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In Sannio, at the end of the Roman era, the method of vine cultivation was Falangs (“poles”); this is where the name Falanghina originated.
Denomination: Falanghina del Sannio DOC
Fermentation: In stainless steel tanks at 16/18 °C.
Maturation: About 5 months in stainless steel tanks in contact with its lees.
Organoleptic examination: The color is straw yellow that contains brilliant green reflections. The perfume is intense and persistent with sensations of delicate white flowers and fruit. The taste offers freshness and balance, with a clean finish.
Food pairings: Ideal as an aperitif, it can also accompany various types of antipasti, plates of simple fish and vegetables as well as fresh cheeses.
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