Of Greek origins, Falanghina arrived in Italy through the landings of the Greeks on the coasts of the Gargano, spreading and establishing itself as far as Campania. It optimally expresses its potential in northern Puglia thanks to the soil and climatic conditions favorable to its nature. The wine produced by it is historically used in symposiums in combination with fish and white meats. It produces wines suitable for the whole meal. Vinification: Spontaneous fermentation with indigenous yeasts in stainless steel after a short maceration on the skins Maturation: Aging in steel on the fine lees for 4 months and subsequently in the bottle

Variety: Falanghina

 Soil: clayey

Training system: Counter-espalier Average

density: 4000 vines per hectare

Average yield: 100 quintals per hectare

Harvesting: Manual harvesting of the grapes

Average age of the vines: 40 years

Vineyard treatments: Sulfur and copper if necessary Alcohol content: 13%