Falanghina is one of Campania’s oldest grape varieties, believed to have been cultivated by the ancient Greeks and later adopted by the Romans. While the name "Falanghina" was recorded in the 19th century, it’s often linked - perhaps romantically - to the Falernian wine of antiquity. In the 20th century, Falanghina nearly disappeared, but a revival began in the 1990s as local producers renewed interest in indigenous varieties. Today, Falanghina is divided into two genetically distinct biotypes: Falanghina Flegrea, which dominates in the Campi Flegrei region, and Falanghina Beneventana, found inland around Benevento. Flegrea is considered the finer of the two when grown near the coast.

Falanghina Flegrea is not a clone but a genetically distinct variety from Falanghina Beneventana, despite their shared name. “Flegrea” refers to the Campi Flegrei, the volcanic coastal area near Naples. DNA analysis has confirmed its distinctiveness, and modern bottlings often specify the biotype to highlight terroir influence.

Falanghina Flegrea performs best on volcanic soils with good drainage and is well adapted to the coastal breezes and Mediterranean climate of Campi Flegrei. It buds early and ripens mid- to late-season, with good resistance to drought but some vulnerability to mildew. Trellising systems that expose the grapes to airflow and sunlight are commonly used. Old pergola-style vines are still found in the region, particularly on terraced coastal slopes.

Typically vinified as a dry white wine, Falanghina Flegrea is prized for its freshness and aromatic intensity. Wines display notes of white flowers, citrus peel, green apple, and saline minerality. The volcanic terroir often imparts a smoky or sulphurous undertone. Stainless steel is the dominant vinification method, though some producers experiment with lees ageing for added texture. Sparkling and late-harvest styles exist but are uncommon.

Typically vinified as a dry white wine, Falanghina Flegrea is prized for its freshness and aromatic intensity. Wines display notes of white flowers, citrus peel, green apple, and saline minerality. The volcanic terroir often imparts a smoky or sulphurous undertone. Stainless steel is the dominant vinification method, though some producers experiment with lees ageing for added texture. Sparkling and late-harvest styles exist but are uncommon.

In recent years, Falanghina Flegrea has gained renewed attention thanks to Campania’s broader push for quality and identity. Sommeliers appreciate its ability to express terroir and its compatibility with seafood, especially in Naples and the Amalfi Coast. Increasingly, wines are being marketed with clear biotype labelling, and top producers from Campi Flegrei are earning international praise. Falanghina Flegrea is also being promoted as a standard-bearer for volcanic wines from Southern Italy.