2022 Terredora di Paolo Falanghina, Campania, ItalyABOUT THIS WINE 100 % Falanghina from family owned vineyards in Montemiletto, Montefusco and Gesualdo. The grapes are harvested in the second half of October and vinified with cold maceration on the skins. The must is settled and then fermented in stainless steel tanks at cool temperatures with selected yeasts. The wine is then aged on its lees in stainless steel tanks. Years of careful observation of the Falanghina grapes adaptability to Irpinia

simmondsia chinensis (jojoba seed oil)

The must sits in an oak tank for four to five days

all vinified traditionally: a fermentation of 14 to 21 days with indigenous yeasts and aging in well-seasoned botti for at least three years

all of which have been farmed organically since 1997

It spans the Côte from Chassagne-Montrachet to Gevrey-Chambertin

Fermented entirely in stainless steel

Only free-run juice is used

and lively natural acidity

sensuous and age worthy wines for those who view the pairing of wine and food essential to their lifestyle and well being is what Winderlea is all about

northwest corner of Iberia some 2

Her research has focused on the textile sector

They primarily cultivate and vinify Syrah