Description

Falanghina is produced using two different Falanghina clones, the native one of the Phlegraean fields, an active volcanic area in the province of Naples, and the Benevento clone. The first is sapid, mineral and elegant, low in alcohol, the second has a greater structure and higher alcohol. Using both clones we have an incredible balance. The grapes are pressed whole and the must ferments in steel at a controlled temperature. Aging in steel for 4 months on the fine lees.