Terravecchia Biancalunga Falanghina Puglia 2007

External Review by We Speak Wine:

DENOMINATION: Puglia IGT PRODUCTION AREA: Winery-owned vineyard near Lucera. Fairly calcareous soil with a sandy loam texture. GRAPES: Falanghina TRAINING METHOD: Espailer - spurred cordon at spacing 2.00 x 0.83 m equal to 5,600 vines per hectare, yielding 2.2 kg each, corresponding to 12,000-13,000 kg of grapes per hectare. HARVEST: Harvest takes place at full maturity in the second half of September and is performed mechanically. VINIFICATION AND AGEING: The grapes undergo a very soft pressing, and the resulting most is fermented in temperature controlled stainless- steel tanks of about 15°-18°C, in order to allow the product to retain its fragrances. After the first removal of the lees the wine is decanted at a low temperature; it is bottled only three months later and then aged for at least sixty days. Ageing takes places first in stainless steel tanks, then for at least three months in cement vats and finally for at least another three months in the bottle. ...

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Region: Falanghina

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  • 2007

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External Reviews for Terravecchia Biancalunga Falanghina Puglia

External Review
Source: We Speak Wine
12/15/2011

DENOMINATION: Puglia IGT PRODUCTION AREA: Winery-owned vineyard near Lucera. Fairly calcareous soil with a sandy loam texture. GRAPES: Falanghina TRAINING METHOD: Espailer - spurred cordon at spacing 2.00 x 0.83 m equal to 5,600 vines per hectare, yielding 2.2 kg each, corresponding to 12,000-13,000 kg of grapes per hectare. HARVEST: Harvest takes place at full maturity in the second half of September and is performed mechanically. VINIFICATION AND AGEING: The grapes undergo a very soft pressing, and the resulting most is fermented in temperature controlled stainless- steel tanks of about 15°-18°C, in order to allow the product to retain its fragrances. After the first removal of the lees the wine is decanted at a low temperature; it is bottled only three months later and then aged for at least sixty days. Ageing takes places first in stainless steel tanks, then for at least three months in cement vats and finally for at least another three months in the bottle. ...



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