Falanghina, 2017

  La Sibilla

£85.00 for 12x75cl
10 cs, 1 btl
 
£111.78 for 12x75cl
3 btls
 

The product of Falanghina planted on sandy, ash and pomice-based volcanic soils. An unoaked Falanghina aged sur lie in steel tank. The nose tells you straightaway this is no normal Falanghina with aromas of flint, stone, smoke and basalt. These intensely mineral qualities are echoed on the palate with a complimenting white peach and nectarine note adding a fruit dimension. Savoury initially but the palate culminates in a fruity, voluptuous, alluring finish. Bursting with character.

Contains Sulphites.

About La Sibilla

La Sibilla is a family-owned project established in 1997 by the di Meos, fifth generation vine-growers who had previously been selling grapes and wine in bulk to merchants. Their 9.5 ha of vines are situated in the unique but barely -known DOC Campi Flegrei, a tiny 200 hectare terrain wedged between Napoli and its coast that comprises a total of 23 wine producers. Here the intensely volcanic soils make for Falanghina unlike any other – strongly mineral, salty and smoky – wines of unforgettable character and persistence. The di Meos, being a fifth generation family of growers, were blessed by their ancestors with the enviable gift of a wonderful spread of old vines, some of which were planted nearly 100 years ago. Here the vineyards face south west and are rooted in sandy, ashy pomice-based volcanic soils, distinct from the lava-originated soils of Etna or Vesuvius. No fuss wine-making is the order of the day. Their whites are simply fermented and aged sur lie in tank without any wood, resulting in the purest, most crystalline and mineral examples of Falanghina we can ever remember tasting.

Appellation: Campania

Campania, the shin of Italy’s boot, is very much a symbol of tradition, hearty countryside and classical wines. In fact, the quality potential here was always well known, but for many years the region produced middling wines, of a somewhat rustic character. The 1990s saw a revival in its fortunes however, as more conscientious producers took note of their local landscape, punctuated as it is by vertiginous hilly-mountains. Altitude would be the key in alleviating soaring summer temperatures and capturing beautiful aromatics. So it was then, that mediocre vineyards were pulled up and replanted at ever-higher levels. Plantings on volcanic, rocky soils increased and became some of the highest in all of Italy. Nowadays, red grapes at 400m are commonplace, and whites can be even higher; marrying warm daytime temperatures, cooling winds and day/night swings that keep acidities lively. The benchmark white varieties include Falanghina, Fiano and Greco di Tufo, while for the reds Aglianico is the star. Two key wine producing areas are Taurasi DOCG; the source of exceptional Aglianico, and Taburno – a diverse region producing many of Campania’s key varieties. Cantina del Taburno is a particularly reliable co-operative. We are also thrilled to work with Quintodecimo, the estate owned by Luigi Moio - a consultant and Italian winemaking expert from an historic Campanian family. Given the opportunity to go it alone in 2001, he hasn’t looked back, and the wines coming out of this estate are some of the most exciting we have tasted.

Grape Type: Falanghina

Falanghina, also referred to as Falanghina Greco, is used for white wines grown most notably in Campania. It is an ancient grape variety that has considerable character, it produces wines with lively acidity, distinctive floral notes and mineral flavours