Tenimenti Grieco 'Passo alle Tremiti' Falanghina has a deep straw yellow colour, with intense fragrances of blossoms and fruit. Balanced floral and fruity tones are evident, with citrus notes also evident. Highly complex body with a lingering, pleasing saltiness in the finish.

Try Tenimenti Grieco 'Passo alle Tremiti' Falanghina with savoury seafood starters, fried food or roasted white meats.  It is also fantastic with a cheese board with both fresh and mature cheeses. 

About the Producer

This project is the result of the dynamic partnership of Antonio Grieco and Emanuela Cecca, who following their common passion for wine, established Tenimenti Grieco. Alongside passionate, energetic and skilled winemaker Maria Concetta Raimondo, this vibrant, young and innovative winery takes full advantage of the terroir’s outstanding potential for top-quality wine production. The stunning vineyards and state-of-the-art cellar are set in the Portocannone hills at an altitude of 150 metres, overlooking the coastline and across the Adriatic Sea to the Tremiti Islands. These are coastal wines, with their own unique brackish identity, they are nourished by iodine-laden sea breezes, and are the quintessential expression of a land suspended between sky and sea.

Vineyard and Winery

The vines are grown in the Portocannon subzone of DOC Molise, in Southern Central Italy. Located at altitudes of 110 metres above sea-level, the vineyard covers 2.5 hectares of medium textured soils in which the Falanghina vines thrive. They were planted in 2007 at a density of 4,200 vines per hectare and are Guyot trained. The climate is Mediterranean, with warm, dry summers and mild winters. The vineyard is heavily influenced by its proximity to the Adriatic Sea; the coastal winds breeze through the vines, aerating the canopy and keeping the vines healthy and provide the vineyard with gentle humidity, cooling the vines throughout the hot, dry summers. The vineyard is cultivated sustainably and is working towards the Equalitas certification. Harvesting takes place at the end of September, when the fruit has reached optimal ripeness.

The grape clusters were carefully selected by hand, then the grapes were destemmed, crushed and underwent a cool pre-fermentation maceration. Different portions of the must were selected, followed by static clarification. Fermentation took place with selected yeasts at temperature controlled conditions of 14°C lasting for approximately 20 to 25 days. Ageing took place ‘sur lie’- on the fine lees- with weekly bâtonnage (stirring) to impart texture and complexity, which lasted for three months. The wine was bottled in the March following the harvest.