Vesevo Beneventano Falanghina 2011

Vesevo Beneventano Falanghina 2011

Wine Club featured in Premier Series - 1 Red 1 White Premier Series - 2 Whites Masters Series - 1 Red 1 White



Wine vintage:


Grape varietals:


Serving Temperature:

40° F

Vesevo’s 2011 Falanghina embodies the allure and beauty of the Amalfi Coast. It blends the full tropical flavors of Falanghina with the salty freshness of the nearby Tyrrhenian Sea. To whet the appetite, fresh scents of green apple, lime, and sea spray splashed with a dash of quince spring from the glass to tantalize the nose before magically re-emerging in the wine’s fresh, invigorating mid palate. Crisp and zesty from start to finish, Vesevo’s 2011 Falanghina makes a convincing case for the ancient Falanghina variety, one of Italy’s oldest and most revered grapes. The Romans highly valued Falanghina, which they called Falernina, and included it in Falernum, the ancient world’s most highly prized wine. We suggest enjoying Vesevo’s delicious rendition of Rome’s classic wine moderately chilled (40° F).

Seafood specialties constitute traditional Campanian fare and are perennial favorites with the zesty white wines of the Amalfi Coast, including Vesevo’s quintessential 2011 Falanghina. Spicy fish stews, fried calamari, mozzarella sticks, and thick cod or rockfish filets that have been smothered in a savory tomato sauce all provide exceptional accompaniments to Vesevo’s Falanghina. Mussels marinara, fried or steamed clams, and sautéed oysters offer other fine accompaniments to the full-flavored 2011 Vesevo Falanghina. Caesar Salad and spicy appetizers, especially those that make liberal use of mushrooms, olive oil, garlic, and traditional Mediterranean herbs complement this wine, too. Baked eggplant or zucchini offers another excellent choice to accompany the Vesevo Falanghina. In addition, Vesevo’s extroverted 2011 Falanghina makes for a gratifying aperitif. And when accompanied by a spring breeze or the sound of the sea, there is nothing better this side of Paradise.

Vesevo draws its name from the ancient name of the volcano Mount Vesuvius, as it pays homage to the traditional grapes and winemaking of Italy’s Campania. Known as Enotria, “land of the vine” or “land of the vine posts,” winemaking around mighty Vesuvius dates back to the days before Ulysses. Mycenaean and Phoenician sailors found that grapes grew in abundance in this part of Magna Graecia and spread the vines of ancient Greece along the shores of the Tyrrhenian Sea and surrounding Bay of Naples. Homer in Book XI of The Odyssey expounds upon the proliferation of the vine in Enotria. And after more than 2,500 years of continuous cultivation, Vesevo continues the rich traditions and superb winemaking of this blessed land we now more commonly refer to as the Amalfi Coast.

Thanks to a favorable climate, modern technology, and expert winemaking, Vesevo fashions an enviable assortment of wines that embody thousands of years of winemaking tradition. They work exclusively with the Campania’s ancient varietals, most notably Aglianico (derived from the word Hellenic, which refers to the vine’s earliest origin), Falanghina, Greco di Tufo, and Fiano di Avellino. In the past several years, Vesevo has garnered much deserved praise and critical acclaim for their outstanding work with Campania’s traditional grape varieties.

Italy’s Campania retains the allure and magic of ancient mythology. From the mystifyingly beautiful Amalfi Coast that still manages to conjure visions of gods and sirens, pleasure and lore, to the volcanic, fog shrouded spine of the Appenines that bisect the Italian peninsula, the Campania never fails to enchant. Known to the Romans as the Campania Felix, meaning the “joyous country” or the “face with an open smile,” the Campania is the ancient province of the Roman Empire that sits just south of Rome and neighboring Latium. As its name implies, this region produces friendly, gregarious wines in addition to an abundance of high quality produce.

At the height of the Roman Empire, the Campania served as the granary of Rome, supplying sustenance to the capital and provisions to the legions of soldiers and magistrates who administered an empire. Today, Campania continues the tradition by furnishing Rome and Naples with a host of culinary delights, most notably fresh, delicious fruit, vegetables, and of course wine. And although Campania languished for more than a century from the deleterious effects of war, political neglect, and phylloxera, it has in the past few decades witnessed a renaissance in its wine industry. Specifically, Campania has re-focused its attention on its traditional assets: a host of premium red and white grape varieties, both indigenous and transplanted, such as Aglianico, Piedirosso, Falanghina, Greco di Tufo, and Fiano di Avellino to name just a few. Aglianico, the highly flavorful red variety the Greeks brought to southern Italy more than 2,500 years ago, has in this century emerged as one of Italy’s greatest red grapes, yielding staggeringly rich wines of depth, power, and age ability. In the Campania, Aglianico can match the finest red wines made anywhere in Italy, including the best wines of Tuscany and Piedmont. And what could be more exemplary of the good nature and open character of the land and people of the Campania than the region’s fabulous white wines? Falanghina (pronounced Fah-Lahn-Gee'-Nah), Greco di Tufo and Fiano Di Avellino have re-claimed their rightful places among the finest seafood wines in the world, and the list goes on. So no matter if red or white is your preference, the wines of Campania are sure to put a smile on your face.

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