Falanghina is the main variety in Sannio and overall Campania. In my view has no frills: clean, straight, just stainless steel and minimum intervention in cellar. The variety gives generous crop and requires soils with water availability. For this reasons we cultivate Falanghina in our lower plot of land with volcanic sandy and calcareous soils. Pairing is perfect with traditional fish dishes or just as aperitif. The name â€œPretaâ€ â€“ dialect name for stone â€“ evokes the soil characteristic of the vineyards where the grapes are cultivated.
The Story: Any story that starts with, â€œI was looking for a great producer of Sciascinosoâ€, has to end well, right? In this case it does. Alexia Perlingieri is the 3rd generation of her family to farm in Solopaca, a beautiful, but brutal and dry part of Benevento. Alexia has taken over the work that her mother took over from her grandfather and is now farming two parcels, totaling 13ha, organically. Alexia was an investment banker in Milan before she returned to winemaking. Her motherâ€™s last vintage was in 1987 so she had to start from scratch with new land, re-plant, build a modern cellar, and find an oenologist who shared her same view of wine. Alexia is regarded as one of the bright, young stars of Campania, which is easy to understand when you meet her and taste her wines.
Vineyard: In the town of Solopaca, from the vineyard site of Sheet 8, parcel 72, 74, and 136. The vineyard is 100 masl with a north/south exposure and the Falanghina is grown on the lower plots for water availability. Green harvested in July, grapes are then handpicked and hand sorted at the end September.
Vinification: Grapes were soft pressed, clarified and fermented in tank under temperature control using selected yeast with minimal cellar intervention.
Ageing: Aged in stainless steel for 8 months including 3 months of batonnage. Bottled wine is stored for at least 3 months in cellar prior to release.
Everything else you want to know about this wine: The name â€œPretaâ€ â€“ dialect name for stone â€“ evokes the soil characteristic of the vineyards where the grapes are cultivated. Pairing is perfect with traditional fish dishes or as an aperitif.