WINE > CAMPANIA

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		Furore Bianco Fior d'Uva 2003 Lt 1,5 - Gran Furor Divina Costiera Marisa Cuomo White Wine Campania

		Pallagrello - Castello Ducale White Wine Campania   Production area: Castel Campagnano - Alvignanello in province of Caserta (Campania) Vineyards: at 300 m.a.s.l. Vine variety: Coda di Volpe, locally knows as Pallagrello. Type of soil: Marl Aspect of vineyard: south-east Harvest period: between the first and the second ten days of October Vinification: white winemaking method Fermentation: tangential Alcohol content: 0,14 Total acidity: Totale: 75 mg/l Ph 4 So2 Tot: 75 mg/l Residual sugar: Traces Dry extract: 22 gr/l Packaging: standard European wine bottle with conical neck and traditional cork Organoleptic features: straw yellow in colour with golden hues; intense delicate aromas with overtones of honey; dry, smooth and full-bodied. Serving temperature 10° - 12° C Matching with food: pasta dishes, white meat, fish. Conservation: in a horizontal position, temperature not higher then 20°C, to keep faraway from heat and light’s sources. Fermentation: tangential Recommended tasting glass: calix of average wideness. Ageing potential: refined wine with a good structure and long life.

		Radicatola aglianico - Castello Ducale Red Wine Campania   Production area: Castel Campagnano in province of Caserta (Campania) Vineyards: Radicatola at 300 m.a.s.l. Vine variety: Aglianico 85% e Piedirosso 15% Type of soil: Marl - Arenaceus Aspect of vineyard: south-west Harvest period: between the first and the second ten days of October Vinification: in red Fermentation: tangential Alcohol content: 0,14 Total acidity: Totale: 70 mg/l Ph 3,47 So2 Tot: 70 mg/l Residual sugar: Traces Dry extract: 31 gr/l Packaging: standard European wine bottle with conical neck and traditional cork Organoleptic features: Ruby red with garnet hues, intense fruity, spiey aroma. Serving temperature 18° - 20° C Matching with food: Smooth and heady, ideal with red meat, game and mature cheeses. Conservation: in a horizontal position, temperature not higher then 20°C, to keep faraway from heat and light’s sources. Fermentation: tangential Recommended tasting glass: calix of big wideness. Ageing potential: important wine that has long life :

		Casavecchia - Castello Ducale Red Wine Campania

		Quartodisole 2000 - Grotta del Sole Red Wine Campania   History: The project Quartodisole was born with the aim of producing a red wine with a great structure and a modern taste using two typical vines of Campania, the Piedirosso and the Aglianico. The Piedirosso and the Aglianico are famous in Campania, Grotta del Sole has selected different vineyards placed in the provinces of Naples. We have made a tardive harvest to have an higher concentration of the colouring substances and of the sugar. Area of production: Piedirosso: Campi Flegrei; Aglianico: Vesuvio. Soil: volcanic in both areas, in Campi Flegrei the soil is peculiar for the yellow tuff, on the Vesuvius for lapilli and the volcanic rubble. Species of Grapes: Piedirosso from Campi Flegrei and Aglianico from Vesuvius. Cultivation: Piedirosso: the vinearyd are trained to the “puteolano” system on medium hill, Aglianico: espalier vines on the slopes of the volcano, 600 m. high. Vintage: manual, tardive from the 3 rd or the 4 th week of october. Peculiarity: in Campi Flegrei vines are on original rootstocks, they’re not grafted. Vinification: maceration on the skins for ten days. Acoholic fermentation at 28°C, malolactic fermentation in barrels. Maturation: in american and french oak barrels for 18 months. Refining: 4 months after bottling.

		Quartodiluna 2004 - Grotta del Sole White Wine Campania   History: The Falanghina and the Coda di Volpe are two of the most famous white skin grapes of the Campania region. The first grows in Campi Flegrei in Naples’ province while the Coda di Volpe grows on the slopes of the Vesuvius. In the 1999 after a tardive harvest, we decided to marry these two grapes in order to obtain an extremely rich and complex wine. Area of Production: Falanghina: Campi Flegrei; Coda di Volpe: Vesuvius. Soil: volcanic in both areas, in Campi Flegrei the soil is peculiar for the yellow tuff, on the Vesuvius for lapilli and the volcanic rubble. Species of Grapes: Falanghina from Campi Flegrei and Coda di Volpe from Vesuvius. Cultivation: Falanghina: vineyards trained to the guyot system on medium hill, Coda di Volpe: espalier vines on the slopes of the volcano, 600 m. high. Vintage: manual, tardive: from the 3rd or the 4th week of october. Peculiarity: in Campi Flegrei vines are on original rootstocks, they’re not grafted. Vinification: traditional with a short maceration of the skins on the most at 7° C. Soft squeezing with pneumatic press. Fermentation at 18°C for 15 days. Maturation: part in french oak barrels for 12 months. Refining: 4 months after bottling.

		Quartodiluna 2001 - Grotta del Sole White Wine Campania   History: The Falanghina and the Coda di Volpe are two of the most famous white skin grapes of the Campania region. The first grows in Campi Flegrei in Naples’ province while the Coda di Volpe grows on the slopes of the Vesuvius. In the 1999 after a tardive harvest, we decided to marry these two grapes in order to obtain an extremely rich and complex wine. Area of Production: Falanghina: Campi Flegrei; Coda di Volpe: Vesuvius. Soil: volcanic in both areas, in Campi Flegrei the soil is peculiar for the yellow tuff, on the Vesuvius for lapilli and the volcanic rubble. Species of Grapes: Falanghina from Campi Flegrei and Coda di Volpe from Vesuvius. Cultivation: Falanghina: vineyards trained to the guyot system on medium hill, Coda di Volpe: espalier vines on the slopes of the volcano, 600 m. high. Vintage: manual, tardive: from the 3rd or the 4th week of october. Peculiarity: in Campi Flegrei vines are on original rootstocks, they’re not grafted. Vinification: traditional with a short maceration of the skins on the most at 7° C. Soft squeezing with pneumatic press. Fermentation at 18°C for 15 days. Maturation: part in french oak barrels for 12 months. Refining: 4 months after bottling.

		Quartodiluna 1998 - Grotta del Sole White Wine Campania   History: The Falanghina and the Coda di Volpe are two of the most famous white skin grapes of the Campania region. The first grows in Campi Flegrei in Naples’ province while the Coda di Volpe grows on the slopes of the Vesuvius. In the 1999 after a tardive harvest, we decided to marry these two grapes in order to obtain an extremely rich and complex wine. Area of Production: Falanghina: Campi Flegrei; Coda di Volpe: Vesuvius. Soil: volcanic in both areas, in Campi Flegrei the soil is peculiar for the yellow tuff, on the Vesuvius for lapilli and the volcanic rubble. Species of Grapes: Falanghina from Campi Flegrei and Coda di Volpe from Vesuvius. Cultivation: Falanghina: vineyards trained to the guyot system on medium hill, Coda di Volpe: espalier vines on the slopes of the volcano, 600 m. high. Vintage: manual, tardive: from the 3rd or the 4th week of october. Peculiarity: in Campi Flegrei vines are on original rootstocks, they’re not grafted. Vinification: traditional with a short maceration of the skins on the most at 7° C. Soft squeezing with pneumatic press. Fermentation at 18°C for 15 days. Maturation: part in french oak barrels for 12 months. Refining: 4 months after bottling.

		Piedisosso dei Campi Flegrei - Grotta del Sole Red Wine Campania   History: Vine growing in Campi Flegrei has very ancient origins, as witnessed by all the writers from the classical age. The «Piedirosso» or «Piede di Colombo» (Pidgeon foot) owes its name to the red grape-stalk, the same colour as a pidgeon foot. This vine’s origin is very ancient; indeed, it might be the «Colombina» mentioned by Pliny in his «Naturalis Historia». It is thought that this vine was used, together with Aglianico, to produce the Falerno wine since ancient times. Production area: Campi Flegrei: an archeological and rural area located North-West from Naples, which includes the towns of Pozzuoli, Bacoli, Monte di Procida, and Quarto Flegreo. Soil: Very loose, volcanic soil of trachytic and pumiceous nature. Vines: 100% Piedirosso. Cultivation: Vineyards are located on low hills and grown with the «puteolano» or «spalatrone» system, a typical method of Campi Flegrei, of Etruscan origin, with a density of 2,500 grapestocks per ha. Vintage: Manual, from the 2nd and 3rd week of October. Peculiarities: Grapes are grown on «free foot», that is, they are not grafted on American foot and live on their own roots. Vinification: Traditional vinification with seven-day maceration. Soft squeezing by pneumatic press. Fermentation at 23°-25° C for 10-15 days. Maturation: The wine is bottled in the spring following the vintage. Refining: One to two months after bottling. Duration: It has to be drunk within 5 years, if kept properly.

		Montegauro Piedirosso dei Campi Flegrei Riserva - Grotta del Sole - Grotta del Sole Red Wine Campania   History: At Cantine Grotta del Sole we are convinced that the Piedirosso variety from Campi Flegrei vineyard is well suited to make wines capable of ageing and so should be used to make wines for the mid-term. After traditional vinification we mature 85% of the wine in stainless steel and 15% in oak barriques, after which we leave the wine to settle and harmonise in bottle for a fully year before being released on to the market. Production area: Campi Flegrei is a rural area of great archaeological interest located North-west of Naples. It includes the towns of Pozzuoli, Bacoli, Monte di Procida, and Quarto Flegreo. Soil: Very loose volcanic soil of trachytic and pumiceous nature. Vines: 100% Piedirosso. Cultivation: The vineyards are located on low hills and the vines trained to the «puteolano» or «spalatrone» system which is of Etruscan origin and typical of Campi Flegrei area. The density of 2.500 vines per ha. Harvest: A manual harvest is carried out from the 2nd and 3rd week of October. Rootstocks: The vines are on their own roots and have not been grafted onto American rootstocks. Vinification: Traditional vinification with seven-day maceration. A pneumatic press is used to ensure the gentle pressing of the grapes. Fermentation takes between 10-15 days at 23°- 25°C. Maturation: We mature the wine in barriques for 18 months. The wine is bottled about three years after the vintage and is released after a further four months in bottle; this wine should be drunk within 5 years of the vintage, if correctly stored.