Falanghina from Benevento blended with a little Coda di Volpe from their vineyards in Montemarano. The grapes were fermented on the skins before being pressed off and put into bottle the following spring with a little Greco must for a second fermentation. There is no disgorgement, making for a cloudy, amber wine that is just the right side of frizzante. Bone dry, this is as old-school as it gets and screams for a nice hunk of salami or some salty, aged cheese.