Falanghina del Sannio DOC 2023

 Falanghina grapes are harvested by hand, generally between late September and early October, when they have reached perfect ripeness. The grapes are pressed softly to extract the must without damaging the skins. The must is left to decant for a short period to remove impurities. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature (15-18°C) for approximately 2-3 weeks. This process transforms the sugars into alcohol and develops the wine's characteristic aromas. Falanghina del Taburno generally matures in stainless steel tanks, where it remains in contact with the fine lees (yeast residues) for a variable period. This practice, called ‘batonnage’, helps to give the wine more structure and complexity. The wine is then bottled and aged in the bottle for a few weeks before being marketed.