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Castelfranci · Campania, Italy
Colli di Castelfranci
A family estate in Castelfranci, in the hills of Irpinia, with its cellar dating from 2002. It focuses on the great native grapes of the area: Fiano, Greco, Falanghina and Aglianico.
5 wines in our portfolio
- White"Gines" Falanghina del SannioDOCG · 2024 · 750 ml
Grapes & tasting notes
Vitigno Falanghina 100% Zona di produzione Guardia Sanframondi (BN) Natura del terreno Alluvionale - argilloso (Sud-est, 400 m/slm) Età del vigneto 10 - 15 anni Sistema di allevamento Guyot Densità di impianto 3000 ceppi per ettaro Resa per ettaro 90 QL/HA Epoca di raccolta Terza decade settembre Tecnica di vinificazione Raccolta manuale in cassette, pigiatura soffice e fermentazione a temperatura controllata per circa 25 giorni. Affinamento sui lieviti per 2 mesi e un mese di affinamento in bottiglia
- White"Iris" Falanghina Irpinia93 WinesCriticDOC · 2024 · 750 ml
Awards
93 WinesCritic — WinesCritic.com, an international wine review site that rates wines on a 100-point scale.
Grapes & tasting notes
Falanghina 100% -– Winemaking Technique Grapes are hand-harvested in small15 kg crates, followed by a long pressing of the undestemmed bunches. The drained must, separated from the pressed must, ferments at low temperatures fora month; After fermentation, it is aged on the lees for 4months, during which time bâtonnage is carried out every 2 weeks in steel until the subsequent aging in bottle for one month.
- White"Pendino" Fiano di Avellino91 James SucklingDOCG · 2024 · 750 ml
Awards
91 James Suckling — Influential US critic and former Wine Spectator European bureau chief, rating on a 100-point scale. 90+ is outstanding, 95+ exceptional.
Grapes & tasting notes
100% Fiano Vineyard age: 15-20 years - Guyot training system - P Harvest period: First ten days of October - Vinification technique: The grapes are hand-picked into small 15-kg crates, followed by a lengthy pressing of the undestemmed bunches. The must ferments at low temperatures for a month; after fermentation, the wine is aged on the lees for four months, with bâtonnage (stirring) performed every two weeks in stainless steel until it is aged in the bottle for a month.
- White"Grotte" Greco di TufoDOCG · 2024 · 750 ml
Grapes & tasting notes
100% Greco grape variety - Vinification technique: The grapes are hand-picked into small 15-kg crates, followed by a lengthy pressing of the undestemmed bunches. The must ferments at low temperatures for a month; after fermentation, it is aged on the lees for 4 months, with bâtonnage performed every two weeks in stainless steel until the subsequent aging in bottle for a month.
- Red"Vadantico" Aglianico Irpinia91 James SucklingDOC · 2024 · 750 ml
Awards
91 James Suckling — Influential US critic and former Wine Spectator European bureau chief, rating on a 100-point scale. 90+ is outstanding, 95+ exceptional.
Grapes & tasting notes
Grape Variety: 100% Aglianico - Production Area: Torella dei Lombardi (AV) - Soil Type: Clayey-sandy (600 m above sea level) - Vineyard Age: 15-20 years - Training System: Guyot - Planting Density: 4,000 vines per hectare - Yield: 80 quintals - Harvest Time: Second ten days of October - Vinification Technique: Grapes are harvested and sortedby hand into small 15 kg crates. After destemming, the must macerates with the skins at a temperature between 26° and 28°C for 20 days. Once malolactic fermentation is complete, part of the wine is transferred to third-use barriques and the rest is aged in stainless steel for 18 months. The final 6- month…