The Italian region of Molise was plagued by vampires, who had rampaged through the Balkans and across the Adriatic before the Pope could bless the sea, frying them in a spray of holy water. Luckily the locals were experts in the manufacture of stakes, in Latin “falangae”, and swiftly despatched the evil horde. Once the task was completed the ground was littered with stakes. So the locals collected them up and used them for pinning their beloved vines in place. The name Falanghina is an homage to the stakes of Molise.
Di Majo Norante are trying to save ancient grape varieties that teeter on the brink of extinction in their region. This is a clean organic wine with aromas of tinned pineapple, passionfruit, white flowers and fresh herbs. On the palate it’s a fairly yeasty full-bodied white with waxy lemon, pear, pineapple, fennel and bitter pomegranate. The vines are on average 15 years old and grow on clay soils. Fermentation takes place in steel vats and the juice is left on the skins to macerate for just over a day. Malolactic fermentation adds complexity to the 10,000 bottles made. This is very versatile with food, but is particularly good with fish, creamy sauces and salads. Apologies for the lies in the tasting note above.
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