General Description: Falanghina is a white grape variety indigenous to the Campania region of southern Italy, known for its historical presence and contribution to the area’s viticultural heritage. This grape is central to several of the region’s DOC wines, including Falanghina del Sannio, and is celebrated for producing aromatic, crisp, and refreshing wines. Falanghina wines are appreciated for their bright acidity, floral and citrus aromas, and a distinct minerality, often attributed to the volcanic soils of the region. This variety typically yields wines that are best enjoyed young, showcasing their vibrant fruit and floral characteristics.
Primary Flavours:
- Citrus fruits (lemon, orange zest)
- Peach
- Pear
- Apple
- Floral notes
- Mineral undertones
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium body
- Tannins: N/A (as it is a white wine)
- Acidity: High
- ABV range: Typically between 12% to 13.5%
Handling: Falanghina wines are best served chilled, at about 8°C to 10°C, to enhance their aromatic profile and refreshing qualities. They are designed to be consumed relatively young, within a few years of their vintage, to capture the essence of their fresh and fruity character. While some higher-end examples may benefit from short-term ageing, the majority of Falanghina wines are celebrated for their immediate appeal and zest.
Food Pairing Suggestions: The acidity and vibrancy of Falanghina make it an excellent match for seafood, especially shellfish, grilled fish, and sushi. Its floral and citrus notes complement dishes with fresh herbs, light salads, and simple pasta dishes with olive oil or light sauces. The wine’s crispness also pairs well with fresh cheeses and antipasti, making it a versatile choice for a range of culinary occasions, including Mediterranean and Asian cuisines that emphasize fresh ingredients and vibrant flavours.