FALANGHINA DEL SANNIO DOP
| Grape | Falanghina |
| Origin | Sannio Beneventano – Campania |
| Hectares | 4 |
| Altitude | 100 metres ASL |
| Vine training system | Guyot |
| Planting density | 3.500 vines per hectare |
| Average age of vines | 6 years |
| Harvest time | Early October |
| Vinification technique | White vinification without oxygen and brief cryo-mac- eration at a temperature of 10°C |
| Fermentation | Entirely carried out in steel at 13-15°C for about 20 days |
| Malolactic ferm. | None |
| Ageing | In bottle |
| Bottling | February of the year following the harvest |
ORGANOLEPTIC CHARACTERISTICS
Straw yellow colour with green reflections. On the nose it expresses intense fruity notes of white peach which are complemented by hints of tropical fruit. It is a wine with excellent acidity and a persistent and harmonious finish.
FOOD PAIRINGS
Goes well with hors d’oeuvres and seafood dishes or with grilled vegetables. Excellent with white meats. Intriguing combination with soft or stringy cheeses such as buffalo mozzarella from Campania.
TERROIR
The wines of the Purosannio line are produced from the vineyards of the first hills, in a landscape of al- luvial terraces and gentle slopes on marl. This dual genesis means that this terroir is home to a complex mosaic of soils: the sandy-gravelly soils of the terrac- es, deep and dry; young but already structured soils, hospitable, docile, and easily rooted. Then there are the ancient “black soils” of the marly hills, more devel- oped, tenacious soils, dark with humus on the surface, well-structured thanks to the heritage of the ancient forest that covered them and to the centuries-old work of the winegrowers.