2022 Regina Viarum “Kleopatra” — Falerno del Massico Bianco DOP

2022 Regina Viarum “Kleopatra” — Falerno del Massico Bianco DOP

Campania, Italy | Falanghina 100% | Terracotta Amphora

Background

Kleopatra is Regina Viarum’s interpretation of the Falerno white, produced since the 2018 harvest. It is made from 100% Falanghina grapes grown in the surroundings of Monte Massico, in Nocelleto di Carinola in the province of Caserta. The vineyard is trained in Guyot on silty-sandy soils at 80 metres above sea level with a south/south-east exposure, at a planting density of 4,000 vines per hectare. What distinguishes Kleopatra from most white wines is its bold, ancient winemaking approach: the wine ferments on its full lees in terracotta amphora, where malolactic fermentation also takes place naturally, and it remains in refinement without racking for approximately 10 months, followed by a minimum of 2 months in bottle.

Appearance

Brilliant deep golden yellow with warm amber highlights — a visual testament to the extended skin contact and amphora ageing. The colour is more evolved than a conventionally vinified white, hinting at texture and depth before the wine reaches the nose.

Nose

The wine is complex, with an intense bouquet of floral notes of elderflower and acacia, complemented by white and yellow-fleshed fruit typical of the Mediterranean maquis. With time in the glass, the amphora ageing adds layers of dried apricot, beeswax, chamomile, and a subtle earthy minerality — an ancient aromatic signature that evokes the volcanic soils of Monte Massico.

Palate

On the palate, the wine is fresh and elegant, yet simultaneously structured and glyceric. The skin-contact maceration and full-lees fermentation give Kleopatra a pleasing textural weight — a broad, almost oily mid-palate that is rare in southern Italian whites. The naturally occurring malolactic fermentation in amphora softens the acidity into a seamless, creamy flow, while the wine’s inherent freshness keeps everything lively. The finish is long, saline, and persistent, with a gentle oxidative nuance that adds complexity rather than fatigue.

Finish

Lingering and mineral, with echoes of dried citrus peel, toasted almonds, wild herbs, and a distinctive volcanic salinity characteristic of the Massico terroir.

Food Pairing

The wine pairs perfectly with more elaborate and flavourful seafood dishes, soft fresh cheeses typical of the Massico territory, and flavourful first courses based on white meat ragù. Consider also grilled langoustines, spaghetti alle vongole, or aged Provolone del Monaco.

Serve: 8–10°C

Decant: 15 minutes recommended to open up aromatics

Vinification: 100% Falanghina | Harvest: late September | Fermented and aged 10 months in terracotta amphora | Minimum 2 months in bottle​​​​​​​​​​​​​​​​ PM 90