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Campania, the region where Naples is capital, is the land of sunshine. Washed by the Tyrrhenian Sea at the west, this southern region has all the right climatic and geographic conditions for good wine production. High summer temperatures and mild winters allow the grapes to ripen to full maturity and assure a high sugar content.
Wine-making areas
Wine production in Campania is centered in the area around Avellino (between Napoli and Salerno), with its dry climate exposed to the influences of the Tirrhanean Sea. There is also a modest wine-making industry in the areas of of Salerno and Amalfi, though it has still to be fully developed.
Grapes
The local varieties lend a rich body to Taurasi, a thick and strong sweet red among the finest of its kind. Campania boasts some most ancient grapes, such as the Falerno varietal enjoyed by the Greeks and Romans.
Some aleatici, moscati and passiti (sweet dessert wines) are also of interest.
Selected Wines
White Wines:
Fiano di Avellino, Greco di Tufo and Biancolella are sure to be counted among the finest dry white dinner wines in the world. An interesting bit of wine trivia concerns Fiano. It seems the name is a derrivation of the Latin word apianum, by which the Romans referred to this grape apparently so attractive to bees. Of the best dessert whites, Passito is always a sure bet. Keep in mind that dry white wines are best drunk young.
A few of the most prominent wineries are:
· For Fiano and Greco di Tufo, Mastroberardino (Ph: 0825-626123) and Vadiaperti (Ph: 0825-36263)
· For Biancolella, try the Tenuta Frassitella produced by Ambra, on Ischia (Ph: 081-907210)
· For Passito, look for Fior, produced by Ginestra la Sorrentino (Ph: 081-8584194)
Red Wines:
Less appreciated, perhaps and less widely distributed are Campania's red wines, although they very often prove to be optimum wines, particularly:
· Taurasi Radici and Lacryma Christi, made by Mastroberardino (Ph: 0825-626123)
· the Taburno Aglianico and the Aglianico del Sannio Vigna Pezza la Corte produced by Ocone (Ph: 0824-874040)
· Truly special is the Montevetrano produced by Montevetrano (Ph: 089-882285)
Azienda agricola
This term refers to a winery which also produces other products, such as jams, cheeses or prosciutto.
Bricco
As in "Bricco dell'Uccellone", produced by Braida , the term refers to the top of a hill in Piedmontese dialect and is used to indicate particularly prestigious vineyards.
Cantina sociale
A wine producing co-operative where several associated growers contribute grapes to a common product.
Classico
This is a generic term indicating to a quite limited area within the confines of a particular D.O.C. zone. It is also used to describe a particular method of in-bottle fermentation once referred to as "Méthode champenoise". As of 1994, only sparkling wines actually produced in Champagne are bear that distinction.
D.O.C. (Denominazione di Origine Controllata)
According to Italian legislation, the label on a controlled wine must carry THIS certification of origin which indicates the viticultural area to which it belongs and the method of production.
D.O.C.G.(Denominazione di Origine Controllata e Garantita)
In this case, in addition to meeting D.O.C. requirements, the wine is subjected to more stringent cultivation and processing controls. The certification constitutes the maximum guarantee of quality and is awarded only after a taste test by a specially appointed commission. Italian D.O.C.G. wines are: Albana di Romagna, Asti and Moscato d'Asti, Barbaresco, Barolo, Brachetto d'Acqui, Brunello di Montalcino, Carmignano, Chianti, Chianti Classico, Franciacorta, Gattinara, Ghemme, Montefalco, Sagrantino, Taurasi, Torgiano, Vernaccia di San Gimignano, Vino Nobile di Montepulciano.
Fattoria
A Tuscan term indicating a vineyard with its own production facility.
I.G.T.(Indicazioni Geografiche Tipiche)
Denotes a classification between V.D.T. (Vino Da Tavola) and D.O.C.
Metodo Classico or Tradizionale
Official terminology used in the making of sparkling wines, or spumanti, where a second fermentation takes place in the bottle. (see Classico).
Passito
A sweet, white wine with a substantially high alcohol content served after meals, often with the hard, dry cookies so typical of Italy. It is generally produced from grapes dried either on the vine or shortly before the vitification process.
Podere
Typical of the Tuscany region, this agricultural enterprise is generally smaller than a fattoria.
Riserva
Indicates a longer ageing period which can mean up to 3 years in the barrel before bottling, depending on the D.O.C.
Ronco
A Friulian term indicating a hillside vineyard, as in the Abbazia di Rosazzo's Ronco dei Roseti.
Soŕ
Used in Piemonte for a hillside vineyard with a particularly favorable sunny exposure; Soŕ Tildin produced by Angelo Gaja, for example.
Superiore
A vintage wine which obtains a 1% increase in alcohol content through ageing.
V.D.T. (Vino Da Tavola)
A generic denomination for wines of non-specific origin or other classification. Recent years have seen an increase in high-quality, reasonably priced VDT wines, a good example of which is the Sassicaia produced by Tenuta San Guido. It was finally awarded D.O.C. status in 1994.
Vigna
Vineyard
Vino novello
Name used in Italy to indicate wines bottled and sold as quickly as one month after harvest, following a specific vitification process. In the US, these are also known by the French term vins primeurs. The resulting wines are light and fruity in character.
V.Q.P.R.D. (Vino di Qualità Prodotto in Regione Determinata)
A certification of geographic origin introduced by the European Community often found above the D.O.C. indication.
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