Farnese Vini Srl

Vesevo Beneventano Falanghina IGT 2019

Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Falanghina (100%) Campania, Italy
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $25.00
  • Farnese Vini Srl
    Italia 66026

White blossom and lemon zest aromas unfold to reveal a fresh, vibrant and lively palate with lingering lemon zest on the finish. The wine’s floral and zesty lemon notes were accentuated by the dish.

Tight lemony aromas plus raw oak accents. The palate is tight and lemony with good persistence. While the wine improved alongside the food, it was not a perfect match.

Muted nose with lemon lime aromas on the nose. Nervous palate with bracing acidity. Energetic as a wine. Crack open when the palate needs a pick me up. I would bring this along for a fish and chip supper. I suspect this wine would go well with fats based on how well it responded to the rillette.

Hints of herbal notes with lemon and lime zest coming through. Bright fruit with slight tropical characters on the finish. Dish works well with the acid and fruit. Makes the wine have a longer palate.

Pale straw with hints of green, interesting nose that’s hard to describe, pepper, spice, medium bodied textural palate. The richness of the rillette added a nice creamy texture to the wine.

Lovely juicy acidity on the palate, bright and fresh, with lemon pith, citrus notes.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.