Quintodecimo Falanghina Via del Campo 2025
Quintodecimo Falanghina Via del Campo 2025
(92-94) pts Vinous
Drinking Window 2027 - 2034
The 2025 Via del Campo is wildly expressive, with lime zest, green melon, ginger shavings, mint and a whiff of pine. A core of vibrant acidity and salty mineral tones balance crisp orchard fruits and rounded textures. The 2025 keeps tension high as a tart citrus inflection and hints of kiwi linger.
- By Eric Guido on August 2026
The 2021 Taurasis from Quintodecimo are glorious. The vintage’s combination of ripe fruit and structure plays directly into Luigi Moio’s polished, Bordeaux-influenced approach, yielding wines of both power and grace. The 2020 Riserva Grand Cru Luigi Moio is fleshier and more fruit-driven, with sweeter tannins, but it retains excellent balance. Quintodecimo did not produce Taurasi from the difficult 2023 season. Instead, all of the estate’s Aglianico was directed into Terra d’Eclano. The resulting wine lacks the power of Taurasi but rises well above the usual expectations for this bottling. The 2025 whites are also particularly balanced, with excellent acidity. It appears to have been an unusually even growing season, although the reds will provide a fuller picture of the vintage.
Grape: Falanghina 100%
Altitude: 360 meters
Exposure: West
Soil: Clayey-calcareous
Vineyard: Production area Mirabella Eclano (VIA DEL CAMPO vineyard, piano dei Greci). Planted 2004
Viticulture: Planting density 4000 vines/hectare. Horizontal vertical trellis with Guyot training system. Yield 1.8 kg/vine. Manually picked in 15 kg boxes.
Winemaking: After a long pressing of the whole grapes, the free-run must, rigorously protected from oxygen, is separated from the pressed must and clarified by natural settling. The fermentation takes place in stainless steel tanks (70%) and in new oak barrels (30%).
Aging: The wines are aged for 8 months on fine lees, periodically resuspended.
Terroir
Via del Campo comes from vineyards in the heart of Irpinia, in the high hills of Campania’s interior, where Falanghina achieves a rare depth and finesse. The vines are planted at elevations of around 450–500 meters above sea level, where cooler nights and a long growing season allow for the slow, even ripening of the grapes. The soils here are predominantly calcareous clay with a volcanic component—rich in minerals, yet well-drained—which lends both aromatic lift and a signature saline-mineral backbone to the wine. Exposure is generally south to southwest, maximizing sunlight while preserving freshness through diurnal temperature swings.
Vinification
Harvested by hand in early October to capture full aromatic development, the grapes are gently pressed and the must undergoes a cold settling before fermentation. Fermentation takes place in stainless steel tanks at controlled temperatures to retain Falanghina’s delicate floral and fruit profile, though a small portion is fermented and aged in large French oak barrels for added texture and complexity. The wine rests on its fine lees for several months with regular bâtonnage, building mid-palate weight while preserving its bright acidity. Bottling occurs in late spring to lock in freshness.
Serving & Pairing
Best served at 10–12 °C, this wine is ideal with raw or lightly cooked shellfish, fritto misto, grilled seabass, or buffalo mozzarella with basil and olive oil. Its balance of richness and freshness also makes it a beautiful match for risotto with zucchini blossoms or pasta with clams.
