Of Greek origins, Falanghina arrived in Italy through the landings of the Greeks on the shores of the Gargano, then it spread and affirmed in Campania region too.
It excellently expresses its potential in northern Puglia thanks to the pedoclimatic conditions favorable to its nature.
The wine produced from it is historically used in symposia paired with fish and white meats.
It produces wines suitable for all meals.
| Wine name: | Falanghina |
|---|---|
| Certificates: | Organic wine, vegan (no animal clarifiers used) |
| Appellation: | IGP Puglia |
| Awards: | 17/20 Jancis Robinson, 3 grappoli Bibenda |
| Grape variety: | 100% Falanghina |
| Fermentation duration: | 30 days at 16°C |
| Aging: | On its own yeasts (sur lies), bottle |
| Alcohol | 13,00 % vol |
| Tasting notes: | Golden yellow colour; |
| Food pairing: | Veggie risotto , fish carpaccio and fresh cheese. |
Grape: Falanghina
Territory: Terre del Gargano (Gargano Lands)
Allevamento: controspalliera
Farming: Organic
Fertilization: Marc and broad bean plants
Pruning: Spur pruned cordon
Plant density: 4000 plants/hectare
Yield: 10 T/hectare
Soil: Clayey
Harvest period: Mid September
