Wine Dharma

Campania wine and food guide

Bunches of Aglianico, Taurasi, guide to the wines and vines of Campania, vineyar Campania is one of the most interesting Italian wine-growing regions, where history, culture, and wine have been mixed for thousands of years, well before the arrival of the Romans.

The main virtue of the wines of Campania is the territoriality, the Campania winemakers have made courageous choices and are committed to cultivating the great native vines of the region: a sumptuous red like Aglianico and three extremely elegant whites, ie Greco di Tufo, Fiano di Avellino, and Falanghina. We immediately mention the fourth vine, the emerging one, Coda di Volpe, already mentioned by Pliny the Elder, but which today is emerging from the mists of oblivion with more and more convincing bottles.

But why are the wines of Campania so good?

Because they are elegant, sincere and are wines that need painstaking care and patience. Aglianico is a full-bodied, tannic wine that needs long (5-8 years) aging, the whites need a precise vinification and respect, especially if produced unblended. And then the conditions of the territory: special and unique. The best wines must be produced in the best spots, over the hills, reaching up to 600 meters, with volcanic soils that give unique flavors, aromas, and depth to the wines.

In short, in Campania Chardonnay, Cabernet Sauvignon or Merlot or Bordeaux blends are not welcome. The winemakers are anchored to the territory and this is an admirable choice, but must be explained to the public, the wines must be sipped and discovered. If whites are always very elegant and drinkable, Aglianico is an angular, complex and tannic wine that needs adequate aging and refinement. It is not the classic aperitif wine, but a fresco by Caravaggio, full of lights and shadows. Aglianico needs at least 10 years of rest, before becoming great.

The production areas of Campania

Campania wine guide, bunches of Aglianico, Taurasi, red wines of Irpinia Areas of great interest have opposite characteristics. The most important and renowned is Irpinia, in the province of Avellino. A hilly border area, cut by the Apennines, caressed by the winds of two seas, where the temperature range and altitude create unique conditions for the production of wine.

And in fact, it is here that we have the three DOCG, the boozy trinity: Taurasi for Aglianico, Fiano di Avellino, and Greco di Tufo DOCG.

Bordering to the north, we find instead the area of ​​Benevento, the Sannio, where the Aglianico del Taburno stands out for its elegance, which on these soils made of marl manages to acquire structure and fine roundness.

At the opposite we find the wines of Sorrento and Ischia coast. Two gems, small productions where the sea whispers wines, making them savory and sunny.

Ischia offers some rarer varieties such as Biancolella and Forastera, and thanks to the sea breath and the volcanic soils the wines are crispy and sharp, underlined by intense scents.

Sorrento and Amalfi offer sapid, fragrant wines with excellent drinkability, based on Falnghina and Biancolella.

And then going further south we find Cilento, a coastal area with a larger productions, but still growing in quality, especially with regards to Fiano, the champion of the area.

In the north, the area called Falerno del Massico is growing, from Massico Mountain, where once again the volcanic terroir of the volcano Roccamonfina characterize the wines. Not only Aglianico and Falanghina but we have plenty of Primitivo, which seems to be perfectly at home in these lands.

That’s all folks, these are the major, and most appealing, area of production of Campania: let’s start uncorking some bottles!

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