CLASSIFICATION: Beneventano Falanghina IGT
GRAPE VARIETY: Falanghina 100%
TAPE OF SOIL: Chalky
TRAINING SYSTEM: Guyot
PERIOD OF HARVEST: First half of October
YELD PER HECTARE: 15432 lbs
COLOR: Straw yellow
BOUQUET: Intense fruit and floreal notes of acacia and kaiser pear, apricoat and candied citrus
PALATE: Dry, soft, with a great acid structure and a long lasting finish
SERVING TEMPERATURE: 52 – 57°F
FOOD AFFINITIES: Pasta with light sauces, seafood.
Apricoat candied citrus.
Pressing of grapes that are cooled quickly to 50°F for 4-6 hours. Soft crushing grapes with static decantation. Fermentation at 57-60°F in steel vats for 15 days. Malolactic fermentation is not done.
This Falanghina grapes come from the heart of Taburno territory.