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WHITE WINES
There are 8 white wines
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FALANGHINA
INDICAZIONE GEOGRAFICA TIPICA
The “Azienda Vinicola Struzziero” makes this wine using 90% Falanghina grapes and 10% Coda di Volpe grapes. The characteristics are exalted by tradition and technique thus creating a pleasant wine with a good bouquet. The wine has a pale yellow color, a clear, pleasant and distinctive perfume, and a delicate, dry and harmonious taste. It is suitable for accompanying the whole meal although it is best suited to fish dishes.
HISTORICAL ORIGIN: Greek.
LOCATION OF VINEYARDS: Bonea – Montesarchio.
VARIETY: 90% Falanghina – 10% Coda di Volpe
VINIFICATION: crushing-stemming-soft pressing. Controlled fermentation. Malo-lactic fermentation. Bottled in the month of March following the harvest. Amicrobic filtration. Good resistance to aging.
ALCOHOLIC STRENGTH: 11% vol.
ORGANOLEPTIC FEATURES: bright, intense pale yellow color. Intense, elegant, distinctive, persistent and fruity bouquet. Characteristic, unmistakable persistent taste with a slightly acidulous and floral aftertaste.
SERVING TEMPERATURE: 10-12°C.
GASTRONOMICAL ACCOMPANIMENTS: fish – seafood.
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FIANO DI AVELLINO
DENOMINAZIONE DI ORIGINE CONTROLLATA
The “Azienda Vinicola Struzziero” produces this excellent white wine using purely (i.e. 100%) grapes from the Fiano vine. The introduction of this varietal dates back to the distant past. According to writers like Columella and Pliny, its name derives from Apianis, a term which originates from the word Apis (bee), and refers to the ease with which bees attack the clusters, attracted by the sweetness of the berries. The grapes come from specialized vineyards where the hilly position, exposure of the soil and ideal amount of sunshine ensure that this perfectly suited land of volcanic origin produces raw materials of the highest level. The controlled vinification exalts the wine’s particular characteristics guaranteeing its place among the elite of Italian wines.
HISTORICAL ORIGIN: Greek – Apiano.
LOCATION OF VINEYARDS: Municipality of Lapio.
VARIETY: 100% Fiano.
VINIFICATION: crushing-stemming – soft pressing. Controlled fermentation. Bottled in the month of March following the harvest. Resistance to aging: at least 10 years.
ALCOHOLIC STRENGTH: 12.5% vol.
ORGANOLEPTIC FEATURES: bright, intense pale yellow color. Intense, elegant, characteristic, ethereal, persistent bouquet with hints of hazelnut. Distinctive, unmistakable taste which is silky and persistent with a full and aromatic aftertaste.
SERVING TEMPERATURE: 10/11°C.
GASTRONOMICAL ACCOMPANIMENTS: first courses or fish dishes.
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CODA DI VOLPE
INDICAZIONE GEOGRAFICA TIPICA
The “Azienda Vinicola Struzziero” makes this wine using 100% Coda di Volpe grapes, produced in the municipality of Venticano. The characteristics are exalted by tradition and technique thus creating an agreeable wine with a good bouquet. The wine has a pale yellow color, a clear, pleasant and characteristic scent, and a delicate, dry and harmonious taste. It is suitable for accompanying the whole meal although it is best suited to fish dishes.
HISTORICAL ORIGIN: Greek.
LOCATION OF VINEYARDS: Municipalities of Venticano, Pietradefusi and Torre Le Nocelle.
VARIETY: 100% Coda di Volpe.
VINIFICATION: crushing-stemming-soft pressing. Controlled fermentation. Malo-lactic fermentation. Bottled in the month of March following the harvest. Amicrobic filtration. Good resistance to aging.
ALCOHOLIC STRENGTH: 11.5 – 12.5% vol.
ORGANOLEPTIC FEATURES: bright, intense pale yellow color. Intense, elegant, distinctive, persistent and fruity bouquet. Characteristic, unmistakable persistent taste with a slightly acidulous and floral aftertaste.
SERVING TEMPERATURE: around 10-12°C.
GASTRONOMICAL ACCOMPANIMENTS: fish – seafood.
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GRECO DI TUFO
DENOMINAZIONE DI ORIGINE CONTROLLATA
The origins of this noble varietal date back to the distant past. It was introduced to Southern Italy by the ancient Latin Georgics, who sung its praises as a “soul mate” because of the cluster’s distinctive shape. The production area, which used to comprise a vast part of the Campania region, including the slopes of Vesuvius, has been gradually narrowed down over the years and today covers just a few municipalities of the Irpina hinterland. This is due to the fact that, as with all varietals of great prestige, the clusters are small and the yield is low.
HISTORICAL ORIGIN: Greek.
LOCATION OF VINEYARDS: Campania region – Irpinia.
VARIETY: 100% Greco di Tufo.
VINIFICATION: fermentation without skins at controlled temperatures.
ALCOHOLIC STRENGTH: 11.5% vol.
ORGANOLEPTIC FEATURES: pale yellow color; intense, fruity, almond bouquet; dry, harmonious and persistent taste.
SERVING TEMPERATURE: 8/10°C.
GASTRONOMICAL ACCOMPANIMENTS: hors d’oeuvres and first courses with fish.
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GRECO DI TUFO VIGNA DELLE BRECCE
DENOMINAZIONE DI ORIGINE CONTROLLATA
This particular cru with its distinct characteristics, is produced in the heart of the production area, in the locality of S. Paolo (Tufo). The vineyard is situated on crushed stone soil, rich in calcium carbonate and clay, in a hilly area with an ideal altitude. “Vignadellebrecce” is obtained by means of a traditional, controlled vinification process in order to ensure that its organoleptic features remain unaltered in time.
HISTORICAL ORIGIN: Greek.
LOCATION OF VINEYARDS: Campania region – Irpinia.
VARIETY: 100% Greco di Tufo.
VINIFICATION: fermentation without skins at controlled temperatures.
ALCOHOLIC STRENGTH: 12% vol.
ORGANOLEPTIC FEATURES: bright pale yellow color; characteristic fruity bouquet with hints of almond blossom. The taste is dry, intense and harmonious with a slightly acidulous aftertaste.
SERVING TEMPERATURE: 8/10°C.
GASTRONOMICAL ACCOMPANIMENTS: hors d’oeuvres and first courses with fish.
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GRECO DI TUFO VILLAGIULIA
DENOMINAZIONE DI ORIGINE CONTROLLATA
This estate rises on a satellite hill of S. Paolina. The name “Villagiulia” has distant origins; ancient documents and restorative excavations suggest that it dates back to the times of Roman domination according to testimony left by Pliny. The favorable exposure of the vineyards located in highly suitable soil means that the “Villagiulia” estate can be considered to be one of the area’s best elements.
HISTORICAL ORIGIN: Greek.
LOCATION OF VINEYARDS: Campania region – Irpinia.
VARIETY: 100% Greco di Tufo.
VINIFICATION: fermentation without skins at controlled temperatures.
ALCOHOLIC STRENGTH: 12% vol.
ORGANOLEPTIC FEATURES: bright pale yellow color; abundant, well-marked bouquet with fruity peach and rose characteristics. The taste is dry but lively and harmonious, with an elegant, persistent fruity background.
SERVING TEMPERATURE: 8/10°C.
GASTRONOMICAL ACCOMPANIMENTS: shellfish or sauces, grilled fish.
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FIANO DI AVELLINO "VIGNAPEZZE"
DENOMINAZIONE DI ORIGINE CONTROLLATA
The Fiano di Avellino “vignapezze” wine is obtained from varietally pure “APIANE” grapes produced by the estate which bears the same name located in the heart of the production area, in the municipality of Lapio. Upon bottling the wine presents the following unmistakable characteristics: pale yellow color.
HISTORICAL ORIGIN: Greek – Apiano.
LOCATION OF VINEYARDS: Municipality of Lapio, locality of pezze.
VARIETY: 100% Fiano.
VINIFICATION: crushing-stemming – soft pressing. Controlled fermentation. Bottled in the month of March following the harvest. Resistance to aging: at least 10 years.
ALCOHOLIC STRENGTH: 13.5% vol.
ORGANOLEPTIC FEATURES: bright, intense pale yellow color. Intense, elegant, characteristic, ethereal, persistent bouquet with hints of apricot. Distinctive, unmistakable taste which is silky and persistent with a full and aromatic aftertaste.
SERVING TEMPERATURE: 10/12°C.
GASTRONOMICAL ACCOMPANIMENTS: fish dishes, seafood.
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FALANGHINA DEL SANNIO
DENOMINAZIONE DI ORIGINE CONTROLLATA
The Falanghina, this old vine, whose tracks for the first time were identified nearly two centuries ago, in 1825, now its best expression is in Sannio. Its name derives from the Latin "phalange" that is tied to the pole. Vinify alone, expresses its untouched nature and its characteristics.
HISTORICAL ORIGIN: Greek.
LOCATION OF VINEYARDS: Bonea – Montesarchio.
VARIETY: 90% Falanghina – 10% Coda di Volpe
VINIFICATION: crushing-stemming-soft pressing. Controlled fermentation. Malo-lactic fermentation. Bottled in the month of March following the harvest. Amicrobic filtration. Good resistance to aging.
ALCOHOLIC STRENGTH: 11% vol.
ORGANOLEPTIC FEATURES: bright, intense pale yellow color. Intense, elegant, distinctive, persistent and fruity bouquet. Characteristic, unmistakable persistent taste with a slightly acidulous and floral aftertaste.
SERVING TEMPERATURE: 10-12°C.
GASTRONOMICAL ACCOMPANIMENTS: fish – seafood.
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