CAMPANIA WINES - Cantine Astroni - Falanghina Campi Flegrei DOC

CAMPANIA WINES

FALANGHINA of Campi Flegrei
D.O.C. registered designation of origin

History and Etymology
It is said that the wine entered Italy through the port of Cumae, the ancient colony founded in 700 BC at the feet of the Phlegraean Fields. The Greeks had the habit of cultivating the wine letting it crawl along the round, but in Italy this type of cultivation caused mould on the grape and the colonists were forced to look for an alternative. So it was that the first winemakers understood that lifting the wine from the soil and growing it on wooden poles, phalangae in Latin, avoided problems of grey mould. From these supports, the Vinum Album Phalanginum was born, ancestor of our Falanghina.

Technical Information
Type Phlegraean Fields DOC Wine variety Falanghina 100% Zone of production Phlegraean Fields Terrain Clear – sandy Clear - lime	System of cultivation Guyot uni-bilatera Production per hectare 70 - 80 quintals Period of vintage first decade of October Harvest by hand
Vinification
Technique pre-fermentation cold maceration Fermentation steel Temperatureof fermentation 14°-18° C	Time two weeks Refinement i“sur lies” in steel for several months and bottle Alcoholic degree 12%
Sensory features
Straw yellow in colour with golden reflections and just a hint of green. Swirling the glass lightly, the high density of this wine is evident. The bouquet is sweet and delicate, there is a dominant note of mature fruit and honey. To the taste, there is a high fullness and softness accompanied by a good persistence, characterised by honeyed sensations and subtle spicy tones. It is to be drunk young in the first two years, because of its complete aromatic refinement that is slowly unveiled in the glass, should not be tasted too cold, but at around 12 - 14° C.
Gastronomic pairings
Goes extremely well with raw seafood, crustaceans such as steamed oysters, prawns and fillets of fresh fish. The accompaniment with vegetable risottos, especially that with wild asparagus and, in general, with all grilled vegetables should not be undervalued.