Questo vino
Vineyard and terroir
The fruit comes from the Presta, Pozzillo and Cesco di Nece vineyards, at 250 m above sea level. The soils contain limestone and volcanic clay, and yields are limited to 70 quintals per hectare.
Vinification
The grapes are harvested by hand and fermented for two weeks at a controlled temperature of about 15 °C.
Ageing
The wine matures in steel tanks with regular bâtonnage.
Tasting profile
A refreshing white wine.
Label / history
In the 1970s, Leonardo Mustilli pioneered the revival of Falanghina as a single-variety wine. Mustilli remains the only Falanghina producer in Sant'Agata dei Goti. In 2004, Leonardo Mustilli published Falanghina with journalist Luciano Pignataro and ampelographer Antonella Monaco, exploring the variety’s origins and the wine’s history and success.
