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Terredora di Paolo Falanghina Irpinia 2007

Falanghina from Italy
  • WS90
0% ABV
  • WS87
  • RP90
  • RP90
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3.5 2 Ratings
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3.5 2 Ratings
0% ABV

Winemaker Notes

Pale yellow color. Offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish. The wine is aged on its lees in stainless steel but sees no oak.

Critical Acclaim

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WS 90
Wine Spectator
A vivid white, with peach. lemon, mineral and light honey. Full-bodied, with lots of fruit and a long, flavorful finish. Very delicious. Very good value as well. Drink now.
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Terredora di Paolo

Terredora di Paolo

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Terredora di Paolo, Italy
2007 Falanghina Irpinia
"From a rich and ancient tradition, the passion that animates the present" Terredora Di Paolo is a continuation of the ancient story of Campania, its people and their passion for their land and their winemaking. For us the land is central to our family. It represents our soul and the driving force behind the winery, which is why, year after year, we consider the harvest our greatest treasure. TERREDORA DI PAOLO has been on the forefront of the wine renaissance in Campania since 1978. This is a region that was famous for producing the best wines of the Roman Empire and Terredora Di Paolo is committed to re-establishing it to its former glory. They have been instrumental in reintroducing ancient grape varieties, promoting modern innovation and training the men and women who will be responsible for carrying their vision into the future. Today, with more than 120 hectares of vineyard land, Terredora Di Paolo is Campania’s largest wine producer and vineyard owner, with a worldwide reputation for the quality of its wines. Their commitment to excellence was proven in 1994 when they decided to vinify their own grapes. This decision was prompted by their belief that great wine comes from the balance of natural resources: terrain, varieties used, climate and man’s ability to work with nature.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.


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Though to be an ancient transplant from Greece, the grape takes its name from the Greek word, phalanga, meaning stake or pole, in reference to the Greek method of training vines to single stakes. Thriving throughout Campania, it plays a key role in many regional blends and grows widely from the north in Falerno del Massico DOC zone to Naples where, along the slopes on Mount Vesuvius, local grapes called Verdeca, Coda di Volpe and Greco take well to it’s addition. On the Amalfi Coast, it is added to Biancolella as well as Greco. Around Avellino, it can be made into single varietal versions, like its compatriots: Fiano and Greco.

Falanghina produces attractive and unoaked wines with an alluring piney resin and citrus blossom fragrance, which are juicy and refreshing on the palate. Try it with a classic Caprésé salad of mozzarella, heirloom tomato and fresh basil.

UCW23314_2007 Item# 97157