Check out the
above video of Southern Italy which includes Sicily, Campania and Puglia.
The
following are my notes for studying the wines of the Campania region
of Italy including information about the topography, climate, soils, important
red and white grapes and extensive information on the DOCs and DOCGS of the
region. I also include notes on the wines I tasted from this region.
White and Red Wines of Campania
The dominant
white varietals of Campania are Falanghina, Fiano and Greco with
the important zones being Greco di Tufo DOCG and Fiano di Avellino DOCG. The dominant red varietals are Aglianico and
Piedirosso (“red feet”) with the important zones for Aglianico being Taurasi
DOCG and Aglianico del Taburno DOCG.
However, less than 10% of the region’s wines are at DOC level.
Lacryma Christi del Vesuvio
Lacryma Christi del
Vesuvio, which literally “tears of Christ”, is the name of a well-known wine
produced on the slopes of Mount Vesuvius in Campania. White Lacryma Christi is made mainly from
Verdeca and Coda di Volpe grapes, with smaller proportions of Falanghina, Caprettone
and Greco di Tufo. Red Lacryma Christi is made from Piedirosso and Sciascinoso
grapes. The name “Lacryma Christi” comes from a legend that Jesus Christ cried
over Lucifer's fall from heaven and that his tears on the land gave divine
inspiration to the vines that grew there.
Dessert Wines
In addition to passito
wines, Campania is home to a unique dessert wine known as Moscato Lambiccato. The lambiccato wines are made
from 100% Muscat varieties that are dried
immediately after harvest and then pressed delicately in the alambicchi which give the style
its name.[1] Harvest takes place usually in the first ten days of
September the cooler hours of the day. The must then goes through a cold
fermentation and a series of filters, aiming to obtain and preserve the scents
and the typical aromatic notes the Moscato grape. The result is a sweet wine
that rarely exceeds 5% alcohol and traditionally has been enjoyed during Christmas.
Climate
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The climate
along the coast of Campania is Mediterranean, with high temperatures and
sunny days in the summer and colder, damper weather in the winter. The
coastal Mediterranean breezes blow in from the Tyrrhenian Sea and across the
Apennine Mountains to temper the heat, encouraging a bright acidity in the
fruit. The inner zones are more continental, with low temperatures in winter.
About 51% of the region is hilly, 34% mountainous and the remaining 15% is
made up of plains.
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Soils
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Most vineyards
are on volcanic soil in these areas which is inhospitable for the deadly
phylloxera louse.
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IGTs
Campania has
10 Indicazione Geografica Tipica (IGT) zones which are: Beneventano or
Beneventano, Campania, Catalanesca del Monte Somma, Colli di Salerno,
Dugenta, Epomeo, Paestum, Pompeiano, Roccamonfina, Terre del Volturno
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DOCs and DOCGs
There are 13 Denominazioni di Origine Controllata
(DOC)s and 4 Denominazioni di Origine Controllata e Garantita (DOCG)s
in Campania.
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DOCs
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1.
Aversa DOC
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Established in 1993. The primary white grape varietal is
Asprinio. Bianco must consist of a minimum of 85% Asprinio. Spumante
must consist of a minimum of 100% Asprinio, fermented in
pressurized tanks or autoclaves.
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2.
Campi Flegrei DOC
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Established in 1994. The primary white grape varietal is
Falanghina. The primary red grape varietals are: Aglianico and Piedirosso. Bianco
must consist of a minimum of 50–70% Falanghina. Rosso must consist of a
minimum of 50% Piedirosso (referred to locally as Pèr e Palummo) and a minimum
of 30% Aglianico. Spumante
must consist of a minimum of 90% Falanghina. Passito Bianco must
consist of a minimum of 90% Falanghina. Passito Rosso must consist of a
minimum of 90% Piedirosso. Passito wines may be made from up to 45% fresh
grapes along with dried grapes.
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3.
Capri DOC
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Established in 1977. The primary
white grape varietals are: Falanghina and Greco. The primary red grape
varietal is Piedirosso. Bianco must consist of a minimum
of 80% Falanghina and/or Greco. Passito Bianco must consist of Rosso must consist of a minimum of 80%
Piedirosso.
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4.
Castel San Lorenzo DOC
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Established in 1992. The primary white grape varietals
are: Moscato and Trebbiano The primary red grape varietals are: Aglianico and
Barbera. Bianco must consist of a minimum of 50–60% Trebbiano Toscano
and 30–40% Malvasia.
Rosso
must consist of a minimum of 60–80% Barbera and 20–30% Sangiovese. Passito and Moscato
Lambiccato
must consist of 85% Moscato.
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5.
Cilento DOC
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Established in 1989. The primary white grape varietal is
Fiano. The primary red grape varietals are: Aglianico and Sangiovese. Bianco
must consist of a minimum of 60–65% Fiano, 20–30% Trebbiano and 10–15% Greco
and/or Malvasia.
Rosso
must consist of a minimum of 60–75% Aglianico; 15–20% Piedirosso
and/or Primitivo. Rosato
must consist of a minimum of
70–80% Sangiovese; 10–15% Aglianico; 10–15% Piedirosso and/or
Primitivo.
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6.
Costa d’Amalfi DOC
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Established in 1995. The primary white grape varietals
are: Biancolella, Chardonnay, Cococciola, Falanghina, Montonico Bianco,
Passerina, Pecorino. The primary red grape varietals are: Aglianico,
Piedirosso, Pinot Nero, Sciascinoso. Bianco must consist of a minimum
of 40%
Biancolella and/or Falanghina. Passito
Bianco must
consist of 40–60% Biancolella and/or Falanghina. Rosso and
Rosato must consist of a minimum of 40% Piedirosso (locally Pèr e
Palummo); maximum 60% Aglianico and/or Sciascinoso (known locally as Olivella). Spumante
must consist of a minimum of 60% Chardonnay, Cococciola, Montonico Bianco,
Passerina, Pecorino, and/or Pinot Nero. Passito
Bianco must
consist of 40–60% Biancolella and/or Falanghina. Passito Rosso must consist of a
minimum of 40% Piedirosso; maximum 60% Aglianico and/or Sciascinoso.
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7. Falanghina del Sannio DOC |
Established in 2011, incorporating the Falanghina-based
wines of the former DOCs Guardia Sanframondi (Guardiolo), Sant’Agata dei
Goti, Solopaca, and Taburno (the other wines from those DOCs are now part of
the Sannio DOC). The primary white grape varietal is Falanghina. Bianco
must consist of a minimum of 85% Falanghina. Passito
must consist of 85% Falanghina. Spumante
and Metodo
Classico must consist of a minimum of 85% Falanghina.
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8.
Falerno del Massico DOC
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Established in 1989. The primary white grape varietal is
Falanghina. The primary red grape varietals are: Aglianico and Primitivo. Bianco
must consist of a minimum of 85% Falanghina. Rosso must consist of a
minimum of 60%
Aglianico; maximum 40% Piedirosso.
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9.
Galluccio DOC
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Established in 1997. The primary white grape varietal is
Falanghina. The primary red grape varietal is Aglianico. Bianco must consist of
a minimum of 70% Falanghina.
Rosso
must consist of a minimum of
70% Aglianico.
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10.
Ischia DOC
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Established in 1966. The primary white grape varietals
are: Biancolella and Forastera. The primary red grape varietals are:
Guarnaccia and Piedirosso. Bianco must consist of a minimum
of 45–70% Forastera and
30–55% Biancolella. Passito
Bianco must
consist of 45–70% Forastera and 30–55% Biancolella. Rosso must
consist of a minimum of 40–50% Guarnaccia and 40–50% Piedirosso (known locally
as Pèr e Palummo). Spumante
must consist of a minimum of 45–70% Forastera and 30–55%
Biancolella.
Passito
must consist of a minimum of 85% Piedirosso.
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11.
Penisola Sorrentina DOC
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Established in 1994. The primary white grape varietals
are: Biancolella, Falanghina and Greco. The primary red grape varietals are: Aglianico, Piedirosso, and Sciascinoso.
Bianco
must consist of a minimum of 60% Biancolella, Falanghina, and/or Greco, with
a minimum 40% Falanghina.
Rosso
must consist of a minimum of
60% Aglianico, Piedirosso (locally Pèr e Palummo), and/or
Sciascinoso (locally Olivella), with a minimum 40% Piedirosso.
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12.
Sannio DOC
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Established in 1997. The primary white grape varietals
are: Coda di Volpe, Falanghina, Fiano, Greco, Malvasia, Moscato and
Trebbiano. The primary red grape varietals are: Aglianico, Barbera,
Piedirosso, Sangiovese, Sciascinoso. Bianco must consist of a minimum
of 50% Trebbiano Toscano and/or Malvasia Bianca di Candia. Rosso and Rosato must consist of a minimum of 50% Sangiovese. Spumante
or Spumante di Qualità must consist
of a minimum of 70% Aglianico and/or Falanghina.
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13.
Vesuvio DOC
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Established in 1983. The primary white grape varietal is
Coda di Volpe. The primary red grape varietal is Piedirosso. Bianco
and Lacryma Christi/ Lacrima Christi Bianco must consist of a
minimum of 35% Coda di Volpe (locally Caprettone or Crapettone); maximum 45%
Verdeca; maximum 20% Falanghina and/or Greco. Rosso and Rosato
must consist of a minimum of 50% Piedirosso; maximum 30% Sciascinoso; maximum
20% Aglianico.
Lacrima
Christi Spumante
must consist of a minimum of 35% Coda di Volpe and a
maximum of 45% Verdeca.
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DOCGs
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1.
Aglianico del Taburno DOCG
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Established as a DOC in 1986, it became a DOCG in 2011. The
primary red grape varietal is Aglianico. Rosso and Rosato must consist of a minimum of 85% Aglianico. Rosso
must be aged a minimum of 2 years and Riserva must be aged a minimum of
minimum 3 years, including 12 months in barrel and 6 months in bottle.
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2.
Fiano di Avelino DOCG
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Established as
a DOC in 1978, it became a DOCG in 2003. The primary white grape varietal is
Fiano. Bianco must consist of a minimum of 85% Fiano with a maximum of
15% Coda di Volpe, Greco, and/or Trebbiano. The term “Apianum” which may
appear on the label is an ancient name for the region where this wine is
produced, not a style or sub-region.
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3.
Greco di Tufo DOCG
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Established as a DOC in 1970, it became a DOCG in 2003.
The primary white grape varietal is Greco. Bianco and Spumante
must consist of a minimum of
85% Greco and a maximum of 15% Coda di Volpe and be aged a
minimum of 36 months on the lees.
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4.
Taurasi DOCG
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Established as a DOC in 1970, it became a DOCG in 1993. The
primary red grape varietal is Aglianico. Rosso must be aged a minimum of 3
years, including 1 year in barrel. Riserva must be aged a minimum of minimum
4 years, including 18 months in barrel.
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Key White Grape Varieties
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French
Varietals
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Chardonnay
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Asprinio
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Recent DNA
profiling has proven that Asprinio is genetically identical to Greco Bianco.
It is used in the Aversa Asprinio DOC to produce both still and sparkling (spumante)
wines.
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Biancolella
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An ancient
varietal of Greek origin, Biancolella is typically blended with Forastera to
create simple and approachable white wines. It is best grown on the island of
Ischia, in the Bay of Naples, in terraced vineyards on volcanic soils and is
produced as a varietal wine.
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Cococciola
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Also known as
Cacciuola and Cacciola. It is a green-skinned grape that produces
straw-colored wine with pronounced acidity and grassy, herbaceous aromas
comparable to those found in Sauvignon Blanc.
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Coda
di Volpe
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The name means
“Tail of the Fox” in reference to the variety’s elongated bunches of grapes,
which resemble a fox’s bushy tail. Coda di Volpe grapes and the wine are
golden-yellow in color. The grape tends to have fruity aromas of citrus,
tropical fruit with sweet spices spicy. It is not particularly high in
acidity, which is the reason that it has done so well in Vesuvius' volcanic
soils as they often impart higher acidity to grapes grown in them. It is also
known as Falerno (used in Campania's famous Falernia wine), Durante and Coda
di Pecora which means “Tail of the Sheep.”
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Falanghina
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It
also referred to as Falanghina
Grecoand its name is derived from the Latin falangae for the “stakes” used to support the
grapes in a vineyard. It is an ancient grape variety which may have provided
a basis for the classical Falernian wine, which was favored by the Romans. It
is also grown in Abruzzo but it is more commonly found in Campania.
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Fiano
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Fiano thrives
in the volcanic soils of the Apennine Mountains and it is used primarily as a
varietal wine. Fiano tends to have is aromas and flavors of tropical fruit
like pineapple with nutty, floral, honeyed notes and spice. It can develop a
sweetness that makes it extremely attractive to bees, as referenced by its
traditional name, Vitis apiana (“the vine beloved of bees”). Fiano
is best known for its dry wines but it is also made into passito dessert wines that are luscious and textured, developing
dried fruit flavors of fig and prune. It is most well-known in Fiano di
Avellino DOCG wine.
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Forastera
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Also known as
Uva dell'Isola, it tends to have aromas of peach and apricot along with herbal
notes of sage and juniper as well as a distinctive almond flavor. It is found
mostly on the Campanian islands of Procida and Ischia.
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Greco di Tufo
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The Greco di Tufo grape is a clone of Greco Bianco. Recent DNA profiling has proven that
Greco is genetically identical to Asprinio, as it is known along the coast of
Campania. It tends to have high acidity and a fresh, clean, grapey flavor
profile but they also tend to oxidize in bottle relatively quickly resulting
in nutty, caramelized flavors so they are best when consumed young.
It was introduced to Campania by the Pelasgians, an ancient people from
Thessaly in Greece. The name Tufo refers not only to one of the villages from
which the wine comes, but also the type of rock on which the village was
built.
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Malvasia
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Also
known as Malmsey, Malvasier,
Malvazia, and Monemvasia. It is
believed to be of Greek origin, the Malvasia family has been commercially
important to the Mediterranean for more than 2000 years. Malvasia, the name,
is a derivation of the coastal Greek town of Monemvasia. It is grown all over
Italy.
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Montonico
Bianco
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Not to be confused with Mantonico
Bianco, DNA profiling has
demonstrated that it is related to Garganega. The Montonico grape has been
grown in Abruzzo at least since the mid-19th century, especially in the
municipalities of Montonico di Bisenti and Poggio delle Rose in the province
of Teramo. The grape bunch tends to be big, long and compact, either
cylindrical or pyramid-shaped. Though it ripens late, reaching full maturity
around the second week of October, its harvest period depends on whether it
is being used to produce spumante.
This vine thrives in cool, tempered environments with low fertility soil. The
wines produced with this grape have a more or less deep yellow color,
sometimes with greenish highlights, low alcohol content, light fragrance of
fruits and spices, are slightly astringent and have good structure.
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Moscato
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Known as Moscatel in Spain and Portugal, and Muscat internationally it is one of the
oldest and most widespread grape families in the world. It is believed to
have originated in the Middle East and was grown by the ancient Greeks. Moscato
Bianco (Muscat Blanc à
Petits Grains) is the oldest and most highly valued of the Muscat family.
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Pallagrello
Bianco
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A green-skinned
grape variety that once believed to have become extinct due to phylloxera and
powdery mildew but was rediscovered in the 1990s by Italian vine grower and
former lawyer Peppe Mancini, who has since replanted it and the nero
variant. Pallagrello Bianco vines produce small bunches of small berries that
are high in sugar and low in acid. This produces wines with a wide range of
aromas including peach, apricot, honey, wax, almond and vanilla (when aged in
oak). Structurally they tend to be soft, rich, with a full and succulent feel
in the mouth. During my study I tasted a 2011 Terre Del
Principe Le Serole Pallagrello Bianco,
the notes are below.
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Passerina
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Known
by various names such as “Pagadebito Gentile”, “Campolese” and “Uva Passera”,
the term "Passerina" is derived from Passero the Italian word for “sparrow”,
which are known for having an appetite for ripe Passerina grapes. The grape
is thought to be a mutation of Biancame which is more well-known in Marche.
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Pecorino
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This
grape may be native to Marche where it is still used today in the wines of
Offida Pecorino DOCG. According to local legend, Pecorino gets its name from
the sheep (pecora) who would snack on the grapes in the vineyards.
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Trebbiano
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Trebbiano is also known as Ugni Blanc in France where it is used to
produce both Cognac and Armagnac. There are a number of varieties that bear
the name Trebbiano but some of them are not genetically related. In Italy,
Trebbiano Toscano is sanctioned for use in about 85 of the country’s 300+
DOCs.
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Verdeca
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Also known as
Albese Bianco, Carossela, Verdicchio, Tivolese, San Gennaro, Vino Verde, and
Uva Marana. It is more well known in Puglia and was used to be mostly used in
making Vermouth. Its wines can range from quite neutral and herbal to having
aromas of citrus. in Campania, Verdeca is sued to produce Lacryma Christi
(tears of Christ) wines produced from the slopes of Mount Vesuvius.
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Key Red Grape Varieties
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French
Varietals
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Pinot Nero (Pinot Noir)
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Aglianico
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Pronounced
"ahl-YAH-nee-koe" but it is also known as Agliatica, Ellenico,
Ellanico, Gnanico, and Uva Nera. It is primarily grown in the Basilicata and
Campania regions of Italy. Structurally it is similar to Nebbiolo giving it
the nickname “the Barolo of the South.” It produces wines with high tannins,
high levels of acidity, and full-body with musky berry flavors.
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Barbera
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The 3rd most-planted
red grape variety in Italy after Sangiovese and Montepulciano. It is known
for its deep color, low tannins and high acidity which enables it to be grown
in warmer climates. The fruit profile tends toward dark cherry, dried
strawberry, plum, and blackberry.
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Caprettone
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The name Caprettone
may be derived from the Italian word capra which means “sheep” and
could be a reference to the characteristic shape of Caprettone clusters which
can resemble a sheep's beard. It is an early to mid-ripening grape variety
that is usually harvested in Campania in mid to late September. It is noted
for being able to maintain moderate acidity levels even in the warm climates,
is used to make Metodo Classico
sparkling wines and it is minor blending component in Lacryma Christi Bianco.
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Casavecchia
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Also known as Trebulano,
Casavecchia is a rediscovered
red grape variety from Campania. Local legend has it that a single, forgotten
vine was discovered among the ruins of Pontelatone, Italy, a gnarled old vine
with a trunk 15 inches (40cm) wide, from which cuttings were taken and used
to graft new vines. The name Casavecchia means "old
house" in reference to the stone enclosure where it was found. Once it
was studied, Casavecchia was identified as Trebulano; a Roman grape
variety previously thought to be extinct. The wine is
quite rare, though a few varietal examples are available, which all fall under
the Campania IGT classification. Casavecchia makes typically medium-bodied
wine with blackberry and black cherry flavors.
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Guarnaccia
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Also known as
Perricone Nera, Perricone Nero, Perricone noir, Picnatelo, Pignateddu,
Pignatelle, Pignatello, Pirricone nera, Quarnaccia and Tuccarino di Catania. It
is primarily grown in Calabria (37%), Veneto (27%), and Sicilia (19%). It is characterized as being medium sized
cone shaped, but one of the longest bunches of grapes in Italy.
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Pallagrello
Nero
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It was once
believed to have become extinct due to phylloxera and powdery mildew but was
rediscovered in the 1990s by Italian vine grower and former lawyer Peppe
Mancini, who has since replanted it and the Bianco variant. The
vines produce small bunches of small berries, producing dark wines with soft
tannins, high alcohol and moderate to low acidity. Aromas include plum,
blueberry and blackberry along with chocolate and some peppery notes. During
my study I tasted a 2006 Terre Del Principe Ambruco
Pallagrello Nero, the notes are
below.
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Piedirosso
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Piedirosso
means “red feet” in Italian, and is named as such because the stem is made up
of three branches and is russet colored making the vine resemble a dove’s
foot. This also explains some of the variety’s other names are Palombina,
which means “little dove”, and Pere'e Pallummo, which means “dove’s
foot”. It is grown predominantly as a blending partner for Aglianico and
Olivella. Single-variety wines made from Piedirosso tend to be deep ruby in
color with soft tannins and be full bodied. The typical profile of aromas and
flavors include plum, cherry and brambly wild berry fruit and the best
versions also include espresso, mushroom and damp earth with a salty
minerality, which may be due to the volcanic soils on which the grape
thrives. All single-variety wines are classified under the IGT title. The
grape is grown in 10 DOCs in Campania. It is most well-known for being 50% of
the blend in the Lacryma Christi del Vesuvio red and rosé wines.
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Primitivo
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Primitivo and
its California relative Zinfandel are clones of a Croatian grape called
Crljenak. The history of this grape in Italy dates back at least to the 17th
century when the Benedictine monks named the varietal “Primitivo” which
translates roughly as “early one” and it was named as such because of it is
an early ripening grape in this zone. It tends to produce wines that are
deeply colored, with aromas of flavors of cherry, jam, wild blackberry, raspberry
clove and spice. Structurally it tends to have high tannins, moderate
acidity, be full bodied and have high alcohol.
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Sangiovese
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Sangiovese derives its name from
the Latin Sanguis Jovis, “the blood of Jove and it has several synonyms. In Chianti Classico
it may be referred to as Sangiovetto, in Montalcino it is called Brunello, in Montepulciano it is called Prugnello
Gentile and along the coast
in Maremma it is called Morellino.
"Sangiovese" was actually several "varieties" of clones
which are broadly classified as Sangiovese
Grosso and Sangiovese Piccolo. The
Sangiovese Grosso family includes the clones growing in the Brunello region
as well as the clones known as Prugnolo
Gentileand Sangiovese di
Lamole that was grown in
the Greve in Chianti region. Sangiovese wines in Tuscany tend to be light in
color with sour cherry notes and herbal undertones. Structurally they are
naturally high in acidity, firmly tannic, and medium to full-bodied. When
aged, Sangiovese traditionally spends time in large European (often
Slavonian) casks, but modern wines are just as likely to be aged in new
barriques, which infuse both flavor and texture into the wines.
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Sciascinoso
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Sciascinoso is more well-known by its synonym in Campania Olivella which comes from the
elongated olive-like shape of the grape. It has a very
vigorous vine that buds early and reaches maturity between the second and
third week of October and produces grapes with high acidity and low sugar.
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Notable Wine Producers
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Feudi di
San Gregorio
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Bruno de
Conciliis
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Caggiano
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DiMeo
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Maffini
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Mastroberardino
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Marisa
Cuomo
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Mustilli
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Villa
Matilde
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Vestini
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The Wines
While studying Campania
I tasted the following wines:
2011
Terre Del Principe Le Serole Pallagrello Bianco
This wine is made from 100% Pallagrello Bianco. It is a
clear white wine, golden in color with medium concentration and medium+
viscosity. On the nose it is clean with moderate intense aromas of dried
apples, dried orange peels, honeycomb, beeswax, salty peanut shells, and autumn
leaves. On the palate it primarily has flavors of dried citrus fruit, dried
tropical fruit, beeswax and graham crackers. It has medium+ acidity, it is very
rich with medium+ body with a full-mouth feel and a long finish. I particularly
enjoyed this wine as it is an exceptional alternative to California Chardonnay
as a rich wine and yet without the buttery oaky characteristics. This wine sells for $29.99 at Enoteca
Vino Nostro in San Francisco.
2006
Terre Del Principe Ambruco Pallagrello Nero
This wine is made from 100% Pallagrello Nero. This is an opaque red wine, dark purple
to the core to violet minimal rim variation and medium+ viscosity. On the nose
it is clean with subtle aromas of blackberries, wild blueberries, tart plums, violets,
lavender, with minor notes of chocolate, vanilla, pepper and spice. On the
palate the nose is confirmed, it is dry and soft with low tannins, it is silky
on the mid palate and mouth-watering with medium+ acidity and a moderate length
finish. This wine sells for $36.99 at Enoteca Vino Nostro in San Francisco.
2009
Terre del Principe Centomoggia Casavecchia Terre del Volturno IGT
This wine is made from 100% Casavecchia. It is an opaque red wine, dark purple/black at the core to
violet with minimal rim variation, medium+ viscosity and slightly staining
tears. On the nose it is clean with moderate intense aromas of dried plums, blackberry
preserves, dates, violets, and a hint of pepper. On the palate the nose is
confirmed with additional notes of vanilla, it has medium tannins, medium
acidity, medium body and a moderate length finish. This wine sells for $34.99
at Enoteca Vino Nostro in San Francisco.
2005 Terredora di Paolo Pago
dei Fusi, Taurasi DOCG
This wine is made from 100% Aglianico. This is an opaque red wine, dark ruby at the core to garnet
at the rim medium viscosity. On the nose it is clean with moderate intense
aromas of dusty ripe cherries, Dr. Pepper, dried roses, forest floor, cinnamon
stick, mushrooms with a touch of spice. On the palate it is dry with refined high
tannins, medium+ acidity, medium+ body, and a moderate length finish. In many
ways it resembles a Barolo or Barbaresco, but it is more rustic with “in your
face” power and lacks the elegance and finesse of a fine Nebbiolo. This wine
sells for $34.99 at K&L in Redwood City, California which is a great deal
as I’ve seen it at the Artisan Wine Depot in Mountain View,
California for $48.95.
[1] Alambicchi is a type of “alembic” which is used for refining, more commonly
used to make Cognac.
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