Lava Falanghina Beneventano IGT 2024

Lava Falanghina Beneventano IGT is a bright, aromatic white from Campania, showcasing the purity and freshness of the Falanghina grape. Sourced from the volcanic soils of Benevento, it opens with inviting aromas of pear, citrus, white peach and delicate floral notes, lifted by a subtle mineral edge. On the palate, it is crisp and refreshing, with lively acidity, juicy stone-fruit flavours and a clean, saline finish that reflects its southern Italian origins. Vibrant, modern and effortlessly drinkable, this Falanghina captures the sun-kissed character and natural elegance of Campania’s coastal terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Full-bodied, Fresh
Grape Varietal: Falanghina
Tastes Like: Comparable to a fresh, coastal Pinot Grigio (think King Valley), with flavours of pear, citrus and white peach, subtle floral notes, and a crisp, saline mineral finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Lava is a boutique winery in Campania, dedicated to showcasing the unique character of the region's volcanic terroir. Their Falanghina reflects the elegance and vibrancy of Campania's native white varietals.

Seafood: Grilled prawns or lemon butter scallops.
Poultry: Chicken piccata or herb-roasted turkey breast.
Vegetarian: Artichoke salad or zucchini fritters.
Meat: Pork tenderloin or veal schnitzel.

Feta: Salty and tangy, enhancing the wine's freshness.
Goat Cheese: Creamy and mild, complementing the wine's acidity.
Pecorino Toscano: Firm and nutty, balancing the wine's crispness.
Brie: Soft and buttery, pairing beautifully with the wine.

Alici al Limone (Baked Anchovies with Lemon & Herbs)

Ingredients:

• 600g fresh anchovies, cleaned and butterflied
• 1/4 cup extra virgin olive oil
• 1 lemon (zest and juice)
• 2 garlic cloves, finely chopped
• 1 small handful fresh parsley, chopped
• Breadcrumbs (optional, for light topping)
• Salt and cracked black pepper

Instructions:

1. Preheat the oven to 180°C and lightly oil a shallow baking dish.
2. Arrange the anchovies in the dish, slightly overlapping.
3. Drizzle with olive oil, then scatter over the garlic, lemon zest and a squeeze of lemon juice.
4. Season lightly with salt and pepper and sprinkle with parsley and a small handful of breadcrumbs if using.
5. Bake for 12–15 minutes until the anchovies are just cooked and fragrant.
6. Serve warm or at room temperature with crusty bread.

The bright lemon, olive oil and delicate salinity of the anchovies mirror Falanghina’s citrus lift, fresh acidity and clean mineral finish, making this a classic Campanian pairing.