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Falanghina

The importance of quality

Villa Matilde wines are the fruit of uninterrupted study and research aimed at identifying the grape varieties that yielded the ancient wines of this area, the aglianico and piedirosso vines that today produce red Falerno and the falanghina variety from which white Falerno is made. Going back to the past is in any case constantly enriched by revisiting and modernising that viticulture through use of state-of-the-art tools. Nor is innovation limited to just technology: it is the fruit of a creative imagination that centres its attention on the local growing area and its winegrowers.

An ever-growing portfolio of wines is eloquent evidence of new vineyards and new wines, which testify to the self-confident identity of Campania Felix, ranging from the area of the Ager Falernus, in the province of Caserta, to the provinces of Benevento and Avellino. In 2000, in fact, Villa Matilde inaugurated Tenuta Rocca dei Leoni in the heart of the Sannio zone, near Benevento, and in 2004 Tenuta d’Altavilla in the Irpinia DOCGs, in the province of Avellino, thus giving birth to new wines as well. Villa Matilde concentrates on breed; it does not produce endless lines of wines, but elite wines appreciated by those who understand fine wines, inspired by culture or by personal passion.

 

Our Wines

Indicazione Geografica Protetta /// Bianco
Falanghina

Appearing a pale straw yellow, it boasts an intense bouquet of blossoms and fruit, with hints of bananas, tropical fruit, and white peach, followed by a fruit-rich, well-balanced palate.  Overall, this is delicious, crisp, light-bodied wine.

SERVING TEMPERATURE
10°C
CELLARING CAPACITY
2 years
BOTTLE SIZES
375ml, 750ml
FIRST VINTAGE
2000
SOIL PROFILE
Volcanic, with grey ash and black pumice
YEAR VINEYARDS PLANTED
Various years, beginning in 1970
VINEYARD ELEVATION
400 metres
HARVEST PERIOD
First half of September
VINEYARD DENSITY
3,000 vines per hectare
TRAINING SYSTEM
Single Guyot with 8 buds per vine
YIELD IN WINE (litres/hectare)
6,500
VINIFICATION
Vinification off the skins. After a gentle pressing, the chilled must is gravity-settled, then ferments in steel at 18-20°C for about 20 days.
MATURATION
In stainless steel for some three months
GRAPE VARIETIES
100% falanghina
GROWING AREA
Foglianise and Ponte

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