White wine grape variety grown in Apulia

Falanghina b.

The grape variety Falanghina b., a white-fruited wine grape, cultivated for a long time in Apulia, is mainly present in the area of the central-north of the region.

Origin and Historical Outline

The ancient vine Falanghina b. that perhaps constituted the base of the classic wine Falerno; cultivated in the Neapolitan for a long time, is cited its presence from the Acerbi in 1825 and then inserted from the Carlucci (in Vialà-Vermorel, 1909) between the most appreciated vine of the territory.
The name of the variety seems to derive from the necessity of the vine, having a stretched buildout, to be supported by splints, support poles called “falanga”, from which Falanghina, which stands for “vine supported by poles”.
There are two types of Falanghina; this description refers to the “Beneventan” type, which has long been in Apulia from the territory of the county.

Synonyms

Biancuzita, Biancozita, Falanchina, Falanghina verace, Falernina, Fallanchina, Fallanghina, Uva Falerna.

Shoot tip: curved, expanded, fluffy, pale green colour with carmine margins.

Leaf: medium-size, pentagonal, trilobate or pentalobate. Lyre or U-shaped petiole sinus; open Vshaped upper and lower lateral sinuses, the upper ones being more marked, and the lower ones hardly present. Flat blade.

Bunch: medium-long, cylindrical-conical, sometimes winged (with short wing), fairly loose to mostly dense.

Berry: medium-small, ellipsoidal. Pruinose, thick and compact, grey-greenish skin, verging on yellowish after complete ripening. Flesh with neutral taste or a slight note of Spanish broom.

Phenology

Time of bud burst: intermediate-early

Flowering time: intermediate-early

Veraison: late-intermediate

Ripening: late-intermediate

Agronomic and Cultural Characteristics

Vigour: good-high

Average bunch weight: 300 g (min 160 g – max 470 g)

Average berry weight: 1.8 g (min 1.5 g – max 2.1 g)

Number of seeds per berry: 1 4

Average rachis weight: 15 g

Fertility of buds: 1 – 2

Potential fertility: 1.6

Actual fertility: 1.3

Environmental and Cultural Requirements

Average and consistent yield. Prefers high training systems, medium-long pruning.

Chemical Features of the Wine

Alcoholic content: 11 – 12.5 % by vol.

pH: 3.1 – 3.4

Total acidity: 6.5 – 10 g/l

Oenological Use and Sensorial Properties of the Wine

The Falanghina b. grape is used exclusively for vinification. It participates, in blends, in the composition of various PDO wines from neighbouring regions.
In Apulia it produces good quality wine of a pale golden-yellow colour, with a subtle, special, pleasant aroma and a dry, velvety flavour. It is also used for the production of spumante charmat method.

Economic Significance and Geographic Distribution

The Falanghina b. vine is widespread in various regions of central and southern Italy. It is also present in Apulia, where it contributes to the production of quality wine. It is registered among the varieties suitable for cultivation in all the production areas of the region.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Falanghina b., revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.