Falanghina DOP 2020 Di Majo Norante


immediately available

If you buy before 13:00 of tomorrow you will receive your wine by tuesday 12 of December in Gran Canaria and thursday 14 of December in the other islands
-5% with HOLA5
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Vintage: 2020
Denomination: D.O.P.
Vine variety: Falanghina
Format: 0.75 lt
Alcohol: 13.5%
Sulfites: Contain sulfites
Type: Falanghina
Service temperature: 8° - 10°
View Amarillo pajizo dorado con reflejos verdosos.
Svg Vector Icons : http://www.onlinewebfonts.com/icon Smell En nariz es fresco y persistente. Tiene notas de fruta madura que recuerdan al albaricoque y al melocotón, y ligeros matices cítricos.
Taste amplio y ligeramente ácido. El retrogusto es almendrado, En boca es suave, propio de la uva.
Pairing A wine for the whole meal, it goes well with shellfish, lean appetizers, first courses and in particular fish cuisine. Good with tuna pasta.;

Ancient vine much appreciated by the Samnites, who considered it among the best of their wine tradition. From Lucera to Campomarino, Falanghina is now more and more firmly guarding the Adriatic, driven by the success and thirst of consumers who want it all at once. We understand why: despite being an indigenous grape variety, it always shows great versatility in adapting to the soil and pairing it at the table, freshness always supports every version and any interpretation. Like this one by Alessio Di Majo Norante who, however, plays almost at home with this vine because Riccardo Cotarella has been struggling with this white grape variety for at least ten years. Beautiful and very intense aromas of flowers and fruit, in the mouth it has body, unlike most of the Trebbiano from Abruzzo it also has good structure, great freshness and good aftertaste which fully confirms all the olfactory promises. The ability to interpret the soul of the grape well taking into account the soil, working on freshness without worrying too much about angularity with the clear intention of leaving the wine to balance itself over time is very good.

Processing method

Maceration in contact with the skins for 24-36 hours. Fermentation in steel tanks at 16-18 C. Complete malolactic fermentation

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