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.