Florami, Trecase
la rosa selections
Currently Offering:
Indole | Vino Bianco made from 100% Falanghina (15 days skin contact) | Campania Falanghina IGP
Conlebucce | Vino Bianco made from 100% Falanghina (30 days skin contact) | Campania Falanghina IGP
about Florami
Love for our land, cultivated with care, and passion for our food and wine traditions. This is the inspiration and the energy source animating FLORAMI farm, driven by Terzo & Abagnale family. The founders of FLORAMI are passionate winemakers and farmers, deeply lovers of the food and wine traditions of the Campania region and, in particular, of the Neapolitan ones. In 2013, they decided to start an activity that could be expression of the excellence of their territories.
This experience took the first step with the realization of a new vineyard, located at the foot of the Mount Vesuvius, in the municipality of Trecase, with the intention of producing an ungrafted Falanghina. The vineyard management takes place using natural agronomic practices, without the use of synthetic chemicals. The agronomic and oenological advice is entrusted to the oenologist Vincenzo Mercurio, whose approach, characterized by the respect for the varietal identities and the territory, reflects the values on which our project is based.
— The Wines —
ìndole
Campania Falanghina
Protected Geographical Indication
ìndole, thanks to the nature of the soil in which the ungrafted Falanghina grape is cultivated, shows the typical minerality of the volcanic territory of Vesuvius, with intense notes of yellow flowers, broom, candied citrus fruit, lemon leaf and slight hints of balsamic herbs. A right acidity, together with a more intense sapidity, makes it long and persistent to the taste.
Production vineyard: Tirone della Guardia, at the slopes of Mount Vesuvius
Coordinates: 40° 47' 24.3"N 14° 26' 20.9"E
Altitude: 300 m s.l.m.
Exposure: south/southwest
Soil: sandy with volcanic origins
Training system: espalier with bilateral Guyot pruning
Harvesting period: first ten days of October
Harvesting method: manual in 15 kg boxes
Vinification and refining - Vinification in steel, fermentation by means of indigenous yeasts, maceration for 10 – 15 days. Refining for 8 months on fine lees and further aging for 6 months in the bottle.
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conlebucce
Campania Falanghina
Protected Geographical Indication
conlebucce is made with ungrafted Falanghina grapes, selected at the highest altitude and with a southern exposure. The maceration on the skins returns marked characteristics of minerality, sapidity and a clear reference to the soil of origin through hints of smoking.
Grape variety: ungrafted Falanghina 100%
Production vineyard: Tirone della Guardia, at the slopes of Mount Vesuvius
Coordinates: 40° 47' 24.3"N 14° 26' 20.9"E
Altitude: 300 m s.l.m.
Exposure: south
Soil: sandy with volcanic origins
Training system: espalier with bilateral Guyot pruning
Harvesting period: first ten days of October
Harvesting method: manual in 15 kg boxes
Vinification and refining - Vinification in steel, natural fermentation, maceration for 30 – 40 days. Refining for 8 months on fine lees and further ageing for 10 months in the bottle.
