HISTORICAL NOTES
In ancient Greek culture, “thymos” represented the principle of vitality and was the place of strong passions residing in the chest. Homer used it to denote emotions, desire, or the internal impulse in a person, which was expressed and belonged to thought and feeling. Our Falanghina reminds us of this with its delicate aromas and, at the same time, its strong acidity and structure.

GRAPE VARIETY AND PRODUCTION AREA
100% Falanghina.
The grapes are sourced from the vineyards of Itri, at an altitude of approximately 300 meters above sea level, on clayey-calcareous soil with a robust structure. Here, the sea breeze from the seas of Sperlonga and Gaeta promotes its growth.

VINEYARD CULTIVATION AND WINEMAKING
We employ the Guyot training system, with a planting density of 4000 vines per hectare, resulting in an approximate yield of 70 quintals per hectare. Winemaking involves a brief maceration of the grape skins in a press and gentle pressing. Fermentation occurs in stainless steel tanks at controlled temperatures. Aging in steel on fine lees precedes bottling.

HARVEST TIME late-September.

ORGANOLEPTIC CHARACTERISTICS
In a straw yellow color with golden reflections; the nose is fresh and mineral, featuring notes of hay, elderflower, and yellow flowers. The palate delivers a full and decisive taste, exhibiting savory qualities, pronounced minerality, and lasting persistence.

GASTRONOMIC PAIRINGS
It pairs excellently with seafood, white meats, and buffalo milk cheeses with a stringy texture.

SERVICE TEMPERATURE 12°C