The Falanghina grape is grown throughout the Campania region, however in the Cilento region, its presence is rather limited. San Salvatore Falanghina is produced in the commune of Stio, Salerno at an altitude of 137m above sea level where the soil is a mixture of clay and limestone.
Picked by hand, soft pressed, cryo-macerated for 6 hours at 4 Celsius and fermented in stainless steel tanks for about 8 months at low temperature on its lees, before being bottled.
The wine’s appearance is straw yellow with green tinges. On the nose, green apple and pears, with a long savoury salty finish.
Grape Variety: 100% Falanghina
Food Match: Flavoured fish or poultry