to the support poles, from which Falanghina falangos in greek, to mean “supported by poles lives”; others believe that the berries look like the “fingertip” of the finger, so that the reference is to the greek-Latin term “phalanx”. The last hypothesis is in subsequent adjustments of the term “Falerina”, referring precisely to the ancient Falerno wine. Almost abandoned for centuries, was rediscovered later remained almost unscathed because the attacks of phylloxera, since it was grown on volcanic soil. In the last two decades it has had a success gradually increasing, especially since many manufacturers have taken the road of vinification. Today it primarily distinguishes two clones, one Benevento and one flegreo. The features are those of a straw-yellow wine with greenish reflections from the golden, fruity notes of banana, apple, pineapple and peach, floral notes, citrus fruits, honey and herbs. Of dry, fresh and delicate but with a hint of acidity.

Serving suggestions: Ideal with dishes based on fish, seafood and creamy cheeses. Excellent as an aperitif.