Main indigenous varietals Aglianico Piedirosso Sciascinoso. Fiano Greco Falanghina Coda di Volpe

Transcription

1 CAMPANIA Viticulture and wine making are an ancient tradition in Campania: the Greeks founded Pitechusae on the island of Ischia around 770 b.c. and Cuma on the coast in 750 b.c., introducing their own vine varietals and probably domesticating types of vines that were found in the area. Wine was quite different in those days as a number of aromatic herbs, honey and even sea water were added as preservatives and to counteract acidity. It was also used as a remedy against many ailments (for example red hot gold leaf was added to ease the suffering of lepers) and to disinfect wounds. During the Roman times, Pompei was considered the capital of wine and the wines produced in Campania the best (Falerno and Massico were the ones with the highest reputation) and served at the Roman emperors banquets. The Greeks introduced the art of pruning and, as today, there were renowned vintages, production zones and even cooperatives. Rome had a port and a market especially dedicated to wine. It is not by chance that southern Italy was also known as Enotria (the land of wine)! Viticulture was especially developed along the coastal zones as wine was mainly carried on ships stored in clay amphorae (in case you visit the Eolian island of Lipari, do not miss the archeological museum, where you can see a great number of these amphorae recovered from shipwrecks). The majority of the indigenous varietals that are grown nowadays in Campania date back to the Roman and Greek period, as testified by the historians of the time. Although viticulture in this region has had mixed fortunes and many indigenous varietals were lost especially due to phylloxera (and the late introduction of resistant rootstocks in comparison to the rest of Italy) and to the decline of agriculture in general, Campania is one of the areas in Italy where the greatest number of autochtonous varietals have survived. The wine produced with Greco has been celebrated throughout the centuries and the varietal was grown by the Romans with the name of Aminea Gemella ; Aglianico (although there are various schools of thought regarding the origin of the name) is a distortion of Hellenico (Greek); Fiano is probably a corruption of Apianis ( apis meaning bee in Latin) a grape varietal described by Pliny and Columella; Coda di Volpe (meaning fox tail due to the shape of the clusters) is mentioned by Pliny the Elder in his Naturalis Historia as Cauda Vulpium ; Falanghina may originate from Falernina the grape varietal from which white Falerno was made; Piedirosso is also found in the works of Pliny. Coastal viticulture, that thrived during the Roman times, was in great part abandoned, also due to the pressure of urban areas, and this explains why high quality wines are now produced in inland zones such as Irpinia or Benevento. In fact three out of four appellations that were awarded the DOCG status are in the province of Avellino (i.e. Taurasi, Fiano di Avellino and Greco di Tufo), also called Irpinia after the tribe that inhabited this area 3,000 years ago (their totem was the wolf, hirpus ). This is a hilly-mountainous area, where winters are relatively mild and summers are cool, there is ideal rainfall and ventilation making it particularly suitable for viticulture. Harvest is later here in comparison to the rest of Italy, in fact Aglianico is often picked at the beginning of November under snow. Therefore, the clusters ripen slowly and for a long time resulting in elegant and refined wines, with a strong personality and that fully express the unusual character of this territory. Cantina del Taburno, a cooperative that gives technical assistance to 300 small growers in the province of Benevento and that vinifies the grapes in a modern cellar, is giving great impulse to high quality wine making thanks to Luigi Moio, a well known and extremely talented oenologist and professor at the University of Naples and now also professor at the Faculty of Oenology and Viticulture in Avellino. The estates that have been selected for our portfolio are the ones that best represent the unique and wonderful combination of knowledge and culture of this land together with the character of these ancient grape varietals: please try and taste all this in a glass of wine of the Taurasi, or of the Greco di Tufo or of the Lacrima Christi we offer you! 128

2 Main indigenous varietals Aglianico Piedirosso Sciascinoso Fiano Greco Falanghina Coda di Volpe 129

3 Azienda Agricola Campania The Azienda Vitivinicola Salvatore Molettieri was established in 1983, but viticulture and wine making have been a tradition of the family for four generations. The work in the ancient family vineyards and thirty years of experience at the estate are part of the knowledge of Salvatore, vigneron and wine maker and, thanks to this, the estate now has an important position on the national and international markets. Salvatore is supported by his four sons, Giovanni (the oenologist and agronomist of the estate), Giuseppe, Luigi and Paolo in the management of the estate and by his wife Angela, the keeper of the family traditions, and a fantastic cook! The vineyards of the estate stand on the hills of Montemarano, one of the seventeen small towns which are part of the Taurasi DOCG appellation. This area is surrounded by mountains which offer protection against winds and hail. It is one of the best areas for the Aglianico grape variety. The altitude is meters above sea level. There is an excellent temperature range between day and night. It is also an area with an optimal ventilation that prevents disease. The soil is semi-compact clay with gravel (called rapillo in the local dialect). The Aglianico vineyards extend for approximately 13 hectares. Vineyards of Greco in Montefusco (within the Greco di Tufo DOCG appellation) and of Fiano in Lapio (within the Fiano di Avellino DOCG appellation) are contracted. The Cinque Querce vineyard (of approximately 9 hectares), the cru of the estate, stands in the Iampenne district of Montemarano. A selection of local Aglianico clones is grown here, some vines are pre-phylloxera and they are ungrafted. The vine training system, previously the traditional raggiera (also called Pergola Avellinese or Tennecchia ), is now a double modified guyot in order to ensure a good ripening of the clusters. In the other vineyards the training system is double modified guyot and single guyot. 4.5 hectares were replanted in the Cinque Querce vineyard between 2014 and There is great attention to the environment: no weed killers are used, grass is left on the aisles and only copper and sulphur base products are sprayed. Only organic fertilizer is used every 6-7 years. The spacious and modern new cellar, a large part of which was built by excavating rock, was completed in It is equipped with 100 and 150 hectolitre steel tanks with temperature control, French oak barriques and large oak casks. A part of the large casks is made of Slavonian oak (50-80 hectolitres) while a part is made of mixed Slavonian and French oak (60-70 hectolitres). The cellar is also equipped with a bottling and labelling line. Above the cellar a tasting room and a professional kitchen have been built. The wines produced are: Taurasi DOCG Vigna Cinque Querce, Taurasi DOCG Vigna Cinque Querce Riserva, Taurasi DOCG Renonno, Irpinia Aglianico DOC, Fiano di Avellino DOCG, Greco di Tufo DOCG. The average total production is approximately 66,000 bottles/year Quality is the word that defines the philosophy of this estate. Salvatore has reached his aim which is to bring the name of Montemarano out of the boundaries of Irpinia with his wines. 130

4 Taurasi DOCG Riserva Vigna Cinque Querce Zone: Montemarano Cru: Cinque Querce Vineyard Ext.: 1 hectare Average Prod.: 3,000-4,000 bottles Irpinia Aglianico DOC Cinque Querce Zone: Montemarano Cru: Cinque Querce Vineyard Ext.: 5 hectares Average Prod.: 25,000 bottles Taurasi DOCG Vigna Cinque Querce Zone: Montemarano Cru: Cinque Querce Vineyard Ext.: 3 hectares Average Prod.: 15,000-18,000 bottles Type of Viticulture: Integrated / Sustainable 131

5 Campania The estate was established in 1990 by Antonio Caggiano with the help of Professor Luigi Moio, who is one of the major experts on Aglianico and who still consults for the estate. Antonio is also a professional and very talented photographer. Antonio used to have a building enterprise and he decided to build a cellar, in 1990, that was supposed to amaze. The cellar, which is hewn in rock and built underground, is really amazing and was completed in In the meantime vineyards from the finest crus were bought and plots of land were purchased and planted with selected clones of Aglianico. A modern part of the cellar with very modern equipment was designed by Pino and Lorella, both architects and son and daughter of Antonio, and was completed in Pino, who has a real passion for wine, is now at the helm with the support of Antonio. The estate could potentially produce one million bottles/year, but Antonio and Pino have chosen to keep the production at 150, ,000 bottles/year. The Taurasi wine is named after this town in Irpinia which is an important centre for viticulture and wine making. The Aglianico grape grown in Taurasi has an ancient history dating back to the anicent Greeks. The Taurasi wine was awarded the DOC status in the 1970s. The production area was extended to 17 communes. In 1993 Taurasi acquired the DOCG status. The zone of Contrada Sala is airy, the altitude is meters above sea level. The exposure is south-west. The great Aglianico grape finds ideal conditions here. What makes the difference is the soil which is clayey-calcareous. The microclimate is particularly favourable: it is cool at night and warm during the day so that Aglianico, which is harvested at the end of October, can ripen slowly and well. In the autumn the colours are wonderful as stated by the photos of Antonio Caggiano which one can admire at the estate. The total vineyard extension is 26 hectares, 23 hectares of Aglianico and 3 hectares of Fiano. The vineyards of Aglianico are all in Contrada Sala, while the Fiano vineyards are in Lapio. Vineyards of Greco (located in Tufo) and vineyards of Falanghina (in the area of Benevento) are contracted. Disease and pest control is carried out following a programme of the Campania region for the respect of the environment and for the care of vines. The vines are sprayed with copper and sulphur base products. The aim of the agricultural practices is to make it possible for the vines to defend themselves. This is obtained by making the roots of the vines grow deep into the soil, so that the plants are not affected by rain and by high temperature, and by keeping the canopy and the fruit of the vines well balanced. Spontaneous cover crops are left on the aisles or the soil is tilled depending on the vineyard. The average grape yield is 6 tons/hectare. There still are a few prephylloxera vines. The age of the vines varies from years. Over the years the hectares of vineyards were increased by carefully studying the characteristics of this zone. The wines produced are: Taurasi DOCG Vigna Macchia dei Goti, Irpinia Campi Taurasini DOC Salae Domini, Irpinia Aglianico DOC Taurì, Fiano di Avellino DOCG Béchar, Greco di Tufo DOCG Devon, Irpinia Bianco DOC Fiagre, Campania Falanghina IGT, Passito VDT Mel. We are not interested in quantity, but in quality Antonio Caggiano tells us. Micro per macro. One must read how much work, suffering and love are in a glass of wine. 132

6 Irpinia Aglianico DOC Taurì Zone: Taurasi Cru: Costa Vineyard Ext.: 10 hectares Average Prod.: 37,000 bottles Irpinia Campi Taurasini DOC Salae Domini Zone: Taurasi Cru: Sala Vineyard Ext.: 3 hectares Average Prod.: 10,000 bottles Taurasi DOCG Vigna Macchia dei Goti Zone: Taurasi Cru: Macchia dei Goti Vineyard Ext.: 4 hectares Average Prod.: 14,000 bottles Fiano di Avellino DOCG Béchar Zone: Lapio Varietal: 100% Fiano Vineyard Ext.: 4 hectares Average Prod.: 20,000 bottles Type of Viticulture: Integrated / Sustainable 133

7 Azienda Vinicola Campania Gabriella Ferrara and her husband Sergio, who own and manage the estate, are the fourth generation of viticulturists of their family. Gabriella s great grandfather planted vines on his property and he used to bring vegetables and wine on foot and with a donkey to the town of Tufo. The first vintage that was bottled was Salvatore Molettieri introduced Marco de Grazia to Gabriella in The vineyards are managed by Gabriella and by Sergio and they are supported by the well know oenologist Paolo Caciorgna in the cellar. The total average production is now 50,000 bottles/year The altitude of the San Paolo district, in the commune of Tufo, where the estate is located, is 500 meters above sea level, the excellent exposure is east/east-west. The soil is white, clayey and mixed clayey. When the soil is tilled, now and then sulphur rocks come to the surface as there are sulphur quarries (now closed) nearby. These hills are surrounded by higher mountains which protect this area. During the summer months it is warm during the day and cool at night and this, as you know, favours the aroma of the wines. It is also very airy here so that there are no problems with disease nor insect attacks to the vines. The total vineyards extension is 12.5 hectares: 8 hectares of Greco, 1 hectare of Fiano, 3.5 hectares of Aglianico. The Greco vineyards are really beautiful, some are bordered by woods, and they are all in the district of San Paolo. The vine training system is guyot which makes the grapes ripen approximately 15 days earlier in comparison to the traditional systems. The harvest here starts around the 8-10 of October. A future project is to use the clones of a vineyard with years old vines to plant the new vineyards. The Ferrara family has recently purchased 3 new hectares planted with Greco and 0.6 hectares have been replanted. The age of the vines is from 5 years to years. Each year small plots are replanted. Vigna Cicogna, a vineyard of 1.5 hectares, is the cru if the estate. The vines are between 15 and 60 years old. The viticultural practices are naturally environment friendly: no weed killers are used, grass is left on the aisles, only sulphur and copper base products are used. The declivity of the vineyards is quite high so that most practices are carried out by hand. The Aglianico vineyards are in Montemiletto, within the Taurasi DOCG appellation. The altitude is meters, the exposure is east, the zone is very airy. The soil is white and mixed clayey. The vines are between 10 and 15 years old. The Fiano vineyards are in the zone of Lapio. The altitude is 500 meters above sea level, the exposure is east. The vines are approximately 20 years old. The old part of the cellar dates back to 1860, a new part was added in The cellar equipment is very modern as Greco grapes and must tend to oxidize. The red wines mature in new and second use French oak barriques depending on the wine. The wines produced are: Greco di Tufo Terre d Uva DOCG, Greco di Tufo DOCG Vigna Cicogna, Campania Aglianico IGT Passo del Lupo, Fiano di Avellino Sequenzha DOCG, Campania Greco IGT Due Chicchi, Irpinia Aglianico DOC Quattro Confini, Taurasi DOCG Vigna Quattro Confini. When the wine is fermenting Gabriella tells us. we can foresee the quality of the wine that will be made. Il buon giorno viene dal mattino (a good day can be seen since the morning). We want to maintain the characteristics of the terroir and of the grape variety. Greco di Tufo must be made only here! 134

8 Greco di Tufo DOCG Vigna Cicogna Zone: San Paolo di Tufo Cru: Vigna Cicogna Varietal: 100% Greco Vineyard Ext.: 1.5 hectares Average Prod.: 10,000-13,000 bottles Aglianico Campania IGT Passo del Lupo Zone: Montemiletto Vineyard Ext.: 3.5 hectares Average Prod.: 3,000 bottles Greco di Tufo Terre d Uva DOCG Zone: San Paolo di Tufo Varietal: 100% Greco Vineyard Ext.: 7.15 hectares Average Prod.: 27,000 bottles Irpinia Aglianico DOC Vigna Quattro Confini Zone: Montemiletto Vineyard Ext.: 3.5 hectares Average Prod.: 4,000 bottles Type of Viticulture: Integrated / Sustainable 135

9 Azienda Vitivinicola Campania Fiano is a gentleman s wine. And it must have always been so. It makes no concessions to today s ubiquitous fruitiness. It is gentle but firm, smooth, elegant and somewhat reserved. It must be full and rich, but never loud: rather sustained by the effortless viscosity that is its grip. In aging it gains in stage presence and authority. Authentic Fiano, such as the wine produced by Clelia Romano whose family has grown grapes for four generations, is a rare wine: then it is fine and subtle and thoroughly rewarding. The estate is in Arianiello, a small district located in the higher area of the town of Lapio. Lapio is also where most of the Fiano di Avellino DOCG wine is produced and it is one of the few zones in Italy with two DOCG appellations, in this case Fiano di Avellino DOCG and Taurasi DOCG. This is a family run estate: Clelia s husband Angelo takes care of the vineyards and their daughter and son, Carmela and Federico, manage the cellar and the marketing issues. Angelo Pizzi is the consultant oenologist and Maurizio Petrillo is the consultant agronomist. The altitude in Arianiello is 600 meters above sea level. The conditions here are ideal for high quality viticulture: there is a wide temperature range especially in the summer, it is cool at night and warm during the day. The soils are calcareous-clayey with a good drainage and this zone is very airy. The exposure is a full south. The 8 hectares of Fiano vineyards stand in Scarpone, Stazzone and Masseria which are subzones of Arianiello. The vines are years old and the training system is guyot with a vineyard density of 2,500 vines/hectare. Each plot has definite characteristics which contribute to the final blend of the wine. The agricultural practices are strictly sustainable. The family also owns a small vineyard of 0.5 hectares of Aglianico, where the vines are 15 years old, right next to their home and one additional hectare of this variety has recently been planted. 4 hectares of Aglianico vineyards in Venticano (a town within the Taurasi DOCG appellation) are contracted. The cellar is equipped with a pneumatic press that works in absence of oxygen, stainless steel vats with temperature control, a bottling and labelling line. The reds are matured in French oak tonneaux and barriques. A minimum quantity of SO2 is added to the wines. The wines produced are: Fiano di Avellino DOCG, Taurasi DOCG Andrea, Irpinia Campi Taurasini DOC Donna Chiara, Greco di Tufo DOCG. The average total production is 50,000-60,000 bottles/year. 136

10 Taurasi DOCG Andrea Zone: Venticano Vineyard Ext.: 4 hectares Average Prod.: 4,000 bottles Irpinia Campi Taurasini DOC Donna Chiara Zone: Venticano Vineyard Ext.: 4 hectares Average Prod.: 4,000 bottles Fiano di Avellino DOCG Zone: Crus: Varietal: Vineyard Ext.: Average Prod.: Colli di Lapio Scarpone, Chiano, Stazzone, Compare 100% Fiano 6 hectares 45,000 bottles Greco di Tufo DOCG Alèxandros Zone: Tufo Varietal: 100% Greco Average Prod.: 2,000 bottles Type of Viticulture: Integrated / Sustainable 137

11 Campania Cantina del Taburno, is located at the base of Mount Taburno, an inactive volcano, in the small town of Foglianise, in the province of Benevento. Mount Taburno is part of La dormiente del Sannio (the sleeping woman of the Sannio) so called as its profile resembles a sleeping woman. The Cantina was established in 1972 as a cooperative with associates. In the early 1980s it was acquired by the Agricultural Consortium of Benevento (established in 1901) and the cellar was enlarged with funds of the European Community. Dr Nicola De Girolamo, the director, is also the director of the Agricultural Consortium of Benevento. The grapes that are vinified at Cantina del Taburno come from approximately hectares of vineyards, belonging to 330 small viticulturists, standing in the territory of towns in the area of Mount Taburno: Foglianise, Torrecuso, Vitulano, Campoli del Monte Taburno, Castelpoto, Apollosa, Bonea, Montesarchio, Ponte, Tocco Caudio, Paupisi and Benevento. The viticulturists are part of a Cooperative and their vineyards are supervised by an agricultural technician (employed by the Cooperative), Alfonso de Angelis, and by Filippo Colandrea, the on-premise oenologist of Cantina del Taburno. Rita Pessina, a food technologist, is responsible for laboratory analyses (in a well equipped and modern lab) and for quality issues. Professor Luigi Moio, who is a very well known University professor and one of the major wine makers in Campania, has consulted at Cantina del Taburno since Professor Moio teaches oenology at the University of Naples and is the coordinator of the graduate course for viticulture and oenology in Avellino. Students from Avellino and from Naples carry out experimental projects, write their graduation thesis and train here. The grape varieties grown are mainly indigenous and, as in Irpinia, have an ancient origin. The main red grape variety is Aglianico, also called Aglianico di Torrecuso. This particular biotype of Aglianico is more similar to the Aglianico grown in the Vulture (in the region of Basilicata) than to the Aglianico grown in the Taurasi DOCG appellation. In fact the cluster is larger and the sugar is slightly less concentrated in the berries. The main white variety is Falanghina, widely grown in Campania and especially in the province of Benevento. It seems that the biotype of Falanghina grown in the area of Benevento is indigenous of Bonea, a small local town. Other varieties, which all date back to the ancient Greek and Roman times and which are grown in the Taburno area, are Piedirosso, Sciascinoso (red), Fiano, Greco, Coda di Volpe (three white varieties). Small quantities of other Italian and international varieties are also grown. The impressive and well equipped vinification and ageing cellars were enlarged in the early 1980s. All the wines of Cantina del Taburno are extremely pleasant to drink, they maintain the characteristics of the ancient zones where the vineyards stand and the characteristics of the ancient grape varieties they are made from, but at the same time they can be easily appreciated by the modern Italian and international customers. The total average production is approximately 1 million bottles/year (considering all labels), mainly Falanghina del Sannio DOP and Sannio Aglianico DOP. Aglianico del Taburno (produced as Delius, Bue Apis and Albarosa, a rosé) acquired the DOCG status starting from the 2011 vintage. The other wines are Beneventano IGP (non DOC wines). The whites are made with Fiano, Greco and Coda di Volpe, the reds with Piedirosso and Aglianico. Two sparkling wines are also produced. 138

12 Sannio Aglianico DOP Fidelis Zone: Taburno Average Prod.: 250,000 bottles Aglianico del Taburno DOP Bue Apis Zone: Taburno Vineyard Ext.: 4 hectares Average Prod.: 6,000 bottles Taburno Falanghina del Sannio DOP Zone: Taburno Varietal: 100% Falanghina Average Prod.: 520,000 bottles Falanghina Spumante Extra Dry VSQ Folius Zone: Taburno Varietal: 100% Falanghina Vineyard Ext.: 10 hectares Average Prod.: 45,000 bottles Type of Viticulture: Integrated / Sustainable 139

13 Azienda Vinicola Campania Campania Felix - joyous Campania - as it was already known 2000 years ago, due to the felicitous nature of its soils and splendid climate, when its wines were already famous, quoted by Pliny, Horace and Ovid, and exported throughout the Roman Empire - has long been a love of mine. Not only for the extraordinary nature of its ancient and noble varieties, but also for the exemplary nature of its people, whose openly friendly character seems to effortlessly combine pride, integrity, unparalleled musical talent and a peculiarly carefree sort of fatalism: God knows it has to be good for wine. The De Angelis family displays just such virtues. Combined with the talent and dedication of their winemaker, Angelo Valentino, they make a formidable team. Three the wines of my passion in this tiny cellar in the heaven that is Sorrento. Mythical wines, spawned at the foothills of the Vesuvius; red, white and rosato with the same evocative name: Lacrima Christi. All from timeless varietals, planted there, it seems, since the beginning of time. The Lacrima red, a purple son of the Piedirosso grape, flamboyantly spicy and gay, quasi Dionysian in its exhuberant convolutions on the palate - a dancer of a wine, lightfooted, carefree and effortlessly fragrant. A pure, irrepressible and contagious joy! The Lacrima Christi white, mainly Coda di Volpe, is a tender, feminine creature, velvety and aromatic. Of a silvery, luminous nature, it teases and caresses the palate, yielding and holding back at once: simply lovely. The Lacrima Christi rosato, a blend of Aglianico, Piedirosso and Sciascinoso (an indigenous grape variety of Campania) with its lovely nose of raspberry and violet and its intense pink colour, is irresistibly fresh and fruity in the mouth. 140

14 Lacrima Christi del Vesuvio Bianco DOC Zone: Boscotrecase sul Vesuvio Varietals: 80% Caprettone (Coda di Volpe), 20% Falanghina Vineyard Ext.: 5 hectares Average Prod.: 30,000 bottles Lacrima Christi del Vesuvio Rosato DOC Zone: Boscotrecase sul Vesuvio Varietals: 30% Aglianico, 60% Piedirosso, 10% Sciascinoso Vineyard Ext.: 6 hectares Average Prod.: 15,000 bottles Lacrima Christi del Vesuvio Rosso DOC Zone: Boscotrecase sul Vesuvio Varietals: 70 % Piedirosso, 30% Aglianico Vineyard Ext.: 10 hectares Average Prod.: 40,000 bottles Type of Viticulture: Integrated / Sustainable 141

15 Vini Campania The members of the Iovine family have been viticulturists and have produced wine for four generations since They own approximately 15 hectares of vineyards in the Sorrento Peninsula, in Irpinia and in the zone of Benevento, but they also supervise the vineyards of growers with whom they have worked for many years. Especially in the area of the Sorrento Peninsula, property is extremely fragmented (some vineyards extend for barely 1 hectare) it is therefore a condicio sine qua non to buy grapes. The soil is volcanic (made up of deposits of ashes and pyroclastic material from millennia of volcanic eruptions), the vineyards are steep with a gradient of up to 45% and stand on terraces with a width between 10 and 1.5 meters. The training system is mainly Pergola Sorrentina, a traditional method which is an integral part of this wonderful landscape. The vineyards can only be worked, in the best of cases, with motocultivators and with small tractors and, in the most difficult cases, completely by hand. The harvest is carried out with mules. Needless to say, natural viticulture is pursued and only copper and sulphur base products are sprayed. The vines (the varietals here are Piedirosso, Aglianico and Sciascinoso also known as Olivella due to the olive shape of the berries the average age of the plants is 50 years old) are ungrafted and therefore exclusively Vitis Vinifera Europea, as phylloxera does not survive in these soils. Each parcel has a little nursery, where the vines with the best characteristics are propagated by offshoots (called calatoie in the local dialect). The wines are Penisola Sorrentina DOC and made in the Gragnano and Lettere subzones. Both these zones have a very particular microclimate: the zone of Gragnano is high, the altitude is 400 meters above sea level, it is a natural conch protected by the sea breezes and the Faito mountain creates a wide day-night temperature range which favours aromatics and fruitiness in the wines. In fact Aniello, the oenologist of the family, told us that even in very hot summers nobody uses air conditioning here, as the climate invariably cools off in the evening. The zone of Lettere stands right above the plain of Pompei and it is subject to the sea winds and breezes, the day night temperature range is narrower and the wines are sapid. The wines of this area are ancient: they were very much appreciated by the Romans who had numerous country villas where wine was made and also shipped and later the popes used to drink these wines especially in the summer. These wines can be defined petit vins, they are not wines to be matched with roasts nor they are to be aged, but they are a good match with pizza and, although they are red, also with fish and vegetable dishes. We would like to make you try the wines of Iovine and in particular four Penisola Sorrentina DOC of which three are sparkling. Bear in mind that these are the typical wines of the Neapolitans, the young Gragnano is released a few months after the harvest for Christmas. The blend is Aglianico and Piedirosso with approximately 10% Sciascinoso (that favours the second fermentation) for the sparkling wines and 50% Aglianico and 50% Piedirosso for the non sparkling Terre delle Sirene. In Terre del Gragnano the wine referments in the bottle and it is released in April following the harvest. For the other two sparkling wines, the second fermentation takes place in an autoclave. A traditional method is used to induce the second fermentation: a small quantity of must of Falanghina and Coda di Volpe (decanted and kept in refrigerated tanks) together with yeast is added. These wines are extremely drinkable, pleasant, fruity, the Lettere with a more sapid touch and, as stated by a Neapolitan painter of the 1800s, one can drink two bottles without going home drunk Our selection also offers the wines from the Benevento and Irpinia areas. 142

16 Penisola Sorrentina Rosso Gragnano DOC Zone: Pimonte, Gragnano (Naples) Varietals: 60% Piedirosso, 30% Aglianico, 10% Sciascinoso Average Prod.: 150,000 bottles Penisola Sorrentina Rosso Lettere DOC Zone: Lettere, Casola (Naples) Varietals: 50% Piedirosso, 40% Aglianico, 10% Sciascinoso Average Prod.: 50,000 bottles Penisola Sorrentina Rosso Gragnano DOC Terra del Gragnano Zone: Pimonte (Naples) Varietals: 50% Piedirosso, 40% Aglianico, 10% Sciascinoso Average Prod.: 15,000 bottles Penisola Sorrentina Rosso Sorrento DOC Terra delle Sirene Zone: hilly area of the Sorrento Peninsula Varietals: 50% Piedirosso, 50% Aglianico Average Prod.: 50,000 bottles Type of Viticulture: Integrated / Sustainable 143