Insula Felix Epomeo Bianco IGT – Qvevri

Falanghina vinified in QVEVRI amphora with six months of maceration on the skins

Falanghina like you've never tasted it before: macerated, deep, and a guardian of the Ischian sun.

The Insula Felix Qvevri of Tenuta del Cannavale

The Insula Felix Epomeo Bianco IGT Qvevri is Tenuta del Cannavale's Falanghina interpreted as a macerated white, a true "orange wine." Unlike the PET NAT version, here the grapes ferment 100% spontaneously in QVEVRI terracotta amphorae, with a long maceration on the skins for a full six months, giving the wine depth, structure, and extraordinary aromatic complexity. The grapes grow on volcanic soil, 300 meters above sea level, cultivated biodynamically, and harvested by hand. It is a wine that 100% reflects the raw material, the fruit of a pristine estate, with no vehicular access, surrounded by chestnut groves, and far from residential areas. The most daring and gastronomic expression of Ischian Falanghina.
 
 
 

The roots of this Falanghina lie between Campania and Georgia

Falanghina is one of Campania's oldest and most noble white grape varieties, cultivated in these lands since Roman times. According to many scholars, it was the basis of the legendary Falerno, the most famous and prized wine of antiquity, praised by poets such as Horace and Martial. Vinifying it in amphorae, QVEVRI creates a fascinating bridge between two age-old traditions: that of Campania and that of Georgia, where fermentation and maceration in large terracotta amphorae has been practiced for over eight thousand years, a UNESCO World Heritage Site. The long maceration on the skins, typical of orange wines, yields a wine of great character and longevity, far removed from conventional white wines. Tenuta del Cannavale thus unites the ancient Campanian grape variety and the ancestral wisdom of the amphora.
 
 
 

Choosing Insula Felix Qvevri means taking care of yourself

A wine produced through spontaneous fermentation using indigenous yeasts, macerated in amphorae, and biodynamically grown, represents a conscious choice for a more natural and authentic drinking experience. Spontaneous fermentation and long maceration on the skins preserve and enrich the grape's richness of noble substances: prolonged contact with the skins gives this white wine an unusually high concentration of polyphenols and antioxidants. Cultivation on volcanic soil, with limited sulfur and copper protection and CCPB organic certification, guarantees a vibrant and authentic product. Consumed in moderation, it is part of the convivial Mediterranean tradition. Choosing a natural wine also means supporting sustainable farming practices and highlighting a precious native grape variety.
 
 
 

How to Best Use: Insula Felix Epomeo Bianco Qvevri

• WITH BLUE FISH AND THE INTENSE FLAVOURS OF THE SEA — Its tannic structure supports the most decisive flavors. Serve it with tasty dishes. Cetara Anchovy Fillets in Oil or with the Spaghettoni with Senatore Cappelli curve with squid ink, in a bold and Mediterranean combination.
• WITH VEGETARIAN DISHES AND VEGETABLE CREAMS — Its complexity pairs well with flavorful local dishes. Try it with a creamy sauce. Organic Eggplant Babaganoush or a chickpea hummus, whose depth it enhances.
• WITH GOAT CHEESES AND CHARACTER — Its macerated texture goes well with cheeses with a strong flavour. Margherita Goat's Robiola and Velabro Smoked Goat Cheese they complement the sip beautifully.

TECHNICAL CHARACTERISTICS OF THE WINE

KIND: White wine macerated in amphora
CLASSIFICATION: Indicazione Geografica Tipica (IGT)
PRODUCTION AREA: Municipality of Barano d'Ischia, hamlet of Fiaiano, Cannavale locality
GRAPE VARIETY: Falanghina
VINEYARD: Surface area of ​​5.600 m2, Guyot training system, altitude 300 m above sea level, south-east exposure, volcanic soil, sandy on the surface and clayey above 2 m
VINEYARD OPERATIONS: Sowing of polyphyte green manure, biodynamic preparations, manual pruning, selection of shoots
DEFENSE METHOD: Sulfur and copper; a certified organic company under the control of CCPB Srl
HARVEST: Manual harvest in crates of max 15 kg
VINIFICATION: Spontaneous fermentation with its own yeasts, 100% in amphora (QVEVRI) with long maceration on the skins for 6 months
MATURING: In amphora QVEVRI (tinajas)
SERVICE TEMPERATURE: 10°/12° C
 
 
 

VISUAL EXAMINATION

It has an intense golden yellow color with amber reflections, bright and with good consistency, a visual signature of the long maceration on the skins and the naturalness of an unfiltered vinification in amphora.
 
 
 

OLFACTORY EXAMINATION

The nose is complex and enveloping: ripe and dried yellow fruit combines with notes of Mediterranean aromatic herbs, candied citrus peel, honey and hints of volcanic minerals, in a deep and multifaceted bouquet typical of macerated wines.
 
 
 

TASTE TEST

On the palate, it is structured and full-bodied, with a pleasant tannic texture from the maceration and an enveloping, volcanic flavor. The palate is full and gastronomic, with a long, persistent finish of fascinating complexity.
 
 
 

FOOD PAIRINGS

A macerated white wine with a strong gastronomic vocation, it pairs perfectly with oily fish and intense seafood flavors, vegetarian dishes and creamy vegetable soups, and goat's and strong cheeses. Its tannic structure makes it capable of withstanding challenging pairings. Serve chilled, but not chilled, at 10-12°C.
 
 
 

The Producer: Tenuta del Cannavale

Tenuta del Cannavale is a biodynamic farm in Barano d'Ischia, founded by siblings Gennaro and Anna Manna. They cultivate terraced vineyards on volcanic soil, over 300 meters above sea level, and make their wine in QVEVRI amphorae using natural methods, fully respecting nature and Ischia's farming traditions.
 
 
 

Important

Contains sulfites. Unfiltered wine. Spontaneous fermentation. Long maceration in Georgian amphorae.
 
 
 

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