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Mustilli Falanghina

Hand harvested at the end of October off of 3 organically farmed blocks totaling just under 2.5 hectares. Yields are low. Grapes are immediately whole bunch pressed at low pressure. Fermented in stainless steel at moderate temperatures 15-17 degrees Celsius) over 2-3 weeks. Maturation in stainless steel for 2-3 months with batonnage. Lightly fined, unfiltered and a small SO2 addition prior to bottling. 3 months in bottle prior to release.

The Mustilli family settled in the town of Sant’Agata dei Goti at the start of the 14th century, and has been producing wine for five centuries. Sant’ Agata dei Goti is a sub-region of the DOC Sannio, and Mustilli is the only winery in the area. All 20+ hectares are planted to indigenous varieties—Aglianico, Piedirosso, Falanghina and Greco di Tufo. Starting in the 1960’s, Leonardo Mustilli established the modern day iteration of its production, replacing the dirt floor with cement for hygiene purposes and adding electricity. He is the first to have bottled pure Falanghina in the 70s. Today, the estate is run by two of the daughters- Anna Chiara, who manages the vineyards and winemaking, and Paola, the commercial side of the business. It is a family affair committed to maintaining the integrity of these beautiful hills and producing wine in a traditional manner that preserves the integrity of their history.

Winemaker: Anna Chiara and Paola Mustilli
Country: Italy
Region: Campania
Type: White
Variety: Falanghina
Farming: Organic, Sustainable
Age of Vines: Planted 1984 (Cesco di Nece) & 1997–2005 (Pozzillio), 2000–2005 (Presta)
Production: 50,000 bottles
Soil: Calcaerous, volcanic, clay