Falanghina is grown according to traditional methods also popular in Germany and France during the Middle Ages, as in medieval riggiole stored in the library casanetese or crutch in the eleventh century of Lombard harvest in the church of Santa Sofia in Benevento.
Maceration cold pre. Soft pressing and temperature controlled fermentation. Partial malolactic fermentation. Aged in stainless steel for three months and then rest in the bottle.
Straw yellow with greenish hues. Aromas of ripe pear, floral notes of gelomino a background of broom. Full and juicy in its minerality on the palate, fresh, long persistence.
The label is the tiled floor designed by the ceramist century Giustiniani in the family farm. Bonea is a country of Montesarchio, under the Taburno, the bonea is a cru vineyards are 400 meters above sea level.
|Production area||Masseria Feoli, Montesarchio, Taburno|
|Ground type||Clay, calcium deposits and volcanic|
|Wineyard||100% falanghina, grapes 45 years old|
|Altimetry||984/1574 feet above s.l.|
|Harvest||Second week of October. Selection of plants|
|Annual production||20000 bottles|
K2_TuePMUTCE_PM35PMRTue_2017EPMR - DONNALAURA, awarded at MONDIAL DES VINS EXTREMES
Gold Medal for the Falanghina DONNALAURA 2016, the "Mondial des Vins Extrêmes", the most important world wine show dedicated to extreme wines. The competition selects the best wines produced in areas characterized by difficult, hard-to-grow viticulture in geographically unproblematic areas, without the use of chemicals, with very low yields.