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This variety produces intense and aromatic wines, with deep aromas of white fruit, pineapple, peach, and apple which fade into a second tone with a floral and citrus touch, toned by aromas of honey and freshly cut grass. After two years of maturation, raisin and minty aromas enter the olfactory picture, from dried white fruits to apricots and anise. Upon contact with the palate, the wine is dense, with a soft extract with notes of freshness and flavor that leave a pleasant aromatic sensation. The wines produced with Falanghina are supported by a good medium-low acid structure, which allows long maturation.
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