The name of the Falanghina vine derives from Falernina, due to its widespread use in Falernus Ager. It was probably the Roman merchants who brought this grape from Greece to Italy, spreading its cultivation in the center and south. The first written mention of a grape with this name dates back to 1804; it is then found in an agricultural work of the Ex-provincial Father Niccola Columella Onorati who inserts Falanghina among the “good to eat” grapes. In the twentieth century, Falanghina began to be considered among the best Italian vines and its cultivation was recommended to improve the production of the main wine-growing areas of the South. The vinification involves the use of 100% pure Falanghina grapes. The origin of the vines lies in the municipality of Montemiletto in the province of Avellino. The training system is the classic Guyot system. The density of the plant reaches 3,500 plants per hectare. The yield is 70 quintals of grapes per hectare of land. The harvest period falls at the end of September with the grapes in full ripeness. The harvesting method is strictly by hand with wooden cases of 25 kilograms. White vinification involves soft pressing and fermentation at a controlled temperature.