Falanghina IGP Terre degli Osci 2024 - Claudio Cipressi

Falanghina IGP Terre degli Osci - Claudio Cipressi

Nestled in the hills of San Felice del Molise, 500 meters above sea level, a Falanghina grows that authentically expresses the luminous and sincere character of its land. Trained using the spurred cordon system with a density of 3,000 vines per hectare and a modest yield of 7,000 kg of grapes, this pure Falanghina (14% ABV) embodies balance, intensity, and territorial identity. In the glass, it displays an elegant, bright greenish yellow. On the nose, it releases intense, fruity aromas, with hints of ripe fruit and juicy citrus that intertwine in a fresh and enveloping bouquet. On the palate, it is pleasantly fresh and savory, balanced, well-structured, and full-bodied, convivially inviting. It's the ideal wine to accompany seafood dishes, white meats, and medium-aged cheeses, but above all, it's an invitation to experience a moment: a shared table, a summer evening, the simple pleasure of a glass that smells of territory and passion.

Service

We taste it at a 6/8° temperature in tulip goblets. Daily wine but left a few years in the cellar will give great emotions.

Pairings

Ideal to accompany risottos, fish dishes, seafood, to try with a plate of semi-mature cheeses.

Cellar: Claudio Cipressi

The cellar of Claudio Cipressi is located in San Felice del Molise, in the province of Campobasso, 500 meters far from the molisano appennine hills. Family business, was founded in the 1930s by his grandfather Antonio. Claudius has to rediscover an autochthonous red berry in the area and is almost lost; The Tintillia, where today the company Cipressi cultivates almost 30% of the entire region. Along with the enthusiasm that distinguishes him, Claudio cultivates 16 hectares of vineyards reared with Tintillia, Montepulciano d'Abruzzo, Trebbiano d'Abruzzo and Falanghina, which give rise to 7 labels; 4 with only Tintillia including the top of the company, "Il Macchiarossa", a Tintilia and Montepulciano blend, a Montepulciano purity, and finally 2 wines produced with Falanghina and Trebbiano. During the grape harvest, Claudio makes a manic selection of the grapes, and in the cellar it only resorts to traditional vinification and to careful use of refinements in wooden barrels to cover the fruit of the wine. A hard and challenging job is what Claudio does for a constant improvement of his wines.