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Grape Variety: 100 % Falanghina
Production area: Our own vineyards in Montemiletto
Wine-making techniques: Grapes are harvested in the second two weeks of October. The must is settled and then fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel but sees no oak.
Tasting notes: Pale yellow colour. Offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.
Food pairings: A wine for the whole meal equally at home with hors d'oeuvres, soups, fish dishes, cold dishes, buffalo mozzarella and fresh cheeses. Serve at 10°C.
The grape growing region of Campania is in southwest Italy, centered to the east of its capital, Naples. Everyone is familiar with Naples: who doesn't like pizza, after all? But most folks know little about the wines from Campania. In ancient times, it was one of the most renowned grape growing regions, due to its rich volcanic hillside soils and close proximity to the cooling Bay of Naples. Terradora di Paolo winery in Campania, one of the high quality producers in the region, is an offshoot of Mastroberardino winery. Quite a few years back, the Mastroberardino brothers split up their holdings, with one retaining the Mastroberardino label and the other, Lucio Mastroberardino, starting a new winery, Terredora di Paolo. In fact, the latter is the largest wine producer and vineyard owner in Campania.
The wines of Terredora di Paolo are all quite fascinating, and in the best Italian tradition, they beg for food pairings. If you're stuck in a Chardonnay or Sauvignon Blanc rut, the Terredora di Paolo wines, all made from indigenous and native grapes of Campania, may give you a new tasting insight. Perhaps their most interesting white wine is Falanghina. Falan-what you say? Why Falagahina is a grape variety, native to Campania, where it's been grown for thousands of years. There is nothing quite like it planted anywhere else in the world. The Terredora di Paolo 2008 version is 100% Falanghina; it has aromas of stone fruit, pear and a little banana. Flavors that come to the fore are apple, pear, pineapple and mineral, all wrapped up in a clean and crisp finish. Clams, mussels, shrimp and any firm white fish come to mind as great food match-ups. Or it's delightful to sip on its own.
Production area: Our own vineyards in Montemiletto
Wine-making techniques: Grapes are harvested in the second two weeks of October. The must is settled and then fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel but sees no oak.
Tasting notes: Pale yellow colour. Offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.
Food pairings: A wine for the whole meal equally at home with hors d'oeuvres, soups, fish dishes, cold dishes, buffalo mozzarella and fresh cheeses. Serve at 10°C.
The grape growing region of Campania is in southwest Italy, centered to the east of its capital, Naples. Everyone is familiar with Naples: who doesn't like pizza, after all? But most folks know little about the wines from Campania. In ancient times, it was one of the most renowned grape growing regions, due to its rich volcanic hillside soils and close proximity to the cooling Bay of Naples. Terradora di Paolo winery in Campania, one of the high quality producers in the region, is an offshoot of Mastroberardino winery. Quite a few years back, the Mastroberardino brothers split up their holdings, with one retaining the Mastroberardino label and the other, Lucio Mastroberardino, starting a new winery, Terredora di Paolo. In fact, the latter is the largest wine producer and vineyard owner in Campania.
The wines of Terredora di Paolo are all quite fascinating, and in the best Italian tradition, they beg for food pairings. If you're stuck in a Chardonnay or Sauvignon Blanc rut, the Terredora di Paolo wines, all made from indigenous and native grapes of Campania, may give you a new tasting insight. Perhaps their most interesting white wine is Falanghina. Falan-what you say? Why Falagahina is a grape variety, native to Campania, where it's been grown for thousands of years. There is nothing quite like it planted anywhere else in the world. The Terredora di Paolo 2008 version is 100% Falanghina; it has aromas of stone fruit, pear and a little banana. Flavors that come to the fore are apple, pear, pineapple and mineral, all wrapped up in a clean and crisp finish. Clams, mussels, shrimp and any firm white fish come to mind as great food match-ups. Or it's delightful to sip on its own.