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The Wines of Campania and Cilento

The Wines of Campania

The wines of Campania with controlled denomination  are 20, which correspond over 70 typologies to. The true flower are the three wines at Controlled and Guaranteed Denomination of Origin of the province of Avellino: Taurasi, already DOCG from 1993, Fiano of Avellino and the Greco of Tufo.  

In our wine cellar

D.O.C.G WINES

1.Taurasi       

2. Greco di Tufo

3. Fiano di Avellino  

D.O.C. WINES  

1.    Solopaca;

2.    Vesuvio e Lacrima Christi del Vesuvio;

3.    Aglianico;

4.    Cilento;

5.    Castel San Lorenzo;

6.    Costa d’Amalfi;

7.    Falerno del Massico;

8.    Asprinio di Aversa;

9.    Guardiolo.

The Wines of Cilento

 The grapevines produce few clusters, from which wines of excellent quality are achieved, that are perfectly combined to the typical Cilentan kitchen : poor, simple, but savoury. 

White

Colour: pale yellow more or less intense; 

Smell: delicate, characteristic; 

Taste: fresh, harmonic; 

Vines: Fiano (loc. said Santa Sofia) (60-65%), Trebbiano T. (20-30%), Greco and/or Malvasia b. (10-15%), others (max 10%); 

Min. alcoholic gradation: 11%; 

Max. production: 100 cwt/acre; 

Alliances between wine and dishes: sea appetizers, vegetables with pasta, also homemade pasta or vegetable, mixed omelettes; to privilege the combining with lagane and chick-peas, grilled swordfish with parsley; 

Red

Colour: ruby red ; 

Smell: winy, characteristic; 

Taste: delicate, dry; 

Vines: Aglianico (60-75%), Piedirosso Primitivo and/or (15-20%), Barbera (10-20%), others (max 10%); 

Min. alcoholic gradation: 11,50%; 

Max. production: 100 cwt/acre; 

Alliances between wine and dishes: red meat, grilled or sauced, stuffed peppers, filled aubergines or aubergine casserole, middle matured semi-sharp cheeses; particularly suitable with chop skewers with pork and kidskin or burning lamb entrecotes 

Rosé

Colour: more or less intense rose; 

Smell: characteristic; 

Taste: harmonic, fresh; 

Vines: Sangiovese (70-80%), Aglianico (10-15%), Primitivo and/or Piedirosso (10-15%), others (max 10%); 

Min. alcoholic gradation: 11%; 

Max. production: 100 cwt/acre; 

Alliances between wine and dishes: based-charcuterie appetizers in oil (brawn, spicy sausage, etc.), filled cuttlefishes and squids (capers, olives, bread amalgamated with egg); 

Aglianico

Colour: ruby red; 

Smell: winy, characteristic; 

Taste: dry, full-bodied, savoury; 

Vines: Aglianico (min. 85%), Piedirosso Primitivo and/or (Max 15%); 

Min. alcoholic gradation: 12%; 

Max production: 100 cwt/acre; 

Aging: 1 year; 

Alliances between wine and dishes: dishes of the great kitchen based on mutton, braised steer in Aglianico sauce, baked mutton or kidskin; it is in excellent harmony with fusilli or cavatielli in mutton sauce.