Vinosia
Falanghina 2025
| Denomination | IGT Beneventano/Beneventano |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Campania (Italy) |
| Grape varieties | 100% Falanghina |
- Vintage and origin: Falanghina 2025 Benevento IGT, Falanghina varietal, Campania region
- Aromas: notes of lime, grapefruit and lemon with jasmine, tropical hints of pineapple and banana
- Taste profile: fresh and savoury sip, smooth structure, lively acidity, clean finish
- Vinification: whole bunch pressing, cold clarification, indigenous yeasts
- Temperature and pairings: 8-10 °C with lean fish and fresh cheeses
Description
What kind of wine it is
Falanghina Vinosia is a still white wine from Campania with the typical geographical indication Beneventano, made from Falanghina grapes. Its profile is characterised by marked freshness and savouriness, with citrus notes of lime and grapefruit, floral hints of jasmine, and clear references to tropical fruit such as pineapple and banana. Production involves pressing whole bunches, partial fermentation with indigenous yeasts, and incomplete malolactic fermentation, ensuring a rounded structure and a long, clean finish.
Where it comes from
The Falanghina grapes are grown in Paternopoli, in the province of Avellino, under the Beneventano denomination. The vines are cultivated on medium-textured soils, ideal for promoting ripening and aromatic intensity of the fruit. The plants, trained using the Guyot espalier system, ensure excellent vegetative balance until the harvest at the end of September. The Falanghina variety has a deep historical connection with the Campania region; its very name derives from the ancient "falanghe", the traditional stakes used to support the vine.
How it is produced
The process in the winery begins with gentle crushing and subsequent pressing of the whole bunches. The resulting must undergoes static cold clarification, a fundamental step to define the wine's clean taste. Fermentation is partly carried out with the help of indigenous yeasts, enhancing the varietal fragrance of the grape. Furthermore, the technical choice not to complete malolactic fermentation allows the lively acidity and typical tension of the grape variety to be fully preserved.
History and Curiosities
An ancient Campanian variety and likely the soul of the legendary Falernian wine, Falanghina owes its name to the “falanghe”, the traditional stakes used to support the vines. Long overlooked, this precious grape is now brought to prominence by Vinosia, a winery founded in 2004 by the Mazza Brothers. Grown in the fertile soils of Paternopoli under the Benevento IGT designation, the vine here achieves perfect balance. The glass combines the allure of a millennia-old history with a lively freshness, offering a pure, authentic and deeply satisfying sip.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 2004
- Oenologist: Maio Ercolino, Nicola Tucci
- Bottles produced: 800.000
- Hectares: 50
We are in one of the most vocated and historical areas of Irpinia, where the 50 hectares cultivated with the native varieties, Fiano, Greco and Aglianico, insist. These serve as a solid basis for a project that aims to enhance the Irpinian wine tradition through a contemporary technical interpretation. Read more
| Name | Vinosia Falanghina 2025 |
|---|---|
| Type | White still |
| Denomination | Beneventano/Beneventano IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Falanghina |
| Country | Italy |
| Region | Campania |
| Vendor | Vinosia |
| Story | History and Curiosities An ancient Campanian variety and likely the soul of the legendary Falernian wine, Falanghina owes its name to the "falanghe", the traditional stakes used to support the vines. Long overlooked, this precious grape is now brought to prominence by Vinosia, a winery founded in 2004 by the Mazza Brothers. Grown in the fertile soils of Paternopoli under the Benevento IGT designation, the vine here achieves perfect balance. The glass combines the allure of a millennia-old history with a lively freshness, offering a pure, authentic and deeply satisfying sip. |
| Origin | Paternopoli, Avellino |
| Soil composition | Terreni ricchi, a medio impasto |
| Cultivation system | Guyot-trained espalier |
| Yield per hectare | 100 q/ha |
| Harvest | Last days of September |
| Production technique | Soft crushing and pressing of whole bunches, cold static settling, fermentation partially with indigenous yeast starters; malolactic fermentation not fully completed |
| Wine making | Soft crushing, pressing of whole bunches, static cold clarification, fermentation partially carried out with indigenous yeast starters; malolactic fermentation not fully completed. |
| Allergens | Contains sulphites |