Falanghina Rocca dei Leoni Bianco IGP

Francesco Paolo Avallone founded Villa Matilde in the early 1960s. A lawyer by profession, his passionate interest in the classics led him to investigate a 3,000-year-old wine favored by ancient Roman poets and emperors: the “immortal Falerno.” His decade-long quest led to the development of prime clones of Aglianico, Piedirosso and Falanghina. Today, twenty original clones of the three varieties are trademarked by Villa Matilde, and Francesco Paolo’s son and daughter, Salvatore “Tani” and Maria Ida Avallone, continue their father’s legacy. Villa Matilde extends four properties, two within the Falerno del Massico DOC appellation (province of Caserta): and two in the Benevento and Avellino provinces. The Avallones have also reached an enviable goal: zero greenhouse gas emissions on all properties.

The Rocca dei Leoni estate extends 30 hectares (74 acres) is located in the heart of Benevento’s Sannio area between three valleys. The entire expanse of vineyards enjoys volcanic soil, rich in phosphorus and potassium, and features lush vegetation, with cherry, fir, chestnut and walnut trees. Aglianico and Falanghina grapes particularly benefit from excellent hillside exposures and considerably steep hillsides. The vines are also very old, which contributes to the wine’s excellent structure and aromatic profile.

This wine is made from pure Falanghina from very old vines located 400 meters (1,310 feet) above sea level with volcanic soil mixed with grey tuff, cinder and black pumice stone. A lovely, easy-drinking wine with intense fruity and floral aromas, nuanced tropical fruit and white peach. Crisp and refreshing, it is meant to enjoyed in its youth, ideally in the first two years.


Wine exported to

Australia, Canada

Grape Varieties:

100% Falanghina

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

20 days

Type of yeast:

Selected

Fermentation temperature:

10-12 °C (64.4-68 °F)

Maceration technique:

No skin maceration

Length of maceration:

Ferments in steel for about 20 days

Aging containers:

Stainless steel

Aging before bottling:

3 months

Closure:

Silicone

Organic:

No

Vineyard location:

Near Rocca dei Leoni property, Campania

Soil composition:

Volcanic, grey tuff, cinder and black pumice stone soil.

Vine training:

Guyot

Altitude:

400 meters (1,310 feet) above sea level

Vine density:

3,000 vines per hectare

Yield:

6.500 litres-hectare

Exposure:

Various

Years planted:

Early 1970s

Age of vines:

50 years

Time of harvest:

Early September

First vintage of this wine:

2000

Total yearly production (in bottles):

80,000

Tasting notes:

A lovely, easy-drinking wine with intense fruity and floral aromas, nuanced tropical fruit and white peach. Crisp and refreshing.

Serving temperature:

Best served at 10 °C (50 °F).

Food pairings:

Mozzarella di Bufala, seafood and chicken

Aging potential:

3 years

Alcohol:

Alcohol cont. 12,5% by volume; dry extract: 23,6 g/L; total acidity: 5.4 g/L; residual sugar: 5,5 g/L; pH: 3,32

Winemaker:

Riccardo Cotarella