Villa Matilde

Falerno Del Massico Bianco Villa Matilde 'Vigna Caracci' 2016

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Falerno Del Massico Bianco Villa Matilde 'Vigna Caracci' 2016

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The Falerno del Massico Bianco ''Vigna Caracci'' Villa Matilde is produced only in the best vintages with 100% Falanghina grapes harvested in the vineyard of the same name, one of the oldest and best exposed on the San Castrese estate at the foot of the extinct volcano of Roccamonfina.

Type of wine White

Specifications Falerno del Massico DOC

Body Thin

Region CAMPANIA

In summary

Wine list: Falanghina

Grape varieties: Falanghina 100%

Wooden passage: Only steel

Alcohol Degree: 13,50%

Country: ITALY

Production area: CASERTANO

Year: 2016

Format: Bottle 75 cl

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 90

80/100

How to taste it

When to drink it: 5-10 years

Serving Temperature: 10-12 °C

Recommended glass: Large cup (red medium / mature white) Calice grande (rossi medi / bianchi maturi)

Recommended pairings: Baked fish, Cheese - fresh , Crustaceans, First meat dishes, First seafood dishes, Raw fish,

Visual tasting

Intense straw yellow color with golden reflections.

Olfactory tasting

Characteristic aroma of rose hips, banana, pineapple, Williams pear, cocoa butter and hints of musk, toasted hazelnut and vanilla.

Taste tasting

Full, velvety and persistent flavour, an elegant and characterful wine.

What to pair wine with Falerno Del Massico Bianco Villa Matilde 'Vigna Caracci' 2016

The Falerno del Massico Bianco ''Vigna Caracci'' Villa Matilde pairs well with shellfish, vegetable soups, flans, fish-based first courses, and risottos.

Contains sulfites.

Description

Villa Matilde's Falerno del Massico Bianco ''Vigna Caracci'' is produced only in the finest vintages with 100% Falanghina grapes harvested from the vineyard of the same name, one of the oldest and best-exposed on the San Castrese estate at the foot of the extinct Roccamonfina volcano. It is vinified using cold maceration to achieve greater aromatic extraction and structure. Part of the resulting must ferments in stainless steel and the other part in medium-toasted Allier barriques for approximately 20 days. It is aged in stainless steel and then in bottle for a minimum of 8 months.