Fah-lahn-geeh-nah

Parents & Origin: Of Greek origin and may be the grape variety behind Falernian, the most famous wine of Roman antiquity
Grape: Italian variety of white-wine grapes, Vitis vinifera
Flavors: Lemon, Citrus Blossom, Peach, Honey, Almond
Notable Regions: Campania, Southern Italy. There is a little grown in Puglia and Abruzzo, but as yet no international production.
Sweetness: Dry
Body: Medium-Light
Tannins: None
Acidity: Medium
ABV: 11.5-13.5%

The History of Falanghina

The Falanghina grape is traced back to the Italian countryside in the 7th century B.C. The term Falanghina is derived from the Latin “falangae,” meaning the stake used to support grapevines. The grape was especially popular during the Roman era-definitely the peak of Falanghina’s success. 

As the Roman era declined, so did the use and praise of the wine. It became vastly unpopular because at the time it was regarded as dull, flat, and unperfumed in comparison to the up-and-coming acidic whites and bold reds. But the modern 20th century brought better vineyards and better winemaking techniques and have in turn transformed this once-shunned grape. 

Because of the brighter and more resourceful technology, a newfound beautiful fragrance and vibrant orange-peel inflection has been cultivated in Falanghina since the 20th century. The rebirth of Falanghina has ushered in a new appreciation for a full, fruity white wine.

Most Falanghina vines are cultivated on breezy, cool shoreline hills. This climate helps extend the ripening period for these grapes. Centuries ago, these winds blew volcanic ash over the Italian vineyards, creating incredibly mineral-rich soils for these vines to thrive in. These same soil conditions are also found in revived Falanghina vineyards today. 

Interesting Fact: In November 2014 Falanghina was approved as a recognized varietal by the Alcohol and Tobacco Tax and Trade Bureau for use in the United States.

Falanghina Food Pairings

The Best Falanghina Food Pairings

Seafood is Falanghina’s best friend. The medium acidity and dry sweetness complement seafood flavors like scallops, clams, shrimp, or shellfish perfectly. Tomatoes in general pair nicely with Falanghina, such as tomatoes baked with marjoram, parsley, and breadcrumbs. More Neapolitan style dishes, like spaghetti with fresh tomatoes, pesto sauce, garlic, and herbs make for a delicious entree to enjoy with this white. 

If you like cheese, this Falanghina also shines in its very versatile pairing options. Feta, Gouda, dry Jack, and Havarti are just a few cheeses that nicely complement the low tannins of this wine.

Food Pairings to Avoid with Falanghina

Try to avoid pairing Falanghina with red meats like beef. Too often, these meat entrees will conflict with the richness of wines, since the entree itself is already rich in fats and seasoning. Cutting the fattiness of certain dishes with wine is something to generally avoid. This also applies with cheeses, as certain types like goat cheese may be too rich and buttery to pair nicely with white wine. 

Falanghina Tasting Notes

A unique aspect about Falanghina aging is that modern technology and techniques have allowed winemakers to fine tune flavors. During aging, most Falanghina is aged in stainless steel vessels. This allows the fragrant aromatic flavors to be trapped and locked in, instead of coming into contact with tannins found in wood. Other winemakers have chosen to make a conscious effort to bottle Falanghina as a single varietal, so as to retain a pure flavor. 

Falanghina's Flavors

The Falanghina wines today are known for their fresh, aromatic qualities. Falanghina wines today are also much more subtle than their ancient relatives. When tasting, you’ll enjoy substantial body and richness from this varietal, as well as a soft, delicate blend of floral and honeyed flavors. 

Another thing you’ll notice about Falanghina is that there is a sense of balance across all qualities in every sip. The lemon, citrus, and peach flavors are elegantly countered by its acidity, giving a moderate consistency from start to finish.

Falanghina Serving Notes

Enjoy Falanghina slightly chilled, between 45-55 Fahrenheit. This temperature range tends to preserve the freshness and fruitiness of white wines the best. Sweetness tends to be accentuated if wines are served at warmer temperatures, so chilling helps preserve that flavor balance without eliminating the more vibrant aromas. 

Our Selection of Falanghina

• 2017 Feudo Ducale Falanghina I.G.P. - Falanghina is a precious Italian grape, native to Beneventano. Feudo Ducale Falaghina I.G.P. is a fruity white wine with a dry and harmonious feel that pairs well with lighter main courses like fish, pasta, white meat, and grilled vegetables.
• 2017 Cantina Di Solopaca Falanghina I.G.P. - Inspired by an ancient army fighting for a noble cause, 2017 Cantina Di Solopaca Falanghina I.G.P. is a fruity white wine with a dry and harmonious feel. Falanghina grapes are native to Benevento, Italy, and this beautiful example of their wine pairs well with lighter main courses.
• 2018 Cantina Di Solopaca Falanghina I.G.P. - Inspired by an ancient army fighting for a noble cause, 2018 Cantina Di Solopaca Falanghina I.G.P. is a fruity white wine with a dry and harmonious feel. Falanghina grapes are native to Benevento, Italy, and this beautiful example of their wine pairs well with lighter main courses.

Falanghina in a Nutshell

If you’re looking for a wine that embodies a delicate, fruity white wine, look no further than Falanghina. With a floral and tropical opening and a peachy palate, this wine tastes delicious while still maintaining its mineral qualities and refreshing acidity. All in all, this lovely straw-yellow wine makes for a pleasant drinking experience that begs you to enjoy just one more glass.