Winery TelaroFalanghina
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Falanghina from the Winery Telaro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falanghina of Winery Telaro in the region of Campania is a powerful.
Wine flavors and olphactive analysis
On the nose the Falanghina of Winery Telaro in the region of Campania often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Falanghina
Pairings that work perfectly with Falanghina
Original food and wine pairings with Falanghina
The Falanghina of Winery Telaro matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of marmite dieppoise, mushroom, bacon and gruyere quiche or beet hummus dip.
Details and technical informations about Winery Telaro's Falanghina.
Discover the grape variety: Grk blanc
Endemic variety of central and southern Dalmatia, very well known on the island of Korcula, completely unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Falanghina from Winery Telaro are 2016, 2015, 2014, 0 and 2017.
Informations about the Winery Telaro
The Winery Telaro is one of of the world's greatest estates. It offers 21 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
