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.



Additional information

Wine name:



Organic wine, vegan (no animal clarifiers used)


IGP Puglia


17/20 Jancis Robinson, 3 grappoli Bibenda

Grape variety:

100% Falanghina

Fermentation duration:

30 days at 16°C


On its own yeasts (sur lies), bottle


13,00 % vol

Tasting notes:

Golden yellow colour;
Having been grown in the warm climate of the Puglia region, this wine has acquired hints of banana , pear and acacia flowers , while the aging on its own yeasts gave aromas of bread crust and an elegant and complex palate.

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