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SKU 873636
$19.38/bottle
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The steepest vineyards of Giuseppe Fortunato over Campi Flegrei give his Falanghina a graceful tension and definition, while longer ageing brings more weight and balance. If the 2017 appears too lean and a bit simplistic, possibly from an early harvest, the 2018 has a more complete profile: white melon, grapefruit and honey richness. It’s vibrant on the palate, with a full weight and tingling freshness due to a low pH, typical of this variety. Drinking Window 2021 – 2023.
Falanghina, an ancient white grape varietal originating from Italy's Campania region, thrives along the volcanic soils of Mount Vesuvius and the hills of Benevento. Revered for its crisp acidity and aromatic intensity, Falanghina produces wines that capture the essence of the Mediterranean sun.
Falanghina wines are renowned for their lively citrus flavors, accompanied by delicate floral and herbal undertones. With a medium body and refreshing acidity, they offer a delightful balance that makes them perfect for pairing with seafood, light pasta dishes, and fresh salads.
As interest in indigenous Italian grape varieties grows, Falanghina continues to garner attention for its vibrant character and versatility, showcasing the unique terroir and winemaking traditions of Campania to enthusiasts worldwide.
Country
Italy
There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.
Region
Campania
The beautiful region of Campania, located in the 'shin' of Italy's boot, has been an important center for viticulture and wine making for thousands of years. Indeed, archaeologists believe that wine making was happening in Campania as long ago as 1,200 BCE, making this one of the oldest wine regions on earth. By the time the Roman Empire starting expanding, Campania became the world's most important wine producing region, and the hundred or so native grape varietals which flourish in the mineral rich soils near the coast became the key ingredient in many of Rome's legendary classical wines. Today, the wine industry in Campania is booming once more, following a drop in the region's reputation in the 1970s, and is gaining awards, recognition and new fans each year.
DC93pts
Decanter
The steepest vineyards of Giuseppe Fortunato over Campi Flegrei give his Falanghina a graceful tension and definition, while longer ageing brings more weight and balance. If the 2017 appears too lean and a bit simplistic, possibly from an early harvest, the 2018 has a more complete profile: white melon, grapefruit and honey richness. It’s vibrant on the palate, with a full weight and tingling freshness due to a low pH, typical of this variety. Drinking Window 2021 - 2023.
Winery Notes
From two parcels between 90 and 200m above sea level, totaling 2.2 hectares; one is 7 years old, and the other is 40+ years old. Both sites face southeast and are trained guyot, and the vines are ungrafted.
Harvested by hand in the beginning of October at yields of about 5,000kg/ha (27-30 hl/ha). In the cellar, the grapes were destemmed and allowed to macerate on the skins for a few hours (in cooler vintages, maceration could last up to 3 days) after which they were softly pressed and fermented in stainless steel. Malolactic is only partially completed. The wine remains in tank for 10 months, 8 of which are on the lees. The wine is lightly filtered and sulfured (about 10mg/l total added) and bottle aged at least a year before release.
