The Land

Contrada Salandra’s Falanghina comes from two small parcels within the Campi Flegrei DOC near Pozzuoli: Coste di Cuma (planted 1975, 90m elevation, northeast exposure, 80% volcanic sand) and Monte Sant’Angelo (planted 2010, 200m elevation, southeast exposure, 74% volcanic sand). Both sites are rich in volcanic ash and pumice above igneous rock, with poor, free-draining soils that resist phylloxera, allowing for ungrafted vines. The influence of the nearby Tyrrhenian Sea just 2 km away, combined with cool breezes and steep slopes, yields Falanghina of purity, intense minerality, and taut structure.

The Wine

100% Falanghina, hand-harvested in early October at low yields of 27–30 hl/ha. Grapes are destemmed and given short skin maceration—ranging from hours to up to three days depending on vintage—before gentle pressing. Fermentation occurs with native yeast in stainless steel; malolactic fermentation is partial. The wine rests 10 months in tank, eight of those on fine lees, with minimal sulfur addition (25 mg/l) and light filtration. Bottle-aged for up to three years before release. The result is a linear, brightly mineral wine with notes of citrus grove, almond and honey and subtle herbs, a textured palate, firm acidity, and a distinctive volcanic edge that stands apart from more commercial renditions of the variety.

The People

Giuseppe Fortunato, an engineer turned farmer, and his wife Sandra Castaldo established Contrada Salandra in the early 2000s as a sanctuary of biodiversity and traditional farming. With just 2.2 hectares of estate vines and another 2.7 leased, they farm organically using natural alternatives to copper and sulfur, including algae and plant extracts. Working entirely by hand in the steep, narrow vineyards of Campi Flegrei, their focus is to preserve the integrity of piede franco vines and produce wines that speak clearly of place. Contrada Salandra is widely regarded as the benchmark for Falanghina in Italy, with wines of exceptional restraint, clarity, and aging potential.

Food Pairings:

Grilled Sea Bass with Lemon and Fennel – The clean, delicate texture of sea bass allows the wine’s precise acidity and volcanic minerality to shine. Grilled fennel adds a soft aromatic echo to the wine’s subtle herbal character, while a touch of lemon lifts the flavors without overpowering the balance.

Zucchini and Ricotta Ravioli with Mint Butter – The gentle sweetness of zucchini and creamy ricotta are complemented by the wine’s taut structure and crisp finish. Fresh mint introduces a bright aromatic note that mirrors the natural lift and energy of Campi Flegrei Falanghina.

Fennel, Orange, and Olive Salad – A vibrant, textured dish where the sweet acidity of orange and the mild anise of fennel play off the wine’s citrus and mineral backbone. The briny touch of olives enhances the wine’s distinctive coastal salinity and finesse.

Italy - South