Taburno Falanghina DOC


Vineyard characteristics

Bunches destined to the production of falanghina DOC Sannio come from vineyards where the optimal exposure and the hilly position of soils are decisive for a correct ripening.

grapes used

Falanghina 100%.

Thinning and Maturation

Vineyards destined to the production of Falanghina DOC Sannio are subject to green harvesting during veraison, in percentages ranging from 20% to 30% according to the characteristics of the vintage.

Vinification Technique

The grapes, harvested between the end of September and the beginning of October, undergo a soft pressing with inert gas protection in order to avoid uncontrolled oxidation. Then follows the technique of deburbage in stainless steel tanks at controlled temperature, the alcoholic fermentation takes place at controlled temperature between 15 and 18 C° and lasts between 2 - 3 weeks.


Refining is done entirely in stainless steel tanks, through the management of fine lees with regular batonnages. Preparation for bottling takes place at the end of winter of the year following the harvest. After 3-4 weeks of aging in bottle, the wine starts to fully express the fresh and fruity characteristics which are typical of young wines.


The wine expresses to the maximum its youth and its aromatic and gustatory freshness within the year after harvesting. Despite of this, Falanghina wine keeps well in time, acquiring with aging its own complexity and tertiary aromas.

Organoleptic characteristics

Yellow-green color, becoming straw yellow with the aging in bottle. Wine rich of varietal aromas, original, in which are found notes of exotic fruit, almond, floral with the aging in bottle. Excellent crispness of taste provided by a good level of acidity, good structure, persistent finish with remarkable aromatic return.

Gastronomic pairings

Falanghina Sannio DOC is a product which perfectly matches with first and second courses of Campania's cuisine in particular, light and aromatic. Moreover it goes very well with cheeses and young cold cuts. It can be matched to many fish dishes, in particular crustaceans, molluscs and raw seafood.

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Additional information


Elena Catalano