Campania IGP “Levata” (2022) - Monserrato 1973
Falanghina is one of the emblematic varieties of Campania, appreciated for its versatility and for its fresh, mineral profile. The name "Levata" evokes the idea of light and rebirth, perfectly in line with the vibrant style of the wine.
Campania IGP “Levata” (2022) - Monserrato 1973
Type: Vino Bianco
Area: Italy, Campania, Beneventano
Appellation: Campania IGP
Grape variety: Falanghina
Vintage: 2022
Winery: Monserrato 1973
Alcohol: 13,5
The appellation: Campania IGP
The Campania IGP (Indicazione Geografica Protetta) is one of the broadest and most versatile appellations of the Campania region, in southern Italy. It was created to make the most of wines that express the identity of the Campanian land but do not fall within the more specific DOC or DOCG appellations. Under the Campania IGP it is possible to make a wide range of red, white and rosé wines, often from historic native varieties, but also from international ones. The variety of soils (volcanic, clay, limestone) and of microclimates gives fresh, mineral, fruity and highly characterful wines.
Find out more about Campania IGPWhat to eat with Campania IGP “Levata”
Who makes it: Monserrato 1973
Founded in 1973 by Cavalier Francesco Zecchina, a Neapolitan building contractor with a passion for wine, the Monserrato 1973 estate stands at the foot of Monte Serrato, in the hills of the Benevento area. Initially devoted to growing tobacco, olives and grapes for family use, the estate underwent a significant transformation under the guidance of his daughter Paola and his grandson Lucio Murena. Today Monserrato 1973 stands out for its organic wines and oils, an authentic expression of the Sannio countryside.
Find out more about Monserrato 1973The vine of Campania IGP “Levata”
Falanghina
Falanghina is an ancient white grape variety native to Campania, today considered one of the symbols of the winemaking rebirth of southern Italy. Thanks to its natural freshness, its floral and fruity aromas and its versatility in the cellar, Falanghina is today among the most appreciated Italian whites, both for everyday drinking and for refined pairings. The variety is grown mainly in the provinces of Benevento, Caserta and Naples, where it gives fresh, fragrant, mineral wines of excellent drinkability.
Find out moreCampania IGP “Levata”: the Beneventano area
Beneventano
The Beneventano is a historic wine-growing area of Campania, in the north-east of the region around the city of Benevento. This area, marked by gentle hills, volcanic, clay and limestone soils and a continental climate tempered by Apennine breezes, is one of the beating hearts of Campanian viticulture. The Beneventano grows native varieties of very ancient tradition, such as Falanghina, Greco, Fiano, Aglianico and Coda di Volpe, capable of giving fresh, intense and authentic wines, increasingly appreciated both in Italy and abroad.
Find out more about BeneventanoClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Campania IGP “Levata”
Primary aromas: White-fleshed fruit (pear, apple), Citrus (citron, grapefruit) and White flowers (lily, orange blossom)
Secondary aromas: Herbaceous notes (sage, thyme) and Mineral background
Tasting notes: Levata 2022 from Monserrato 1973 (100% Falanghina) is a bright, fragrant white. On the palate it shows lively freshness, a slender sip and a citrus-saline profile very typical of Falanghina from the Benevento area. The finish is dry, direct and thirst-quenching, with hints of lemon zest and wet stone. A wine to drink young, ideal for light dishes and sunny days.
| Sulphites | yes |
| Body | Smooth and slender |
| Acidity | Medium-high |
| Tannin | No |
| Sweetness | Dry |
| Finish | Medium, citrussy and fresh |
| Colour | Pale straw yellow with pale green highlights |
| Clarity | Clear |
| Body | Light–medium |
Winemaking methods used for Campania IGP “Levata”
Soft pressing
Soft pressing is a gentle winemaking technique, used to extract the must from the grapes with the least possible pressure. This method makes it possible to obtain a high-quality must, free of excessive phenolic or tannic substances, ideal for producing elegant white, rosé and red wines.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreAgeing methods used for Campania IGP “Levata”
In bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreIn stainless steel (1–6 months)
Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.
Find out more