IRPINIA FALANGHINA D.O.C.
Irpinia Falanghina I.G.P is produced in vineyards located in San Mango sul Calore, in the province of Avellino.
Irpinia Falanghina I.G.P in a well-structured and harmonious white wine obtained by fermenting the homonymous Falanghina grapes in the area of Avellino, Irpinia.
It is a fine and well-known wine, thanks to its balance in composition and the perfect harmony of its scents. With its pleasant and focused taste, the Irpinia Falanghina I.G.P wine brings together full-bodiness and a refined aromatic quality. Its fruity scent of pear is enriched by an almost floral aftertaste and delicious notes of slightly bitter almond.
Our Irpinia Falanghina I.G.P wine is fermented in stainless steel vats, has a alcohol content of 12,5% and it’s ideally served at 10-12°C.
Its dry and fresh flavor make it an excellent choice to go with fish and white meat courses, as well as desserts.
According to the tradition, the Irpinia Falanghina I.G.P wine originates from the ancient “Falerno bianco” vine variety, that can only be found in Campania.
This exclusive local origins of the Falanghina over the years have lead winemakers from other regions to claim its paternity. This attempt, that became common especially in the 90’s, has been promptly opposed by the winemakers in Irpinia.
750 mL bottle.
– Gold Medal | Japan Women’s Wine Awards 2019 (92 Points)
– Bronze Medal | Los Angeles International Wine Competition 2017
– Bronze Medal | International Wine Challenge 2017
– Commended | Decanter World Wine Awards 2017
– Bronze Medal | Decanter World Wine Awards 2016
– Special Mention | 22nd International Wine Competition 2015
– Oscar for Best Quality/Price | Berebene 2016
– 86 Points | WineEnthusiast
– Due bicchieri | Gambero rosso 2016
– Bibenda | 2017
Irpinia Falanghina D.O.C.
Technical Data Sheet
2100 piante per ettaro
MAX. YIELD PER HECTARE
MAX. ALLOWED YIELD
70% -used 60%
TOTAL SULFUR DIOXIDE
FREE SULFUR DIOXIDE
Hilly san mango s.c. (av) 470 mt a.s.l.
By hand, in crates, 16 OCT 2014
WINE MAKING METODH
de-stemming, soft pressing. Natural settling, inoculation of selected yeasts, controlled fermentation at 12°-14° filtering, batonnage and storage in steel tanks, bottling.