Irpinia

Cilento

Campi Flegrei

Roccamorfina e Foce del Garigliano

Taburno e Monti Trebulani

Penisola Sorrentina

Italia

Campania

I vini della Campania | Uglygrapes

The wines of Campania | Uglygrapes

Intense ruby red. Red fruits, spices. Acidic, rich, tannic, fruity notes.

The name Vigna Macchia dei Goti derives from the district in the town of Taurasi where the vineyards are located, which stand on clay and limestone soils about 350 meters above sea level facing southwest. Aglianico is the only grape used for the production of this wine; yields are deliberately very low to increase the quality of the product.

The name Vigna Macchia dei Goti derives from the district in the village of Taurasi where the vineyards stand on clay and limestone soils about 350 meters above sea level facing southwest.

<label>Soil:</label>Clayey, calcareous
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>55 q
<label>Harvest time:</label>Late October, early November
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged in Troncai, Center and Vosges French oak barrels for 12-18 months.
<label>Sulfur dioxide:</label>na

Taurasi Docg

Aglianico

Antonio Caggiano

Taurasi

Vigna Macchia dei Goti

Straw yellow with greenish highlights. Citrus, balsamic and mineral notes. Fresh, dry, enveloping.

<label>Soil:</label>Clayey with volcanic matrix elements
<label>Average vineyard age:</label>23 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>First decade of October
<label>Vinification and ageing:</label>Maceration on the skins for about 15 hours, maceration on the lees for 6 days at a temperature of 8°C. Fermentation in steel for 80%, 20% in barrique at a temperature of 12-14°C. Aging in steel and barrique on fine lees for 8 months, then 2 years in bottle.
<label>Sulfur dioxide:</label>na

Fiano di Avellino Riserva Docg

Fiano

Rocca del Principe

Vigneti località Arianello

Yellow with orange highlights. Yellow peach, chalk, flint, notes of toasted hazelnuts, flowers. Savory, persistent.

"Tognano" is the winery's cru, made from Fiano di Avellino in the Contrada Tognano in the village of Arianiello. Renaissance documents mention Contrada Tognano as one of the best for Fiano production. The vines were grafted onto 100-year-old Fiano clone plants, grown on clay and sandy soils at an altitude of 500 meters in a dry, breezy climate.

"Tognano" is the winery's cru, made from Fiano di Avellino in the Contrada Tognano in the village of Arianiello. Renaissance documents mention Contrada Tognano as one of the best for Fiano production.

<label>Soil:</label>Calcareous clayey at depth, silty and sandy with volcanic ash at the surface
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in stainless steel at a temperature of 12°C for 40 days. Aging in steel for 12 months on fine lees, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Bright ruby red. Licorice, pepper, herbs, flowers, spices. Full-bodied, fresh, tannic, persistent.

Made with only Aglianico grapes from vines over 80 years old, Poliphemo is the result of natural viticulture and without the aid of technology or any chemicals. Vinification is done without the addition of yeast or tannins, and the wine is neither filtered nor clarified, allowing it to last.

Made with only Aglianico grapes from vines over 80 years old, Poliphemo is the result of natural viticulture and without the aid of technology or any chemicals.

<label>Soil:</label>Sandy clayey of calcareous nature, rich in pyroplastics
<label>Average vineyard age:</label>85 years old
<label>Estensione del vigneto:</label>1.5 ha
<label>Vine training:</label>Avellina ray
<label>Vine density:</label>500 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration for 40 days in chestnut vats and open oak barrels. Aged for 12 months in tonneau, 12 months in oak barrels and the next 12 months in bottle. Unfiltered.

Luigi Tecce

Vigneti Località Paternopoli

Paternopoli

Bright red with ruby and garnet highlights. Red fruits, spices. Round, slightly tannic, sweet notes.

A brilliant red wine that owes its characteristics to the special processing. It is in fact fermented in francelsi barriques for a few days, and then aged in the same barriques for 30 months, to be followed by six months of bottle aging.

VN00606 - Vigna Quattro Confini Taurasi Docg - Benito Ferrara

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Benito Ferrara

Vigneti località Montemiletto

Intense ruby red. Spices, coffee powder, hints of berries. Tannic, firm.

Quattro Spine is made from Aglianico, Tintore and Piedirosso grapes grown in Tramonti. The vineyards are centuries-old free-footed and stand on calcareous dolomitic soils characterized by terracing due to their steep slope; the exposure is southeast with altitudes varying between 300 and 600 meters.

<label>Soil:</label>Calcareous-dolomitic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Traditional arbor, espalier
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late October and early November
<label>Vinification and ageing:</label>Fermentation in steel. Aged in steel and 25 hl barrels for 18-24 months, then in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Costa d'Amalfi Rosso Riserva Doc

Piedirosso

Tintore di Tramonti

Tenuta San Francesco

Tramonti

Ruby red. Myrtle leaves, red fruits, licorice, herbs. Tannic, fresh, full-bodied, intense.

Puro Sangue is vinified in an artisanal way using organic and biodynamic methods, without the aid of technology or chemistry. The grapes are grown in vineyards located 500 meters above sea level in Partenopoli, in the Taurasi area.

<label>Soil:</label>Clayey sandy of a calcareous nature
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>35 ha
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration for 40 days in chestnut vats and open oak barrels. Aged for 12 months in tonneaux, 12 months in 50 hl oak barrels and for 24 months after blending in bottles. Unfiltered.
<label>Sulfur dioxide:</label>22 mg/l

Taurasi Riserva Docg

Dark ruby red. Clay, clay, red fruits, spicy notes. Tannic, soft, fresh, savory.

Phos is made from only Aglianico grapes grown in the Teano area at an altitude of 200 m on mainly volcanic soil. The entire wine-making process is carried out without the use of additives and chemicals following a biodynamic process. The grapes are spontaneously fermented in amphorae with long macerations, and aging is also carried out in amphorae for 8 months.

Phos is made from only Aglianico grapes grown in the Teano area at an altitude of 200 m on mainly volcanic soil. The entire wine production process is carried out without the use of additives and chemicals following a biodynamic process.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>18 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in amphora with indigenous yeasts and long macerations. Aging for 8 months on the lees in the fermentation amphora. No filtration or clarification.
<label>Sulfur dioxide:</label>26 mg/l

Campania Rosso Igt

I Cacciagalli

Vigneti Cacciagalli

Teano

Ruby red with garnet highlights. Pine resin, roasted coffee, red fruit, hints of white pepper. Tannic, alcoholic, persistent.

The name of the grape variety "Tintore di Tramonti" comes from the fact that it is a grape with very colorful juice, which is very rare, usually grapes have colorless flesh. Tramonti is the name of the small town on the Amalfi coast where the vineyards are located and derives from the Latin "triventum" or three winds, since strong, cold winds blow in this area.  It is a rare grape, genetically related to some of the lesser grapes of Campania; it is not very fertile but is very vigorous, with high yields; it is susceptible to Botrytis, but local growers value it for its intense color and ability to accumulate sugars.

The name of the grape variety "Tintore di Tramonti" comes from the fact that it is a grape with very colorful juice, which is very rare, usually grapes have colorless flesh. Tramonti is the name of the small town on the Amalfi coast where the vineyards are located and derives from the Latin "triventum" or three winds, since strong, cold winds blow in this area.

<label>Soil:</label>Calcareous-dolomitic with volcanic pyroclasts
<label>Average vineyard age:</label>From 150 to over 300 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Traditional pergola
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late October, early November
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged in 25 hl barrel for 18-24 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Ruby red. Earth, macerated leaves, sand, black fruits. Acidic, tannic, defined.

Sphaeranera is made from Pallagrello Nero grapes grown according to organic and biodynamic agriculture on the soil of an extinct volcano in Roccamonfina. Grapes harvested in October undergo spontaneous alcoholic fermentations and long macerations on the skins in terracotta amphorae where aging takes place without the wine being filtered or clarified.

Sphaeranera is made from Pallagrello Nero grapes grown according to organic and biodynamic farming on the soil of an extinct volcano in Roccamonfina.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>0.8 ha
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>4500 cceppi per hectare
<label>Average production per ha:</label>40 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration on the skins for 7-8 months in terracotta amphorae. Maturation on fine lees for 8 months in the same containers. No filtration or clarification.
<label>Sulfur dioxide:</label>29 mg/l

Pallagrello Nero

Bright straw yellow with golden highlights. Yellow-fleshed fruit, lemongrass, iodine notes. Fresh, acidic.

Coda di Volpe Irpinia Doc, is a white grape variety that finds its ideal habitat among the hills and mountains of Irpinia, where Cantina Perillo is located. The vines have an average age of 100 years, and give a wine of great originality, complex and structured.

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>100 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel. Aged in steel for 24 months.
<label>Sulfur dioxide:</label>na

Coda di Volpe Irpinia Doc

Coda di Volpe Bianca

Perillo

Cantina Perillo

Intense ruby red. Red fruits, hints of licorice, graphite, black pepper, slightly smoky. Balanced, tannic, balsamic notes.

Terra di Lavoro is made by blending Aglianico and Piedirosso in a balanced way. The cultivated vineyards face southwest, rising between four hundred and five hundred meters above sea level on volcanic soils that slope down toward the sea of the Gulf of Gaeta. The vineyards grow in the area that was the province of Terra di Lavoro until the early 1900s.

IL Terra di Lavoro is produced by blending Aglianico and Piedirosso in a balanced way. The cultivated vineyards face southwest, rising between four hundred and five hundred meters above sea level on volcanic soils that slope down to the sea of the Gulf of Gaeta.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration on the skins for 20 days and frequent punching down. Aging takes place for 12 months in barrique on fine lees.
<label>Sulfur dioxide:</label>na

Galardi

Vigneti Galardi

Roccamorfina

Aromatic personality and great elegance, difficult to describe in words.

Luigi Tecce's Diavolo Pazzo is an exclusive wine, produced in only 666 bottles on the occasion of the 10th anniversary of Vinicio Capossela's Sponz Festival. Made from Aglianico and Coda di Volpe Nera grapes, an almost forgotten variety, from vineyards in Paternopoli, this wine is vinified in an ancient cave in Calitri and aged in wood for 18 months. With its limited run and numbered label, the Diavolo Pazzo becomes a precious memento of the event, to be opened (ideally) in 2035. This exclusive wine is a tribute to the local winemaking tradition and Luigi Tecce's artistry.

Discover Luigi Tecce's Diavolo Pazzo, an exclusive wine in a limited edition of only 666. A unique blend of Aglianico and Coda di Volpe Nera grapes, sourced from the vineyards of Paternopoli and masterfully vinified in the evocative cave of Calitri. A sensory experience to keep as a memento of the 10-year anniversary of the Sponz Festival.

<label>Soil:</label>Sandy clayey of calcareous nature
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing:nd
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Time of harvest:</label>nd
<label>Vinification and aging:</label>Aged for 18 months in barrels.
<label>Total sulfur:</label>nd

Vino Rosso

Coda di Volpe Nera

Bright yellow. Ripe fruit, flowers, honey. Enveloping, juicy, fresh, savory notes, vegetal.

Zagreo is made from Fiano grapes grown on volcanic soils and with very low yields. Biodynamic principles are followed for cultivation and no chemical or synthetic products are used. The grapes ferment in terracotta amphorae in which a long maceration also takes place; aging is done in the same containers and lasts 9 months.

Zagreo is made from Fiano grapes grown on volcanic soils and with very low yields. Biodynamic principles are followed for cultivation and no chemical or synthetic products are used.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>40-50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration on the skins for 2 months in terracotta amphorae. Aging for 9 months in the same containers. Unfiltered.
<label>Sulfur dioxide:</label>25 mg/l

Campania Bianco Igt

Cherry pink. Red fruits, spicy and mineral notes. Persistent, intense, fresh, sapid.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Rosato Roccamonfina Igt

Bright garnet red. Flowers, red fruits, herbs, citrus, cigar and leather notes. Rich, alcoholic, acidic, tannic.

"Quindicianni" Taurasi Riserva Docg from the Perillo winery, is a red wine made from pure Aglianico grapes, harvested from vines over 100 years old grown at 600 meters above sea level. The wine's name comes from its very long processing time: in fact, the grapes are fermented in steel for about a month, followed by aging in barrels for 14 years. The result is a rich, alcoholic red wine with strong and persistent notes.

The "Quindicianni" Taurasi Riserva Docg from the Perillo winery, is a red wine made from pure Aglianico grapes harvested from vines over 100 years old grown at 600 meters above sea level.

<label>Soil:</label>Clayey, sandy
<label>Average vineyard age:</label>100 years
<label>Estensione del vigneto:</label>5 ha
<label>Vine training:</label>Spoke
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel for 28 days. Aging in large barrels for 14 years.
<label>Sulfur dioxide:</label>na

Ruby red with garnet highlights. Red fruits, hints of spice and licorice. Tannic, acid notes, savory.

Aglianico is considered one of the oldest grapes in Italy, according to some it was already present at the time of the Roman Empire and was imported in the eighth century BC from Greece. One thesis about the origin of the name is that it comes from the Greek word "ellanic." There are no certain sources on the origins of the name, and according to other experts, Aglianico derives from the Spanish "llano" meaning plain, consequently "grape of the plains," the thesis is supported by the fact that the earliest records of Aglianico date back to the 16th century, shortly after the Spanish invasion of southern Italy. The shape of the cluster is pyramidal of small to medium size, compact with small round berries of a very intense blue-black color. The thick skin allows it to resist botrytis by allowing late harvesting since it is a slow-ripening grape that grows at altitudes of 600-700 meters.

Aglianico is considered one of the oldest grapes in Italy, according to some it was already present at the time of the Roman Empire and was imported in the eighth century BC from Greece. One thesis about the origin of the name is that it comes from the Greek word "ellanic."

<label>Soil:</label>Calcareous, volcanic and clayey
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel tanks with 3-week maceration. Aged in French oak barrels for about 12 months, then in bottle for a minimum of 6 months.
<label>Sulfur dioxide:</label>na

Aglianico Sannio Doc

Mustilli

Sant'Agata dei Goti

Intense ruby red. Red fruits, spices, licorice, balsamic notes. Fresh, slightly tannic, savory, balanced, bittersweet.

Pallagrello Nero was first described in 1904. It is characterized by a compact, cylindrical, small cluster and is fairly resistant to drought but is very susceptible to disease, especially botrytis. It ripens relatively late, in early October.

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>60 - 70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Temperature-controlled fermentation in stainless steel. Aged for 12 months in barrique, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Pallagrello Nero Terre del Volturno Igt

Vestini Campagnano

Caiazzo

Vigneti Vestini Campagnano

Intense yellow with greenish highlights. Notes of hydrocarbons, flowers, fruit. Fresh, persistent.

La Cruna del Lago takes its name from the eye of a needle shape the vineyard once had, it is among the oldest on the estate, planted about 65 years ago. The grape variety is a Falanghina Campi Flegrei, some of the vines are trained on free-range, it grows on land in the area of the same name, is of very ancient volcanic origin with a mild, temperate climate of the Bay of Naples

La Cruna del Lago takes its name from the eye-of-a-needle shape the vineyard once had; it is among the oldest on the estate, planted about 65 years ago.

<label>Soil:</label>Sandy, of volcanic origin with the presence of ash and lapilli
<label>Average vineyard age:</label>65 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Bilateral free-foot Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged on lees in steel tanks for at least 6 months, then in bottle for one year.
<label>Sulfur dioxide:</label>na

Falanghina Campi Flegrei Doc

Falanghina

La Sibilla

Penisola Flegrea

Vigneto Cruna del Lago

Intense ruby red with garnet highlights. Ripe red fruit, leather, earth, spices. Dry, deep, savory, persistent.



Taurasi Riserva Docg from the Perillo winery, is a red wine made from pure Aglianico grapes grown between 500 and 600 meters above sea level, on soils of varying composition: limestone-clay, tuffaceous and sandy. Thanks to the cold continental climate with strong temperature swings, Aglianico ripens slowly, accumulating a particularly rich array of aromas. The grapes are macerated for 20-30 days in steel tanks, followed by aging in oak barrels for 12 months and another 12 months in large wooden casks. This is followed by 8 years of bottle aging.

Taurasi Riserva Docg from the Perillo winery, is a red wine made from pure Aglianico grapes grown between 500 and 600 meters above sea level, on soils of varying composition. Thanks to the cold continental climate with strong temperature swings, Aglianico ripens slowly, accumulating a particularly rich array of aromas.

<label>Soil:</label>Clayey, tuffaceous and sandy limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>5 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Pre-fermentation cold maceration with subsequent 20-30 day maceration in stainless steel. Aged in oak barrels for 12 months, then another 12 months in large wooden barrels followed by 8 years of bottle aging.
<label>Sulfur dioxide:</label>na

Straw yellow with golden highlights. Exotic fruit, apple, citrus, Mediterranean herbs, spices. Warm, savory, mineral.

Furore, is made from little-known native grapes grown on terraces overlooking the sea on the Amalfi Coast. These are heroic vineyards, cultivated in a natural way influenced by the sun and the salty wind from the sea, the harvest is done manually to keep the grapes intact.




<label>Soil:</label>Dolomitic-limestone rocks
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pergola and/or atypical spokes, espalier
<label>Vine density:</label>5000-7000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Late October to overripe grapes
<label>Vinification and ageing:</label>After soft pressing, the flower must, after static cold clarification and inoculation of selected yeasts, ferments at a temperature of 12°C for about three months in oak barrels. Aging for 6 months in small oak barrels.
<label>Sulfur dioxide:</label>na

Costa d'Amalfi Bianco Doc

Fenile

Ripoli

Ginestra

Marisa Cuomo

Furore

Vigneti località Furore

Ruby red with garnet highlights. Fruit jam, balsamic notes, chocolate roast, vanilla. Tannic, intense, persistent.

The territory of Paestum, which lies between the Sele and Solofrone rivers, is recognized by UNESCO as a world heritage site, and the best-preserved temples of Magna Graecia stand in this area. The city of Paestum, then called Poseidonia, was founded by the Greeks in 600 B.C. and later colonized by the Lucanians and then the Romans, who gave it its present name.

The territory of Paestum, which lies between the Sele and Solofrone rivers, is recognized by UNESCO as a world heritage site, and the best-preserved temples of Magna Graecia stand in this area.

<label>Soil:</label>Clayey, calcareous
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>espalier with guyot pruning
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Temperature-controlled fermentation with maceration for about 30 days. Aging for 24 months in oak barrels.
<label>Sulfur dioxide:</label>na

Aglianico Paestum Igt

San Salvatore 1988

Capaccio Paestum

Vigneti località Cannito

Golden yellow. Tropical fruits, herbs, mineral. Firm, balanced, smooth.

Frassitelli Biancolella is grown on the "parracine," the dry stone walls built with tuff stones. The soil on Ischia is mainly and has a steep slope, so to facilitate transport and processing, a rack and pinion train was installed in the vineyard.

<label>Soil:</label>Medium-textured volcanic soil, green tuff
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Alcamese sapling, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Cold decanting of the must. Fermentation in stainless steel with temperature control. Maturation in steel on fine lees for about 9 months with regular bâtonnage.
<label>Sulfur dioxide:</label>na

Biancolella Ischia Doc

Biancolella

Casa D'Ambra

Vigneto Frassitelli

Ischia

Bright golden yellow. Vegetal, mineral, brackish, yellow fruit, flowers. Firm, fresh, full-bodied, soft.

"Colli di Lapio" takes its name from the small village where the vineyards are located. It is produced with only Fiano grapes, raised at 550 meters above sea level in the Arianiello district, an ideal area for viticulture, characterized by a cold, dry climate influenced by the Gulf Stream.

<label>Soil:</label>Clayey and calcareous marls with sandstones
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in steel with 2-3 hours maceration. Aged in steel for 9 months, then in bottle for 4-6 months.
<label>Sulfur dioxide:</label>50 mg/l

Fiano di Avellino Docg

Colli di Lapio

Straw yellow with golden highlights. Distilled malt, barley candy, cut grass, citrus notes, fruit. Fresh, savory, lemongrass and smoky notes.

The Coda di Volpe vine is named for the shape of the bunch, medium to large pyramidal, cylindrical ends with a curvature reminiscent of the animal's tail, the resemblance was already described by Pliny the Elder who named this grape Cauda Vulpium. It is a grape that grows quite easily and adapts to different types of climates and soils, but it is not particularly vigorous or productive. It is grown mainly in the provinces of Benevento, Avellino, Naples and Caserta, but sporadic plants are found in Puglia and Sicily, on the slopes of Mount Etna.

The Coda di Volpe vine is named for the shape of the cluster, medium-large pyramidal, ends cylindrical with a curvature reminiscent of the animal's tail, the resemblance was already described by Pliny the Elder who named this grape Cauda Vulpium.

<label>Soil:</label>Clayey, sandy with quartz and limestone and sandstone
<label>Average vineyard age:</label>60-70 anni
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier and pergola avellinese
<label>Vine density:</label>3800-5000 strains per hectare
<label>Average production per ha:</label>75 q
<label>Harvest time:</label>Late September, early October
<label>Vinification and ageing:</label>Fermentation in stainless steel. Maturation in steel on fine lees for 6-24 months.
<label>Sulfur dioxide:</label>na

Vadiaperti - Traerte

San Giorgio del Sannio

Vigneti località Vertecchia e Pietradefusi

Bright, saturated straw yellow. Fruit, herbs, flowers. Acidic, warm, structured, saline.

The Pepella grape variety takes its name from the berries that are sometimes as small as peppercorns caused by flowering problems. It is a relatively recent grape, documented only in the 19th century, and according to genetic studies is a variety distinct from all others found in Campania. The cluster is medium-sized, pyramid-shaped and sparse. It has low fertility with limited production, susceptible to Botrytis but partially protected by the thick skin and scarcity of berries.  

The Pepella grape variety takes its name from the berries that are sometimes as small as peppercorns caused by flowering problems. It is a relatively recent grape, documented only in the 19th century, and according to genetic studies is a variety distinct from all others found in Campania.

<label>Soil:</label>Calcareous-dolomitic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>4.5 ha
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>70-90 q
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation in steel. Aging always in steel for 8 - 10 months and then 2 - 4 months in bottle.
<label>Sulfur dioxide:</label>na

Pepella

Golden yellow with greenish highlights. Minerals, hydrocarbons, seaweed, citrus. Suave, intense, balanced.

Rovello Bianco was first described in 1875 as Roviello. It is a variety that was abandoned by winemakers for practicality, since it ripens earlier than local grapes such as Fiano and Greco. It was recently rediscovered by the winery owner and some university researchers who found old free-range vines growing in the Taurasi area.

Rovello Bianco was first described in 1875 as Roviello. It is a variety that was abandoned by winemakers for practicality, since it ripens earlier than local grapes such as Fiano and Greco.

<label>Soil:</label>loose, volcanic-rich cinerite and/or limestone.
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot, pergola avellinese a piede franco
<label>Vine density:</label>na
<label>Average production per ha:</label>35-50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation at 18°C in stainless steel for 6-8 months with maceration for about 2 hours. Aging in steel for 12 months on fine lees.
<label>Sulfur dioxide:</label>na

Roviello 

Contrade di Taurasi

Faint straw yellow with green highlights. Balsamic notes, spices, flowers, fruits. Fine, balanced, structured.

"Aipierti" is a complex and structured Fiano di Avellino, produced only in the best vintages from vines that are over 35 years old. Rich and elegant, this Fiano embodies the most typical characteristics of the grape variety: softness, juicy aromas of yellow fruit and dried herbs, great freshness and sapidity

Aipierti Fiano di Avellino Docg - Vadiaperti - Traerte

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier, guyot
<label>Vine density:</label>4800-5000 strains per hectare&gt;
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Fermentation in steel. Aging 6 to 24 months in steel.
<label>Sulfur dioxide:</label>na

Tufo

Vigneti località Vadiaperti

Intense ruby red. Flowers, red fruits, roasted notes. Rich, slightly acidic.

Vigna delle Volpi is made from grapes grown on the volcanic hills of the Astroni Nature Reserve, in the Campi Flegrei Regional Park The grapes used are those that grow in the highest part of the vineyard, planted in 1960 and recovered in the 1990s, in the area where the foxes that live in the reserve usually pass through.

<label>Soil:</label>na
<label>Average vineyard age:</label>Over 50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>30 q
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged for about 8 months in oak barrels. Then in bottle for at least 12 months.
<label>Sulfur dioxide:</label>na

Piedirosso Campi Flegrei Doc

Agnanum

Cratere degli Astroni

Vigneti Agnanum

Bright golden yellow. Tropical fruit, yellow fruit, flowers. Full, flavorful, alcoholic, fresh, savory.

The vine from which the producer makes this Falanghina is planted on terraces created on the slopes of the volcanic hills of Astoni National Park. Due to the impervious characteristics of the soil, all vineyard management is done manually. The wine fully reflects the typicality of the processing and the territory.

Vigna del Pino Falanghina Campi Flegrei Doc - Agnanum

<label>Soil:</label>Volcanic sands
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>35 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel. Aged in French oak tonneau for 6 months, then 6 months in steel and another 2 months in bottle.
<label>Sulfur dioxide:</label>na

Intense yellow. Nuts, herbs, apple, mineral notes. Acidic, fresh, full-bodied, intense.

Fiano grapes are planted on the opposite, northeast and west slopes of Arianiello Hill, between 500 and 650 meters above sea level. The climatic differences, cooler in the north and warmer in the west, allow the wine to have varied aromatic characteristics.



<label>Soil:</label>Clayey, volcanic
<label>Average vineyard age:</label>Between 7 and 30 years
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>50-60 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in stainless steel at 12-14°C for 40 days with periodic bâtonnage. Aged in steel on fine lees for 10 months, then 4-6 months in bottle.
<label>Sulfur dioxide:</label>61 mg/l

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Wines of Campania

'Terra di Lavoro' Campania Rosso Igt

'Diavolo Pazzo' Vino Rosso

'Zagreo' Campania Bianco Igt

'Pellerosa' Rosato Roccamonfina Igt

'Quindicianni' Taurasi Riserva Docg

'Cesco di Nece' Aglianico Sannio Doc Sant'Agata dei Goti

Pallagrello Nero Terre del Volturno Igt

'Cruna del Lago' Falanghina Campi Flegrei Doc

Taurasi Riserva Docg

'Fiorduva' Costa d'Amalfi Bianco Doc Furore

'Omaggio a Gillo Dorfles' Aglianico Paestum Igt

'Poliphemo' Taurasi Docg

'Vigna Quattro Confini' Taurasi Docg

'Quattro Spine' Costa d'Amalfi Rosso Riserva Doc Tramonti

'Puro Sangue' Taurasi Riserva Docg

'Phos' Campania Rosso Igt

'È Iss' Campania Rosso Igt

'Sphaeranera' Campania Rosso Igt

Coda di Volpe Irpinia Doc

'Tognano' Fiano di Avellino Riserva Docg

'Vigna Macchia dei Goti' Taurasi Docg

'Neviera di Sopra' Fiano di Avellino Riserva Docg

'Frassitelli' Biancolella Ischia Doc

Fiano di Avellino Docg

'Torama' Coda di Volpe Irpinia Doc

'Per Eva' Costa d'Amalfi Bianco Doc

'Grecomusc' Campania Bianco Igt

'Aipierti' Fiano di Avellino Docg

'Vigna delle Volpi' Piedirosso Campi Flegrei Doc

'Vigna del Pino' Falanghina Campi Flegrei Doc

Fiano di Avellino Docg

Forastera Ischia Doc

'Tornante' Greco di Tufo Docg

Greco Campania Igt

'Alberata' Asprinio di Aversa Doc Vigneti ad Alberata

'Vigna della Congregazione' Fiano di Avellino Docg

Casavecchia di Pontelatone Riserva Doc

'Pietraincatenata' Fiano Cilento Doc

Pallagrello Bianco Terre del Volturno Igt

'Vigna Cinque Querce' Taurasi Riserva Docg

'Vigna Segreta' Falanghina Sannio Doc Sant'Agata dei Goti

'Artus' Piedirosso Sannio Doc Sant'Agata dei Goti

'Vigna Cicogna' Greco di Tufo Docg

Costa d'Amalfi Rosso Riserva Doc Furore