LAURETO PASSITO DI FALANGHINA BENEVENTO IGT
|Origin||Sannio Beneventano – Campania|
|Altitude||220 metres ASL|
|Vine training system||Guyot|
|Planting density||4.000 vines per hectare|
|Average age of vines||15 years|
|Appassimento||In a drying room with controlled temperature and humidity|
|Vinification technique||Processing of grapes with manual press in an oxy- gen-free environment|
|Fermentation||Entirely carried out in steel at 16-18°C for about 20 days|
|Ageing||In French wooden barrels for 12 months and then in steel|
|Bottling||2 years after harvest|
The colour is golden with luminous amber highlights. On the nose, hints of apricot and candied orange peel stand out; on the palate, an extraordinary freshness perfectly balances its sweetness. Its complexity is en- riched by mineral notes and a very long persistence.
Generally speaking, it is an excellent accompaniment to all the great classics of Italian and particularly Neapolitan confectionery, such as pastiera, torrone, rum baba, sfogliatelle and so on. Sublime with mature cheeses and blue cheeses.
The wines of the Cru del Sannio line are produced from vineyards on the first hillside, in a landscape of alluvi- al terraces and gentle slopes on marl. This dual genesis means that this terroir is home to a complex mosaic of soils: the sandy-gravel soils of the terraces, deep and dry; young but already organised, hospitable, docile soils, easily rooted. Then there are the ancient “black soils” of the marly hills, more developed, tenacious soils, dark with humus on the surface, well-structured thanks to the heritage of the ancient woods that covered them and the centuries-old work of the vine-growers. Below the working depth, there is a chromatic contrast be- tween the deep horizon, white due to the accumulation of carbonates, and the silt-clay substrate, finely inlaid with ochre and grey. The Cru del Sannio line thus comes from a very particular terroir, in terms of morphology and soils. It is a complex cru, a “cooperative” terroir, where the constant excellence of the wines clearly de- rives from the winegrowers’ ability to master and har- monise, vintage by vintage, the behaviour of the vine- yards on the different soils, slopes, and exposures.