5. Falanghina

The name of the grape Falanghina derives from Falernina, for his great diffusion in Ager Falernus. Were probably the Roman merchants to bring in Italy this grape from Greece, spreading the cultivation to the Centre and the South.
The first written mention of a grape that name dates back to 1804; It is found later in the work of his father’s former provincial agriculture Niccola Columella honored that fits between the grapes Falanghina “good to eat”.
In the 20th century the Falanghina begins to be considered among the best Italian grape varieties and cultivation is recommended to improve the production of the main wine-growing areas of the South.

First year of production: 2000
Alcohol content: 13% Vol.
Grapes: Falanghina 100%
Town of origin: Montemiletto (AV)
Altitude: 500 m asl
Soil: clay
Training system: Guyot
Density planting: 3500 strains/ha
Yield: 70000 kg/ha

Harvest period: end of september
Method of collection: by hand – traditional
Vinification: in white with soft pressing
Fermentation temperature: 16°-18°C controlled temperature
Bottling period: April – May
Total acidity: 6 g/L
pH: 3,20
Aeging potential: yes
Drinkability: 2/3 years