Falanghina
Also known as: Falanghina Flegrea, Falanghina Beneventana, Falerno, Biancazita
Falanghina
Summary
Falanghina is one of Campania’s most important white grape varieties, believed by many ampelographers to be the grape behind the legendary ancient Roman wine Falernian (Falernum), considered the finest wine of antiquity. With approximately 3,000 hectares planted across Campania, Falanghina produces aromatic, fresh wines with citrus, floral, and sometimes distinctive smoky character derived from volcanic soils. Crucially, modern DNA analysis has confirmed that two distinct varieties have been conflated under the Falanghina name: Falanghina Flegrea (coastal/volcanic) and Falanghina Beneventana (inland). These are now recognized as genetically distinct varieties with different characteristics.
Identity & Synonyms
VIVC: Entry #4178
Berry Color: BLANC
Two Distinct Varieties:
| Variety | Location | Character |
|---|---|---|
| Falanghina Flegrea | Campi Flegrei (volcanic) | More aromatic, mineral, smoky |
| Falanghina Beneventana | Sannio (inland) | Fresh, fruity, lighter |
Primary Synonyms:
- Falerno (historical, unconfirmed)
- Biancazita (local)
- Falanghina Verace (Flegrea type)
Name Origin: Possibly from Latin “falangae” (stakes used to support vines) or “Phalangae” (Greek for phalanx), referring to training method.
Genetic Origin
Origin: Campania, Italy
Historical Significance: Strong circumstantial evidence links Falanghina to ancient Falernian wine:
- Geographic overlap with ancient Ager Falernus
- Name similarity
- Historical continuity of viticulture in the region
- However, no definitive genetic proof exists
Genetic Distinction: DNA analysis (Costantini et al., 2005) confirmed Falanghina Flegrea and Falanghina Beneventana are distinct varieties, not clones. This has regulatory implications for DOC/DOCG labeling.
Global Distribution
Total Global Plantings: ~3,000 hectares
| Region | Hectares | Type |
|---|---|---|
| Campania (total) | ~3,000 | Both types |
| Sannio/Benevento | ~1,800 | Beneventana |
| Campi Flegrei | ~500 | Flegrea |
| Other Campania | ~700 | Mixed |
Export Destinations: USA, UK, Germany (growing interest in Southern Italian whites)
Viticulture
Growth Characteristics
- Vigor: Medium to high
- Growth Habit: Semi-erect
- Budbreak: Medium
- Flowering: Mid-season
- Véraison: Mid-late
- Harvest: Early to medium (September)
Cluster and Berry
- Cluster Size: Medium, cylindrical
- Cluster Density: Medium-compact
- Berry Size: Medium
- Skin Thickness: Medium (aromatic preservation)
- Skin Color: Green-yellow
Climate Requirements
- Ideal Climate: Mediterranean with volcanic influence
- Heat Summation: 1,800-2,200 GDD (base 10°C)
- Unique Factor: Volcanic soils (Campi Flegrei) impart distinctive mineral/smoky character
- Altitude: Sea level to 400m
The Volcanic Terroir of Campi Flegrei
Falanghina Flegrea’s distinctive smoky character derives from:
- Active Volcanic Zone: Campi Flegrei is an active supervolcano
- Soil Composition: Volcanic tuff, pumice, ash deposits
- Mineral Content: High sulfur, potassium, trace elements
- Effect: Distinctive smoky, flinty mineral notes
Soil Preferences
| Type | Effect | Wine Character |
|---|---|---|
| Volcanic (Flegrea) | Mineral uptake; low vigor | Smoky, mineral, complex |
| Clay-limestone (Sannio) | Moderate retention | Fresh, fruity, approachable |
Disease Susceptibility
- Downy Mildew: Moderate susceptibility
- Powdery Mildew: Moderate susceptibility
- Botrytis: Moderate (depends on cluster tightness)
- Drought: Good tolerance (Mediterranean adaptation)
Viticultural Management
- Training: Guyot or modified cordon
- Pruning: Medium bud load
- Yield Control: 10-12 tonnes/ha for quality
- Canopy Management: Leaf removal for sun exposure and disease prevention
- Harvest Timing: Critical; balance acidity and aromatics
Rootstock Compatibility
- Preferred: 420A, 110R (drought tolerance important)
- Compatible: 1103P, 140Ru
- Consideration: Match to specific soil conditions
Enology
Must Parameters at Harvest
| Parameter | Falanghina Flegrea | Falanghina Beneventana |
|---|---|---|
| Brix | 20-23° | 19-22° |
| pH | 3.2-3.5 | 3.3-3.6 |
| Titratable Acidity | 5.5-7.0 g/L | 5.0-6.5 g/L |
| YAN | 180-250 mg/L | 180-250 mg/L |
Phenolic Profile
- Anthocyanins: N/A (white variety)
- Hydroxycinnamic Acids: Moderate
- Flavonols: Present (contribute to structure)
- Phenolic Potential: Low-moderate
Aroma Compounds
- Terpenes: Linalool, geraniol (floral notes)
- Thiols: 3MH, 3MHA (tropical notes in some clones)
- C13-Norisoprenoids: β-damascenone (floral/honey)
- Volatile Sulfur: Mineral character from volcanic soils
- Esters: Fruity esters from fermentation
Fermentation
- Yeast Selection: Aromatic yeasts (enhance terpenes)
- Temperature: 14-18°C (cool fermentation essential)
- Duration: 14-21 days
- Vessel: Stainless steel standard
- Lees Contact: Optional; 2-4 months for texture
Malolactic Fermentation
- Standard Practice: Usually blocked to preserve freshness
- Exception: Some producers allow partial MLF for complexity
- Effect: Blocking preserves citrus/mineral character
Oak Treatment
- Traditional: No oak (fresh style)
- Modern Experiments: Some producers use:
- Large oak barrels (neutral)
- Brief barrel fermentation
- Oak chips (controversial)
- Effect: Can add complexity but risks masking variety character
Wine Styles
| Style | Method | Character |
|---|---|---|
| Fresh/Crisp | Stainless, no MLF | Citrus, floral, immediate |
| Sur Lie | Lees aging 2-4 months | Fuller, creamy, complex |
| Barrel Fermented | Oak influence | Rich, structured, age-worthy |
| Spumante | Traditional method | Elegant, fine bubbles |
Sensory Profile
Visual
- Intensity: Pale to medium
- Hue: Straw with green hints (young)
- Evolution: Develops gold with age
Aromatic Profile (Falanghina Flegrea)
| Category | Descriptors |
|---|---|
| Citrus | Lemon, grapefruit, lime zest |
| Floral | White flowers, orange blossom, acacia |
| Fruit | Peach, apricot, pear |
| Mineral | Smoky, flinty (distinctive volcanic) |
| Herbal | Herbs, fennel, anise |
Aromatic Profile (Falanghina Beneventana)
| Category | Descriptors |
|---|---|
| Citrus | Lemon, citrus peel |
| Floral | White flowers |
| Fruit | Apple, pear, melon |
| Mineral | Less pronounced |
| Other | Honey notes with age |
Palate
- Body: Light to medium
- Acidity: Medium to medium-high
- Texture: Fresh, sometimes creamy (if sur lie)
- Finish: Clean, mineral, moderate length
- Alcohol: Moderate (12-13.5%)
Winemaker Considerations
Challenges
- Two Varieties: Regulatory confusion between types
- Oxidation: Aromatic whites require careful handling
- Yield Balance: High yields dilute character
- Market Position: Competing with international varieties
- Temperature Control: Essential in warm climate
Opportunities
- Historical Story: Falernian connection for marketing
- Volcanic Terroir: Unique selling proposition
- Food Versatility: Excellent food wine
- Quality Renaissance: Rising interest in Southern Italian whites
- Price-Quality: Good value positioning
Winemaking Tips
- Harvest at optimal acidity/aromatics balance
- Cool, protective winemaking essential
- Consider extended lees contact for complexity
- Preserve volcanic mineral character (Flegrea)
- Early bottling for fresh styles
Key Appellations
Falanghina del Sannio DOC
- Location: Benevento province (inland)
- Type: Falanghina Beneventana
- Style: Fresh, fruity, approachable
- Production: ~70% of total Falanghina
Campi Flegrei DOC
- Location: Volcanic area west of Naples
- Type: Falanghina Flegrea
- Style: More mineral, smoky, complex
- Terroir: Active volcanic zone
Falerno del Massico DOC
- Location: Northern Campania (historic Ager Falernus)
- Type: Both types authorized
- Significance: Possible link to ancient Falernum
- Styles: White (Falanghina), Red (Aglianico, Primitivo)
Other DOC Zones
- Aversa DOC: Sparkling Asprinio (related variety)
- Galluccio DOC: Falanghina permitted
Food Pairing
Falanghina’s versatility suits Mediterranean cuisine:
- Fresh seafood (especially Flegrea with smoky notes)
- Neapolitan pizza
- Buffalo mozzarella
- Grilled fish with herbs
- Pasta with clam sauce (spaghetti alle vongole)
- Fried foods (fritto misto)
Comparison with Campanian Whites
| Characteristic | Falanghina | Fiano | Greco |
|---|---|---|---|
| Aromatics | Medium-high | High | Medium |
| Body | Light-medium | Medium-full | Medium-full |
| Acidity | Medium-high | Medium | High |
| Age-worthiness | 2-5 years | 5-15 years | 5-10 years |
| Character | Fresh, mineral | Complex, nutty | Structured, citrus |
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- Costantini, L., et al. (2005). Genetic structure and relationships among some Italian traditional grape varieties. Theoretical and Applied Genetics 110. Springer Link
- Consorzio Tutela Vini Sannio
- Di Maro, A., et al. (2007). Aromatic characterization of Falanghina wines. Food Chemistry 101(3). ScienceDirect
Last Updated: January 13, 2026