SENETE FALANGHINA DEL SANNIO DOP
€10.90
| Grape | Falanghina |
| Origin | Sannio Beneventano – Campania |
| Hectares | 30 |
| Altitude | 120-400 metres ASL |
| Vine training system | Guyot |
| Planting density | 4.000 vines per hectare |
| Average age of vines | 15 years |
| Harvest time | Late September and early October |
| Vinification technique | Cryo-maceration at a temperature of 8-10°C for 1 to 12 hours, depending on the characteristics of the grapes and the vintage. Following soft pressing. Followed by soft pressing. |
| Fermentation | Entirely carried out in steel at 12-15°C for about 20 days |
| Malolactic ferm. | None |
| Ageing | In bottle |
| Bottling | April of the year following harvest |
ORGANOLEPTIC CHARACTERISTICS
Bright straw yellow colour. The nose expresses intense floral and tropical fruit notes with a decisive citrus touch. On the palate the citrus scent returns and shows a rich and opulent flavour.
FOOD PAIRINGS
Goes well with hors d’oeuvres and seafood or vegetable dishes. Excellent with white meats. Perfect with soft and stringy cheeses such as buffalo mozzarella from Campania.
TERROIR
The wines of the Cru del Sannio line are produced from vineyards on the first hillside, in a landscape of alluvi- al terraces and gentle slopes on marl. This dual genesis means that this terroir is home to a complex mosaic of soils: the sandy-gravel soils of the terraces, deep and dry; young but already organised, hospitable, docile soils, easily rooted. Then there are the ancient “black soils” of the marly hills, more developed, tenacious soils, dark with humus on the surface, well-structured thanks to the heritage of the ancient woods that covered them and the centuries-old work of the vine-growers. Below the working depth, there is a chromatic contrast be- tween the deep horizon, white due to the accumulation of carbonates, and the silt-clay substrate, finely inlaid with ochre and grey. The Cru del Sannio line thus comes from a very particular terroir, in terms of morphology and soils. It is a complex cru, a “cooperative” terroir, where the constant excellence of the wines clearly de- rives from the winegrowers’ ability to master and har- monise, vintage by vintage, the behaviour of the vine- yards on the different soils, slopes, and exposures.
