Campi Valerio Falanghina Molise Fannia

Very peachy, with pears and grapefruit. A touch of almond flavor. A little bubbly when first opened. Well rounded in its acidity. Compared to a Soave and this is a little more acidity but held up better to a blue cheese than than the Soave. Update- after 5 days in the fridge this was still very nice. The bubbles are gone but the stone peach and soft acidity remained. Will buy again.

I completely agree with the previous tasting notes of Micklethepickle and SRH. Unknown Italian region and grape variety to me, but brilliant QPR on sale (8€). Suckling: 91p

Nice core SB. And, Not too tart, after 30 minutes. My wife loves SB. But, many make me tarten. i like This one. Give it 15-30 minutes to relax after you open it.

Pale. Visible spritz in the glass immediately on opening. Nose not particularly open, but showing some sharp lemony aromas (merchant's tasting note says limoncello), and perhaps some wet rocks. Palate rather chablis-like on entry with a sort of creamy nuttiness. A wheaty leesiness lingers on the back of the palate. Altogether rather pleasant. I think it would go well with a light pasta dish, perhaps with mushrooms or cream.

Nice wine. Medium yellow with some viscosity. Floral nose, with honey and beeswax. Steely note. Pretty good body and real good fruit presence in the mouth. A lot of acidity but has the fruit to match. Mouthwatering. Somewhat smoky fruit. Long finish. Could stand up well to linguine and clams. By itself, very refreshing on a hot day. 4-12-15-8: 89/100.

Taste Italy (San Diego Wine Co.) : WAY too cold 100% Falanghia from a 1 Ha vyd of medium texture, tending towards clay soils @ 560 m elev in the Monteroduni area; Vinified (including malolactic) & aged in s/s; N: Minerals with undertones of pears & earth P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by a CRISP acidity which sets the parameters into & through the LONG, balanced finish with HINTS of a very, VERY slight …