Falerno del Massico Bianco DOP
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 principal Villa Matilde locations (San Castrese and Parco Nuovo) extend 110 hectares (272 acres), with 70 hectares (173 acres) under vine, and are exceptionally fortunate, boasting volcanic, mineral-rich hills facing the Mediterranean sun and the sea, sheltered on three sides by the Massico mountain range. Its vicinity to the sea combined with this mountainous ring means ideal ventilation, cool nights and warm days, and maximum sun exposure, right up to late October. The soil is mixed, with areas rich in potassium and phosphorus, volcanic soils with abundant, characteristic microelements, and tuff.
Made from 100% Falanghina (the ancient Romans’ Vinum Album Phalangium) from the Falerna clone. Very old vines, grown at a lower altitude, with volcanic soil, rich in phosphorus and potassium. Harvest takes place in early fall and the grapes are cryo-macerated for maximum aromatic extraction and structure, then soft-pressed and fermented at a controlled temperature for about twenty days. The wine ages in stainless steel for three months. Elegant with lovely fruity aromas of pear and yellow flowers, complemented by delicate nuances of sage, custard and vanilla that grow more intense over time, evolving towards honey. It can be cellared for four to five years.
Wine exported to
Length of alcoholic fermentation:
Type of yeast:
10-12 °C (50-53.6 °F)
Cryomaceration followed by gentle pressing
Length of maceration:
Ferments in steel for about 20 days
Aging before bottling:
San Castrese, Sessa Aurunca, Campania
Volcanic soil with good levels of potassium and phosphorus
140 meters (460 feet) above sea level
4,500-4,800 vines per hectare
6,500 litres per hectare
Age of vines:
26-52 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Straw yellow in color, with great depth and elegance. Notes of ripe fruit like pineapple, banana, yellow peach, Bartlett pears, roses and yellow flowers, with delicate hints of sage, custard and vanilla that grow more intense over time, evolving into a honey flavor. On the palate, this wine is rich, complex, and well balanced, with a silky texture, remarkable persistence, finesse and personality.
Best served at 10-12 °C (50-53.6 °F).
Oysters, lobster and seafood-based pizza dishes.