Falanghina is an ancient Campanian grape that is conjectured to have been the base for Falernum, the most famous wine of Roman antiquity. While Falernum was an oxidatively aged white that would be released after ten or more years of aging and after it had achieved a deep amber color, today’s Falanghina benefits from modern winemaking technology that captures the essence of the fresh grapes and their pale yellow color. The mix of clay, limestone and volcanic soils stemming from nearby Mount Vesuvius give a unique flavor to the mountainous Sannio region NE of Naples, which is surely a large part of why all three native whites from Campania: Falanghina, Fiano and Greco, are very high on our list of favorite white grapes. Siblings Eleanora and Giovanni Morone are the fourth generation to make wine and now run the certified organic and practicing regenerative and carbon negative estate. Pasquale, the fifth generation, is doing the winemaking. The grapes are hand harvested in the early morning, crushed and macerated for 12-24 hours in temperature controlled stainless steel where the native fermentation takes place protected from any oxygen. The wine also ages for 8 months in stainless steel before resting for 3 months in bottle. Classic flavors of white flowers, fresh yellow apples and almond paste with an almond skin bitterness on the finish. Would be fantastic with a cheese plate or mild fish.