Vines
Falanghina
The history of this ancient white grape variety, takes place in the ampelographic base of the DO finest wines of Sannio. The etymology of its name is thought to derive from the word 'falanga' pole used to support vines, which represents the boundary between the Greek and Latin viticulture (Muro). It’s discovery and subsequent spread in the province of Benevento, begins in the nineties in the area of Sant'Agata dei Goti.
One of the best qualities of this grape is that, regardless of the zone where it is cultivated, the resulting wine has retained its organolepticfeatures. It is also a wine of success, because it is able to express its worthiness, even in its sparkling version and its raisin version. The Falanghina represents the main grape variety of the DOC Falanghina of Sannio, even in the subareas of Taburno, of Sant'Agata dei Goti, of Solopaca and of Guardiola, and in the types still, late harvest, sparkling and raisin wine.
Its leaf is medium or small, wedge-shaped; medium or long cluster of medium size, compact, cylindrical or conical, with short wing; berry medium, spheroid, smooth; thick and firm skin, yellowish-gray colour, with a good bloom attendance. The vigor is good and has an average and constant productivity; it ripens in the second half of September. The Falanghina adapts to different types of soil, including fertile, but the quality is enhanced in the hilly areas and prefers hot, dry climates. It takes advantage of considerably forms of vertical rearing behavior, in particular of the Guyot. It is quite resistant to iodine and sensitive to botrytis, but quite sensitive to late blight especially on the leaves.
The sensory profile of the wine of Falanghina grapes, presents a straw-yellow colour with golden reflections. The fragrance is very intense and persistent, dominated by fruity notes of apple and exotic fruits, floral notes of gorse, hawthorn. The taste is of a pleasant and fresh acidity wine, which is served with dishes of pasta or rice in white sauce or with fish, with vegetable soups, meats, fresh spun cheeses, not very mature. The sparkling wine version is served with risotto and is an all-round wine, the type of passito, is served with yeast dough sweets filled with yellow cream and with yellow fruit tarts.
One of the best qualities of this grape is that, regardless of the zone where it is cultivated, the resulting wine has retained its organolepticfeatures. It is also a wine of success, because it is able to express its worthiness, even in its sparkling version and its raisin version. The Falanghina represents the main grape variety of the DOC Falanghina of Sannio, even in the subareas of Taburno, of Sant'Agata dei Goti, of Solopaca and of Guardiola, and in the types still, late harvest, sparkling and raisin wine.
Its leaf is medium or small, wedge-shaped; medium or long cluster of medium size, compact, cylindrical or conical, with short wing; berry medium, spheroid, smooth; thick and firm skin, yellowish-gray colour, with a good bloom attendance. The vigor is good and has an average and constant productivity; it ripens in the second half of September. The Falanghina adapts to different types of soil, including fertile, but the quality is enhanced in the hilly areas and prefers hot, dry climates. It takes advantage of considerably forms of vertical rearing behavior, in particular of the Guyot. It is quite resistant to iodine and sensitive to botrytis, but quite sensitive to late blight especially on the leaves.
The sensory profile of the wine of Falanghina grapes, presents a straw-yellow colour with golden reflections. The fragrance is very intense and persistent, dominated by fruity notes of apple and exotic fruits, floral notes of gorse, hawthorn. The taste is of a pleasant and fresh acidity wine, which is served with dishes of pasta or rice in white sauce or with fish, with vegetable soups, meats, fresh spun cheeses, not very mature. The sparkling wine version is served with risotto and is an all-round wine, the type of passito, is served with yeast dough sweets filled with yellow cream and with yellow fruit tarts.
Aglianico
Aglianico is the most popular red grape variety in the Sannio Beneventano. It perfectly identifies the Samnite viticulture, having been cultivated for centuries in areas with a greater commitment to the province, where it is perfectly adapted to different environment hills. The age-old cultivation of the grape has selected the Aglianico biotype Amaro, that produces some of the most established and prestigious Samnite wines, first of all the Aglianico of Taburno D.O.C.G. in its red, pink (the first Rosè wine D.O.C.G. in Italy) and reserve type, produced in 13 Samnite municipalities. But beyond the area of Taburno, Aglianico is the main grape wine production of considerable worthiness, such as the Sannio D.O.C. and in the sub-areas of Sant'Agata dei Goti, Solopaca and Guardiolo.
Full-bodied grapevine, with discrete fecundity of its gems and of abounding production. It fits well to the espalier farming and to the different rootstocks. It may submit cases of bunch green millerandage, but has good resistance to Botrytis and less to powdery mildew. The levels of sugar and acidity of the grape harvest, which occurs between the first and third week of October are high enough.
The sensory profile of wines from Aglianico, has an intense and lively ruby red color, which tends to darken with age. The scent is subtle, complex with fruit notes of blackberry, plum, floral notes of violet, spicy notes of licorice, cloves and black pepper. The taste is dry, tannic and of good structure and persistence. It is an important wine, which is accompanied by structured foods, red meat and cheese, not spicy, but it is also a great sipping wine.
Full-bodied grapevine, with discrete fecundity of its gems and of abounding production. It fits well to the espalier farming and to the different rootstocks. It may submit cases of bunch green millerandage, but has good resistance to Botrytis and less to powdery mildew. The levels of sugar and acidity of the grape harvest, which occurs between the first and third week of October are high enough.
The sensory profile of wines from Aglianico, has an intense and lively ruby red color, which tends to darken with age. The scent is subtle, complex with fruit notes of blackberry, plum, floral notes of violet, spicy notes of licorice, cloves and black pepper. The taste is dry, tannic and of good structure and persistence. It is an important wine, which is accompanied by structured foods, red meat and cheese, not spicy, but it is also a great sipping wine.
Piedirosso
The Piedirosso is a red grape variety, exclusively produced in Campania, and is not grown outside the region. Its name comes from the morphological features of the grape, the red color of the stalks of the grapes that recalls the colour of the pigeon's leg. The vine has very ancient origins. According to the scholar Carlucci, it seems that the Piedirosso coincides with the black Palombina cited by Herrera - Sederini (XVI century), who considers it identical to that of Columbine in the "Naturalis Historia" of Pliny (first century).The concentration of polyphenols in wine made from Piedirosso grapes, is lower than the Aglianico one. The tannins are less aggressive than those found in the Aglianico, as well as the total acidity which is lower. In relation to these characteristics, the wine made from the Aglianico Piedirosso is more tannic, less structured, more smooth and balanced, and characterized by olfactory bouquet of red fruits.
The grapes vinified alone, gives rise to the homonymous type varietal wines under DO Sannio and in the subareas of Taburno, of Sant'Agata dei Goti, and of Solopaca and of Guardiolo. Grapes of not a high bud fertility and of not an excessive production, it is raised in expanded forms and high, with a good adaptation to the rearing back. Fairly good resistance to powdery mildew and Botrytis. Maturation occurs in the first or second week of October. The level of sugar juice is fairly high, while the acidity presents average values.
The sensory profile of wine grapes Piedirosso, has an intense ruby ??red colour with violet hues. The aroma is delicate with fruity notes of raspberry, cherry, floral notes of rose, geranium plant notes. The taste is dry, slightly tannic and with good intensity. It is a lovely wine with moderate alcoholic strength, which is accompanied by dishes of pasta or rice with tomato sauce or meat sauce, meat, vegetable soups, with vegetables, meats and cheeses that are not very mature.
The grapes vinified alone, gives rise to the homonymous type varietal wines under DO Sannio and in the subareas of Taburno, of Sant'Agata dei Goti, and of Solopaca and of Guardiolo. Grapes of not a high bud fertility and of not an excessive production, it is raised in expanded forms and high, with a good adaptation to the rearing back. Fairly good resistance to powdery mildew and Botrytis. Maturation occurs in the first or second week of October. The level of sugar juice is fairly high, while the acidity presents average values.
The sensory profile of wine grapes Piedirosso, has an intense ruby ??red colour with violet hues. The aroma is delicate with fruity notes of raspberry, cherry, floral notes of rose, geranium plant notes. The taste is dry, slightly tannic and with good intensity. It is a lovely wine with moderate alcoholic strength, which is accompanied by dishes of pasta or rice with tomato sauce or meat sauce, meat, vegetable soups, with vegetables, meats and cheeses that are not very mature.
Coda di Volpe
The first mention is the Coda di Volpe (fox’s tail) which dates back to the second half of the nineteenth century, when Froio includes it among the varieties cultivated in Campania. The Coda di Volpe is a white grape variety, typically Campanian, released only in the regional context. It is found mainly in the province of Benevento, and is cultivated in all the provinces of Campania, recommended amongst other varieties.
The Coda di Volpe takes its name from the typical shape of the grape, which resembles the tail of a fox. As a grape with vinification in purity, it arises to the homonym monovine variety amongst the DO Samnium wines and in the subareas of Taburno, Sant’Agata dei Goti, Solopaca and Guardiolo. Not a very vigorous vine, it adapts to short pruning and to the espalier training system, it has a low fertility of the gems and not a very consistent production. It presents a good compactness of the grape and it is sensitive to the weather condition during flowering. It has a good resistance to Botrytis, less to downy mildew. It adapts to several ways of grafting. The ripening period is on average in the first half of October. The level of sugar at the grape harvest is quite high, while the total acidity is quite low.
The sensory profile of wine grapes Coda di Volpe, has a pale yellow color with golden reflections. The smell is pleasant, dominated by fruity notes of pear, floral aromas of yellow flowers and minerals. The taste is sapid and quite.
source sanniodop.it
The Coda di Volpe takes its name from the typical shape of the grape, which resembles the tail of a fox. As a grape with vinification in purity, it arises to the homonym monovine variety amongst the DO Samnium wines and in the subareas of Taburno, Sant’Agata dei Goti, Solopaca and Guardiolo. Not a very vigorous vine, it adapts to short pruning and to the espalier training system, it has a low fertility of the gems and not a very consistent production. It presents a good compactness of the grape and it is sensitive to the weather condition during flowering. It has a good resistance to Botrytis, less to downy mildew. It adapts to several ways of grafting. The ripening period is on average in the first half of October. The level of sugar at the grape harvest is quite high, while the total acidity is quite low.
The sensory profile of wine grapes Coda di Volpe, has a pale yellow color with golden reflections. The smell is pleasant, dominated by fruity notes of pear, floral aromas of yellow flowers and minerals. The taste is sapid and quite.
source sanniodop.it