CAMPI FLEGREI DOC - FALANGHINA - CAMPANIA
On the volcanic hills of the Campi Flegrei, overlooking the sea at Bacoli, the Di Meo family has been tending vines for five generations. This Falanghina comes from ungrafted vines growing on their own roots: the sandy volcanic soils, rich in ash and lapilli, have never been attacked by phylloxera. It is La Sibilla's classic white, fresh, saline and Mediterranean, made for the table and for the sea.
Grape variety
100% Falanghina dei Campi Flegrei, from ungrafted vines.
Vineyards of origin
Family vineyards in Bacoli, Campi Flegrei (Naples), at about 30 meters above sea level, with south-west exposure.
Soil: Sandy, of volcanic origin, rich in ash and lapilli.
Training system: Double Guyot.
Season in the field: Manual harvest.
Vinification
Fermentation in stainless steel.
Aging: Three months in stainless steel, followed by three months in bottle.
Tasting notes
Straw yellow color. On the nose, citrus and yellow-fleshed fruit, Mediterranean scrub and wild mint, with a hint of beeswax. On the palate, fresh and saline, with the mineral, slightly sulphurous touch of the volcanic soil.
Pairings
Fish dishes, white meats and vegetable flans.
Alcohol content and serving temperature
Alcohol content: 12% Vol.
Serving Temperature: 10 - 12°C.
End
CAMPI FLEGREI DOC - FALANGHINA - CAMPANIA
On the volcanic hills of the Campi Flegrei, overlooking the sea at Bacoli, the Di Meo family has been tending vines for five generations. This Falanghina comes from ungrafted vines growing on their own roots: the sandy volcanic soils, rich in ash and lapilli, have never been attacked by phylloxera. It is La Sibilla's classic white, fresh, saline and Mediterranean, made for the table and for the sea.
Grape variety
100% Falanghina dei Campi Flegrei, from ungrafted vines.
Vineyards of origin
Family vineyards in Bacoli, Campi Flegrei (Naples), at about 30 meters above sea level, with south-west exposure.
Soil: Sandy, of volcanic origin, rich in ash and lapilli.
Training system: Double Guyot.
Season in the field: Manual harvest.
Vinification
Fermentation in stainless steel.
Aging: Three months in stainless steel, followed by three months in bottle.
Tasting notes
Straw yellow color. On the nose, citrus and yellow-fleshed fruit, Mediterranean scrub and wild mint, with a hint of beeswax. On the palate, fresh and saline, with the mineral, slightly sulphurous touch of the volcanic soil.
Pairings
Fish dishes, white meats and vegetable flans.
Alcohol content and serving temperature
Alcohol content: 12% Vol.
Serving Temperature: 10 - 12°C.
End
