Villa Raiano
Villa Raiano Falanghina 2024
Other years:
2023| Denomination | Beneventano/Beneventano IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Campania (Italy) |
| Grape varieties | 100% Falanghina |
| Aging | Bottling: second week of February following the harvest. |
| Other years | 2023 |
Description
White wine produced only with Falanghina grapes. The biunches is harvested manually and transported to the cellar in small boxes to avoid crushing the berries. Grapes are subjected to a soft pressing of whole bunches to obtain the flower must. The vinification and aging on the fine lees takes place entirely in steel vats.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1996
- Oenologist: Sebastiano Fortunato
- Bottles produced: 320.000
- Hectares: 30
The current cellar, built in 2009 on top of a hill in San Michele di Serino (AV), is the core of our company. A modern structure, perfectly integrated into the immediate environment, surrounded by vineyards and chestnut woods. From the panoramic terrace, with a view, you can follow the entire Sabato River valley, from its source, at the foot of Monte Terminio, to the point where it leaves the province of Avellino in Altavilla Irpina. Read more
| Name | Villa Raiano Falanghina 2024 |
|---|---|
| Type | White still |
| Denomination | Beneventano/Beneventano IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Falanghina |
| Country | Italy |
| Region | Campania |
| Vendor | Villa Raiano |
| Origin | From vineyards located in the territory of municipality of Torrecuso in the province of Benevento |
| Climate | Altitude: 450 m. a.s.l. |
| Soil composition | Calcareous clay, marl-clay, slime and sandy. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Yield per hectare | 80 q. |
| Harvest | Between the second and third week of September. |
| Fermentation temperature | 16 °C |
| Wine making | Static settling of the must after soft pressing of the whole bunches; inoculation with selected yeasts on the clear mass, fermentation and aging in steel. Fermentation: in stainless steel tanks at 16 °C. |
| Aging | Bottling: second week of February following the harvest. |
| Allergens | Contains sulphites |