DUE TO HEAVY VOLUME, LOCAL DELIVERY ORDERS ARE EXPERIENCING DELAYS
| Producer | Agnanum |
| Country | Italy |
| Region | Campania |
| Varietal | Falanghina |
| Vintage | 2021 |
| Sku | 1135262 |
| Size | 750ml |
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Tasting Notes: The Falanghina is pale gold, with aromas of tropical fruit and bananas. A layer of intense minerality hangs over the nose. Crushed rocks, smoke and ash. The wine feels familiar - if you've had Falanghina before, you can still pinpoint the varietal - but this shows a different face. More serious in structure, less focus on the fruit. On the palate, grilled pineapple and bitter orange come through. Finishing with the salt and smoky minerality present on the nose. Round, but with a refreshing level of acidity.
Estate History: Agnanum owner Rafaelle Moccia's great, great grandfather used to sell their family's wine to restaurants in Naples. He would load up a horse wagon with barrels and bring them to town. They became so popular, they had to organize a lottery, the winners of which were allowed to purchase their wine. While the wine is now sold in bottles, and the cellar has a few new tools, not much has changed since then.
The volcanic ash and sand that make up the soils at Agnanum have hosted some of their vines for at least 200 years. It is thanks to this geologic composition that the vineyards were spared from the Phylloxera epidemic of the mid-to-late 1800’s. The un-grafted vines are located on a single hill of ancient terraces. This steep slope requires the harvest and vineyard management to be done entirely by hand. Falanghina and Piedirosso are the primary varietals, indigenous grapes to the region, the youngest vines of which are still 60 years old.
Agnanum is located at the western edge of the city of Naples, in a region called Campi Flegrei. This volcanic area is dotted with craters, a clue as to why the occasional sulfur eruption is an expected sight and smell. Digging deep through the ash and sand of the Agnano Crater, these ancient vines express intense minerality not often associated with these grapes. The work in the cellar is hands-off - fermentation occurs naturally and slowly in stainless steel, a tiny amount of sulfur is added at the beginning of fermentation, but nothing after, and a light filtration is done before bottling.
