The centuries-old history of this white grape variety is now found in the ampelographic base of Sannio’s finest DO wines. The etymology of its name is thought to derive from the term “falanga,” a pole used to support vine stocks, representing the boundary line between Greek and Latin viticulture (Murolo). Its rediscovery and subsequent spread in the province of Benevento began in the 1970s in the area of Sant’Agata dei Goti. One of the best qualities of this grape is that, whatever the area where it is grown, the resulting wine retains its organoleptic characteristics intact. It is also a successful wine because it manages to express itself in a fine way, including through the sparkling and sweet passito versions.

Falanghina is the main grape variety of the Falanghina del Sannio DOC, including in the Taburno, Sant’Agata dei Goti, Solopaca and Guardiolo subzones, and in the tranquillo, late harvest, quality spumante and sweet passito types.

Has medium or small, wedge-shaped leaf; long or medium-sized, compact bunch, cylindrical or conical, with a short wing; berry medium, spheroid, regular; skin thick and consistent, yellowish-gray in color, with good presence of bloom. Vigor is good and productivity medium and steady; matures in the second half of September. Falanghina is adapted to different types of soils, including fertile ones, but quality is enhanced in hilly areas and prefers warm, dry climates. It benefits greatly from upright training forms, particularly Guyot. It is quite resistant to iodine and botrytis but rather susceptible to downy mildew especially on the leaves.

The sensory profile of the wine from Falanghina grapes, shows a straw-yellow color with golden highlights. The aroma is fine very intense and persistent, dominated by fruity notes of apple and exotic fruits, floral notes of broom, hawthorn. On the palate, it is a pleasant wine with fresh acidity, which goes well with pasta or rice dishes in white sauce or with fish, vegetable soups, white meats, fresh and not very matured pasta filata cheeses, the sparkling version on risottos and for the whole meal, the passito type, on leavened pastries with yellow cream and on yellow fruit tarts.