{"id":11872,"date":"2024-05-29T15:15:59","date_gmt":"2024-06-04T12:59:42","guid":{"rendered":"https:\/\/taurasidocg.com\/shop\/campania-falanghina-igp-limpha-bio-eliseo-santoro\/"},"modified":"2024-10-25T21:08:48","modified_gmt":"2024-10-25T19:08:48","slug":"campania-falanghina-igp-limpha-bio-eliseo-santoro","status":"publish","type":"product","link":"https:\/\/taurasidocg.com\/en\/shop\/campania-falanghina-igp-limpha-bio-eliseo-santoro\/","title":{"rendered":"Campania Falanghina IGP \u201cLimpha\u201d Bio – Eliseo Santoro"},"content":{"rendered":"

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Campania Falanghina IGP Bio \u201cLimpha\u201d: why we like it<\/h2>\n

\u201cLimpha\u201d is obtained from the careful selection of 100% Falanghina grapes from organically grown vineyards in the Paternopoli area, recognized for the production of high quality wines. Here the vines grow lush on clayey soils at an altitude of 460 meters above sea level, favored by a perfect southern exposure. The vineyard is cultivated using the Guyot system with a density of 3000 vines per hectare and a production of 120 quintals of grapes from which 84 hl of wine are derived, with an average annual production of 6000 bottles.<\/p>\n

The grapes are harvested by hand in boxes in the last ten days of September and transported to the cellar where they are carefully processed. The processing takes place entirely in an artisanal way: the fermentation of the must takes place spontaneously in pied de cuve with indigenous yeasts and 48 hours of maceration on the stainless steel skins; the product is neither filtered nor clarified in such a way as to highlight its intrinsic organoleptic characteristics. It then spends a 12-month refinement period in steel tanks before moving into the bottle, where refinement continues for a further 3 months. The result? An artisanal, unfiltered wine, an authentic expression of the territory. The possible presence of deposits on the bottom of the bottle is due to a natural evolution of the wine.<\/p>\n

The characteristics of this wine make it excellent for pairing with fish first courses, white meats, raw fish and fresh cheeses. It is recommended to taste it in a tulip glass at a serving temperature of 10 – 12\u00b0C.<\/p>\n

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What is the flavour of this wine?<\/h2>\n

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