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: Light-bodied, Fresh
Grape Varietal: Falanghina
Tastes Like: Comparable to a Pinot Grigio, with citrus, white flowers, and green apple, finishing with a crisp minerality.
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.

Lemon Butter Scallops

Ingredients:

• 500g scallops
• 2 tbsp olive oil
• 2 tbsp butter
• Juice of 1 lemon
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil in a pan over medium-high heat. Sear scallops for 2-3 minutes on each side until golden brown.
3. Remove scallops and reduce heat. Add butter, garlic, and lemon juice to the pan. Cook until fragrant.
4. Return scallops to the pan to coat in sauce. Garnish with parsley and serve immediately.

Tip: Pair with Lava Falanghina for a bright and elegant match.