Agnanum Sabbia Vulcanica Falanghina Bianco 2023

Hailing from Campania where the Falanghin grape thrives, this is bright and fresh with aromas of pear, melon, lemon and orange zest complemented by savory, salty and mineral notes. These attributes carry over on to the palate along with a distinct volcanic character, balanced acidity and a silky mouthfeel. - D&M TASTING NOTES

DISTRIBUTOR NOTES:

SOIL COMPOSITION: Volcanic Ash, Sand, Basalt

FARMING: Organic (not certified)

AGE OF VINES: 10 to 60 years old

FINING/FILTRATION: Filtered, unfined

FUN FACTS: “Sabia Vulcanica translates to volcanic sand, which is the soil composition.”

WINEMAKING: “Native yeast fermentation and stainless steel vinification. Malolactic fermentation occurs. 10mg per liter of sulfur added when fermentation starts.”

ABOUT THE PRODUCER: "On the very Western edge of Naples lies the Campi Flegrei, a volcanic area marked by its large craters and proximity to the Tyrrhenian Sea. Wine production has existed here since Roman times, with the majority of vines planted in steep 
terraces. Sadly, most growers have abandoned these historic sites because mechanization is near impossible and it's too much work. But not Raffaelle Moccia. Located within the crater of  Agnano, Rafaelle tends 10 hectares of very old, terraced vines that sit high atop an impressive hill with a beautiful view. The indigenous Falanghina is grown for white and Piedirosso for red. The vines are as gnarly as they come, and range from 60 to 200 years old. Because of the unique, layered composition of the soils (volcanic ash and 
sand, sandy basalt and basalt subsoil), the entirety of the estate is planted in franc de pied. Though it feels much higher, the vines are 150 to 200m elevation. Rafaelle lets grass grow wild to absorb water, which would otherwise overfeed the vines. The grass also helps create a layer of moisture that helps cool down the vines, and old trick that has been passed along for generations. No chemicals are used in the vineyards, and nearly everything is done by hand.

In the cellar, slow native yeast fermentations take place in 
stainless steel, and in some cases the wine is racked to barrel for 
aging. Minimal sulfur is added during winemaking, and none at 
bottling. The wines are shockingly crisp, refreshing and low alcohol for such a hot area. Besides the obvious advantage of having very old, low yielding vines, Rafaelle accords this to the constant Tyrrhenian winds."