Vigna Astroni
Campi Flegrei dop Falanghina – CRU
Vigna Astroni
Campi Flegrei dop Falanghina – CRU
Vigna Astroni originates from a vineyard cultivated on the outer slopes of the Astroni Crater. A Campi Flegrei Falanghina Cru, it is produced from a single terraced vineyard of approximately 1.5 hectares, set within an area of exceptional geological and environmental significance. Here, on volcanic soils of pyroclastic origin shaped by the most recent Phlegraean eruptions, Falanghina expresses a precise and distinctive sense of place.
The grapes are harvested by hand in October and vinified exclusively in stainless steel. Following a brief maceration in a gentle press, only the free-run juice is used. Fermentation begins with indigenous yeasts and is subsequently supported by neutral selected yeasts.
The wine then ages on its fine lees for approximately eight months, without refrigeration and with only gentle filtration, in order to preserve its aromatic integrity.
vintage
2022
PREVIOUS VINTAGES
- 2020
- 2019
- 2018
- 2017
- 2016
- 2015
- 2014
- 2013
Technical Sheet
Grape Variety | 100% Falanghina
Production Area | outer slopes of the Astroni Crater
Exposure | East to South-East
Altitude | 170–216 m a.s.l.
Coordinates | 40°50’52″N; 14°09’35″E
Soil | the soils are volcanic and pyroclastic in origin, undoubtedly linked to the most recent Phlegraean eruptions, which occurred between 5,000 and 3,500 years ago. They are characterised by a stratified lithological structure with a neutral to slightly acidic reaction and significant levels of potassium, phosphorus pentoxide and calcium oxide, despite a low carbonate content.
Training System | Guyot
Yield per Hectare | 50 quintals
Harvest Period | October
Harvest | Manual
Winemaking
Pre-fermentation Technique | the grapes are harvested by hand and delivered to the winery in small crates, then destemmed and gently crushed before being transferred to a soft press, where the skins and juice macerate for several hours.
Fermentation | only the free-run juice is used and fermented in stainless steel. The first stage of fermentation is initiated by indigenous yeasts, followed by the inoculation of neutral selected yeasts.
Fermentation Temperature | 14°–18°C
Ageing | at the end of alcoholic fermentation, the wine is racked and aged on its fine lees for at least 6–8 months in stainless steel.
Alcohol Content | 12.5% vol.
Organoleptic characteristics
The Estates
Vigna Astroni
Approximately 1.5 hectares
GRAPE VARIETIES: Falanghina, Piedirosso
The Grapes
Falanghina Campi Flegrei
Falanghina probably originates from ancient Greek-Balkan grape varieties and appears to owe its name to its naturally spreading growth habit. Traditionally, the vines were tied to supporting poles known as “falanga”, hence the name Falanghina, meaning “vine supported by poles”.
The variety has medium-sized, long and compact cylindrical bunches, typically winged on one side. The berries are medium-sized and spherical, with thick skins covered by a moderate bloom and displaying greyish tones with yellow highlights.
Falanghina is a fairly vigorous variety, with consistent, moderate yields. Harvest generally begins from the third week of September onwards.
Design and Visual Identity
The Language of the Labels
A wine named after the vineyard located alongside the Astroni Crater, the place from which its identity originates.
The label interprets this landscape through the outline of the crater, highlighted by a green accent that evokes the biodiversity of the area.
A closer look reveals a second interpretation: a hand supporting the crater, symbolising Cantine Astroni’s care for and commitment to the Campi Flegrei.
