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Falanghina

Fah-lahn-geeh-nah

The Falanghina grape is traced back to the Italian countryside in the 7th century B.C. The term Falanghina is derived from the Latin “falangae,” meaning the stake used to support grapevines. The grape was especially popular during the Roman era-definitely the peak of Falanghina’s success. 

As the Roman era declined, so did the use and praise of this wine. It became vastly unpopular because at the time it was regarded as dull, flat, and unperfumed in comparison to the up-and-coming acidic whites and bold reds. But the 20th century brought modern vineyards and better winemaking techniques and have in turn transformed this once-shunned grape. 

Because of innovative technology, a newfound beautiful fragrance and vibrant orange-peel inflection has been cultivated in Falanghina since the 20th century. The rebirth of Falanghina has ushered in a new appreciation for a full, fruity white wine.

Most Falanghina vines are cultivated on breezy, cool shoreline hills. This climate helps extend the ripening period for these grapes. Centuries ago, these winds blew volcanic ash over the Italian vineyards, creating incredibly mineral-rich soils for these vines to thrive in. These same soil conditions are also found in revived Falanghina vineyards today. 

Fast Facts

hanging falanghina grapes

Parents & Origin: Of Greek origin and maybe the grape variety behind Falernian, the most famous wine of Roman antiquity

Notable Regions: Campania, Southern Italy

There is a little grown in Puglia and Abruzzo, but as yet no international production.

Grape: Italian variety of white-wine grapes, Vitis vinifera

Flavors: lemon, citrus blossom, peach, honey, almond

Sweetness: dry

Body: medium-light

Tannins: None

Acidity: Medium

ABV: 11.5-13.5%

How to Serve Falanghina

Falanghina Serving Temperature

45-55ºF (7-12ºC) 

Wine Glass for Falanghina

White

How Long to Decant Falanghina

None

How Long to Age Falanghina

3-5 years

Flavor Profile

Notable Flavors: Lemon, Citrus Blossom, Peach, Honey, Almond 

A unique aspect of Falanghina aging is that modern technology and techniques have allowed winemakers to fine-tune flavors. During aging, most Falanghina are kept in stainless steel vessels. This allows the fragrant aromatic flavors to be trapped and locked in, instead of coming into contact with tannins found in wood. Other winemakers have chosen to make a conscious effort to bottle Falanghina as a single varietal, so as to retain a pure flavor. 

Falanghina's Flavors

The Falanghina wines today are known for their fresh, aromatic qualities. Falanghina wines today are also much more subtle than their ancient relatives. When tasting, you’ll enjoy substantial body and richness from this varietal, as well as a soft, delicate blend of floral and honeyed flavors. 

Another thing you’ll notice about Falanghina is that there is a sense of balance across all qualities in every sip. The lemon, citrus, and peach flavors are elegantly countered by its acidity, giving a moderate consistency from start to finish.

For delicious Falanghina straight from Italy, shop Martha Stewart White Wine.

Popular Falanghina Regions

Campania, Italy 

Campania is the capital of Naples, Italy. Known for its Neapolitan pizza (some say the best pizza in the world!) and other Italian staples. Look here for desserts like Torta Caprese and Sfogliatella. Campania also boasts of amazing fried foods. Fried zucchini blossoms or stuffed calamari. 

falanghina wine and food

Food Pairings for Falanghina

Enjoy Falanghina slightly chilled, between 45-55 Fahrenheit. This temperature range tends to preserve the freshness and fruitiness of white wines the best.

Seafood is Falanghina’s best friend. The medium acidity and dry sweetness complement seafood flavors like scallops, clams, shrimp, or shellfish perfectly. Tomatoes in general pair nicely with Falanghina, such as tomatoes baked with marjoram, parsley and breadcrumbs. More Neapolitan style dishes, like spaghetti with fresh tomatoes, pesto sauce, garlic and herbs make for a delicious entree to enjoy with this white. 

Meat Pairings

Seafood! 

  • Scallops
  • Clams
  • Shrimp
  • Shellfish

Cheese Pairings

Feta, Gouda, dry Jack, and Havarti 

Other Pairings

Tomatoes - try baked in breadcrumbs! 

Pesto sauce

Garlic and herb-based dishes 

AVOID These Pairings

Heavy red meats or heavy cheese like goat cheese would not be a good balance for this white. 

Recommended Dishes

  1. A light pesto pasta
  2. Garlic and herb scallops 
  3. Linguine and clams in fresh parsley 

Falanghina Recap

If you’re looking for a wine that embodies a delicate, fruity white wine, look no further than Falanghina. With a floral and tropical opening and a peachy palate, this wine tastes delicious while still maintaining its mineral qualities and refreshing acidity. All in all, this lovely straw-yellow wine makes for a pleasant drinking experience that begs you to enjoy just one more glass.

Don’t forget to shop Martha Stewart White Wine for some of the best Falanghina!

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