2008 Terredora Di Paola Falanghina, Campania, Italy  

This ample Italian white recently received 90 points from the Wine Advocate, always a fan of the underdog we couldn't help but love this Falanghina. Rich and exotic with floral and apricot notes similar to Viognier, yet crisp and focused in the finish reminiscent of great Pinot Grigio, this Southern Italian varietal has an off the charts quality to value ratio. An ancient grape varietal that has supposedly been cultivated east of Naples for over 2000 years, Falanghina is just beginning to make waves in the US market, this supple yet zesty white will be wonderful with everything from lighter fish dishes, vegetables, rich sauces, pork, and poultry.

Tasting Notes:
Pale yellow color. 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. A wine for the whole meal equally at home with hors d'oeuvres, soups, fish dishes, cold dishes, buffalo mozzarella and fresh cheeses.

Wine Advocate 90 points:
The estate's 2008 Falanghina is ample and generous in its layers of perfumed fruit. Notes of smoke, minerals and apricots linger on the long, intense finish. This impeccably balanced wine is a steal for the money. Anticipated maturity: 2009-2012.

Here is a note on this delicious yet peculiar grape variety:
Thought to be a key component in Falernum, treasured wine of the Roman Empire, the Falanghina grape is one of Italy's oldest. It is pronounced "Fah-Lahn-Gee'-Nah." Falanghina is an ancient species of grape that was already familiar to the Samnites and Romans who prized it and also called it Falernina, due to its diffusion throughout the "Falernus Ager." It was probably Roman merchants who brought this grape from Greece to Italy, spreading its cultivation throughout the centre and South. It owes its Latin name to the word "phalange," namely "tied to the pole," describing the ancient system of cultivation used to make the vines grow. Firm reports on the vine are more recent and date back to 1825, when Falanghina was mentioned in a treaty as being one of the best Samnite-origin grape species. Later on, in the thirties, a group of oenologists were to crown Falanghina as one of the best Italian grape species, to the extent that they recommended its diffusion in order to improve production in the South's main wine producing areas. Today, Falanghina is experiencing a moment of renewed success thanks to a policy of rediscovery and enhancement of historical and regional grape species.

About the Terredora Di Paolo winery:
Terredora Di Paolo is a continuation of the ancient story of Campania, its people and their passion for their land and their winemaking. "For us the land is central to our family. It represents our soul and the driving force behind the winery, which is why, year after year, we consider the harvest our greatest treasure." Terredora Di Paolo has been on the forefront of the wine renaissance in Campania since 1978. This is a region that was famous for producing the best wines of the Roman Empire and Terredora Di Paolo is committed to re-establishing it to its former glory. They have been instrumental in reintroducing ancient grape varieties, promoting modern innovation and training the men and women who will be responsible for carrying their vision into the future. Today, with more than 120 hectares of vineyard land, Terredora Di Paolo is Campania's largest wine producer and vineyard owner, with a worldwide reputation for the quality of its wines. Their commitment to excellence was proven in 1994 when they decided to vinify their own grapes. This decision was prompted by their belief that great wine comes from the balance of natural resources: terrain, varieties used, climate and man's ability to work with nature.

Wine: Falanghina
Region: Campania
Oenologist: Lucio Mastroberardino
Grapes: 100% Falanghina
Vineyards location: Monterniletto
Extension: 16 hectares
Orientation: South-Southeast
Altitude: 1350 ft
Vine training: Guyot
Soil: Clay Calcareous
Total production cases: 6,700
Vinification: 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.
Ageing: 6 months in bottle before release