Italian food

                                                  Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, Veneto

Falanghina


Curiosity The grape harvest takes place in September and is generally done by hand.
 
Tips Falanghina should be drunk preferably within the first year after the grape harvest and not more than 2 years.
 
Caratteristiche Region: Campania
Taste: Warm, a little acid balanced with sweeter tastes
Colour: Dark straw yellow
Fragrance: Vanilla and toasted nuts
Alcoholic strength: 11.5 – 12°
Associated food: Fish
Served at: 8/10°C.
 
 
Description The region of Campania includes perhaps the most well known places abroad such as Capri and the Bay of Naples as well as the Amalfi coast, Sorrento and many others. This entire coastal strip is perfect for the cultivation of grapes and hence the production of wines.

This wine is produced in an area called the Campi Flegrei situated north east of Naples and includes the islands of Procida and Ischia. There the soil is rich and lends itself for wine-growing as it is rich in tufo and volcanic ash. The region faces the sea where the Amalfi coastline falls sharply down from the cliffs.

Falanghina is the name of the grapes used for the wine and sometimes a little Greco and Biancolello. The wines row in soil at a height ranging from 200 to 600 meters above sea level. Its flavour is warm and slightly acid but this is balanced by a sweeter honey and almond taste.

Recipe: Risi e Bisi.