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Raffaele Troisi studied chemistry, got his enology degree, then quietly put everything he learned in school "in a drawer." What came out the other side is this: Falanghina grown at 400–600 meters in the Vadiaperti district of Irpinia, made without oak, without intervention, and without apology. Raffaele's reference point, the wine he keeps in his cellar and aspires to, is Ravaneau Chablis. If you know what that means, you already understand what he's after.
Falanghina at this altitude is a different proposition from the floral, easy-drinking versions that fill Italian restaurant lists. There's more tension here, more mineral structure, a salinity that lingers. White peach, lemon zest, crushed stone. It finishes like a wine that wants to be with food.
Works with briny shellfish, grilled fish, anything from the Amalfi coast on a good day. Also a serious house white for people who are tired of Pinot Grigio.
Raffaele Troisi studied chemistry, got his enology degree, then quietly put everything he learned in school "in a drawer." What came out the other side is this: Falanghina grown at 400–600 meters in the Vadiaperti district of Irpinia, made without oak, without intervention, and without apology. Raffaele's reference point, the wine he keeps in his cellar and aspires to, is Ravaneau Chablis. If you know what that means, you already understand what he's after.
Falanghina at this altitude is a different proposition from the floral, easy-drinking versions that fill Italian restaurant lists. There's more tension here, more mineral structure, a salinity that lingers. White peach, lemon zest, crushed stone. It finishes like a wine that wants to be with food.
Works with briny shellfish, grilled fish, anything from the Amalfi coast on a good day. Also a serious house white for people who are tired of Pinot Grigio.
