WINE > CAMPANIA

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		Lettere della Penisola Sorrentina - Grotta del Sole Red Wine Campania   History: Vine spread in the Lattari Mountains area due to the colonization of the land, and it seems that it contributed to human settlements and to the birth of the organized community of Lettere and Gragnano. This community was known in the IX century, and in the following century vine growing had already gained such a remarkable economic importance, that in 994 the Cathedral of Letter, which had become a diocese, was dedicated to St. Mary of the Vineyards. The most enthusiastic sentence about the wine produced there was given by a religious, the Bishop of Lettere, Monsignor Molinari, who said: «Si vis vivere sanum, bibe Gragnanum» (If you want to live healthy, drink Gragnano). Production area: Lettere. Vines: Piedirosso, Aglianico, and Sciascinoso 60% at the least, local vines (Castagnara, Surbegna, Suppezza, S. Antonina, Sauca). Cultivation: Espalier and pergola vines, density of 3,000 vinestocks per ha., average age 35 years ca. Vintage: Manual, from the 1st and 2nd week of October. Vinification: Traditional method with 5-day maceration in spinning vinificators at controlled temperature, soft squeezing by pneumatic press. Fermentation at 22°C for 10 days. Maturation: «New» wine bottled in November, a typical product from the Neapolitan tradition. Refining: Short in stainless steel tubs. Duration: This wine has to be drunk new, preferably within the end of the year.

		Gragnano della Penisola Sorrentina - Grotta del Sole Red Wine Campania   History: Vine spread in the Lattari Mountains area due to the colonization of the land, and it seems that it contributed to human settlements and to the birth of the organized community of Lettere and Gragnano. This community was known in the IX century, and in the following century vine growing had already gained such a remarkable economic importance, that in 994 the Cathedral of Letter, which had become a diocese, was dedicated to St. Mary of the Vineyards. The most enthusiastic sentence about the wine produced there was given by a religious, the Bishop of Lettere, Monsignor Molinari, who said: «Si vis vivere sanum, bibe Gragnanum» (If you want to live healthy, drink Gragnano). Production area: Towns of Gragnano and Pimonte. Soil: loose lapillus soil. Vines: Piedirosso, Aglianico, and Sciascinoso 60% at the least, local vines (Castagnara, Surbegna, Suppezza, S. Antonina, Sauca). Cultivation: Espalier and pergola vines, density of 3,000 vinestocks per ha., average age 35 years ca. Vintage: Manual, from the 1st and 2nd week of October. Vinification: Traditional method with 5-day maceration in spinning vinificators at controlled temperature, soft squeezing by pneumatic press. Fermentation at 22°C for 10 days. Maturation: «New» wine bottled in November, a typical product from the Neapolitan tradition. Refining: Short in stainless steel tubs. Duration: This wine has to be drunk new, preferably within the end of the year.

		Lacryma Christi del Vesuvuo - Grotta del Sole Red Wine Campania   History: The Lacryma Christi wine comes from grapes grown at the foot of the Vesuvius. Vines are planted on sloping soil, of volcanic origin, facing South. Vine growing on the Vesuvius dates back to very ancient times; the first grape growers in the Vesuvian area were the Thessalians, during the IV century B.C., when they settled in Campania. In the Roman culture, the Vesuvius was known for its wines. It was almost completely covered by vineyards, and all around its foot there was plenty of rural villas, devoted to vine growing and to wine production. Production area: Towns of Boscotrecase, Terzigno, and Trecase. Soil: Loose, volcanic soil of pumiceous nature. Species of grapes: Aglianico, Piedirosso, and Sciascinoso. Cultivation: Espalier vines along the Vesuvius slopes, up to a height of 600 m. Vintage: Manual, from the 1st week of October. Vinification: Soft squeezing by pneumatic press. Fermentation at 23-25°C for 15 days. Malolactic fermentation occurs subsenquently in relatively short times. Maturation: It is bottled new, in the spring following the vintage. Refining: One to two months after bottling. Duration: Three-five years, if it is kept properly.

		Lacryma Christi del Vesuvuo - Grotta del Sole White Wine Campania   History: The Lacryma Christi wine comes from grapes grown at the foot of the Vesuvius. Vines are planted on sloping soil, of volcanic origin, facing South. Vine growing on the Vesuvius dates back to very ancient times; the first grape growers in the Vesuvian area were the Thessalians, during the IV century B.C., when they settled in Campania. In the Roman culture, the Vesuvius was known for its wines. It was almost completely covered by vineyards, and all around its foot there was plenty of rural villas, devoted to vine growing and to wine production. Production area: Towns of Boscotrecase, Terzigno, and Trecase. Soil: Loose, volcanic soil of pumiceous nature. Vines: Caprettone. Cultivation: Espalier vines along the Vesuvius slopes, up to a height of 600 m.. Vintage: Manual, from the 1st week of October. Vinification: Traditional, with cold maceration for 12 hours at 7°C. Soft squeezing by pneumatic press. Fermentation at 18°C for 15 days. Maturation: It is bottled new, in the spring following the vintage. Refining: One to two months after bottling. Duration: Two-three years, if it is kept in suitable cellars.

		Greco di Tufo - Grotta del Sole White Wine Campania   History: According to some scholars, the Samnites already grew vines in Irpinia and drank wine. However, vine growing in Irpinia has always been integral part with the one in the Neapolitan area. In fact, the same species of vines are grown as the Neapolitan ones, that is, the Aglianico, the Greco, the Fiano, the Piedirosso. The Greco di Tufo or Greco del Vesuvio are thought to be the same species of vine that the Romans grew and called «Aminea Gemina» (Columella). Production area: Town of Tufo. Soil: Medium-thickness clayey soil. Vines: Greco di Tufo. Cultivation: Espalier vines and Guyot vines, with a density of about 2,500 vinestocks per ha. Vintage: Manual, from the 2nd week of October. Vinification: Soft squeezing by pneumatic press. Fermentation at 18°C per 15 days. Maturation: It is bottled new, in the spring following the vintage. Refining: One to two months after bottling. Duration: This wine has to be drunk preferably within two-three years, if kept properly.

		Fiano di Avellino - Grotta del Sole White Wine Campania   History: According to some scholars, the Samnites already grew vines in Irpinia and drank wine. However, vine growing in Irpinia has always been integral part with the one in the Neapolitan area. In fact, the same species of vines are grown as the Neapolitan ones, that is, the Aglianico, the Greco, the Fiano, the Piedirosso. It was thought that the name Fiano was a modification of «Apianis», coming from «Apis» (bee). But some scholars has assumed that the name may come from Apia, ancient name of the Peloponnesus and, therefore, it would indicate the region of origin of these grapes. Production area: Towns of Lapio and Montefalcione. Soil: Medium-thickness clayey soil. Vines: Fiano. Cultivation: Espalier vines or Guyot vines, with a density of about 2,500 vinestocks per ha. Vintage: Manual, from the 2nd week of October. Vinification: Soft squeezing by pneumatic press. Fermentation at 18°C for 15 days. Maturation: It is bottled in the spring following the vintage. Refining: Four months after bottling. Duration: It has to be drunk new, preferably within two-three years.

		Falanghina dei Canpi Flegrei - Grotta del Sole White Wine Campania   History: Vine growing in Campi Flegrei has very ancient origins, as witnessed by all the writers from the classical age. Cato, Varro, Pliny, and Columella describe the characteristics of the Aminean grapes - name given to the Campanian vines of Greek origin - clearly and with a vine expertsí accuracy, which was satisfactory for that period. These grapes had been brought to Italy by the Amineans, a Pelagic population from Greece. 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 origin. Vines: 100% Falanghina. 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 1st 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 short maceration of peels on the must for 12 hours at 7°C. Squeezing by pneumatic press. Fermentation at 18°C for 15 days. Maturation: It is bottled new, in the spring following the vintage. Refining: One to two months after bottling. Duration: This wine has to be drunk new, preferably within two years.

		Coste di Cuma Falanghina dei Canpi Flegrei - Grotta del Sole White Wine Campania   History: This wine made from selected grapes grown in our own vineyards where our viticultural methods are increasingly moving towards the biodynamic system. American rootstocks are not used in this vineyard and all our vines are grown on their own roots. Although very pleased with the quality of the grapes trained to the «Puteolano » system in the Campi Flegrei vineyard, we sought to improve the quality of the Falanghina grapes even further and changed to the Guyout system with significant results. We increased the vine density up to 3.500 per ha and subsequently reduced the yield. This is how these two vineyard sites of Cantine Grotta del Sole were created. In the 1997’s the grapes were considered to be of a cru status. Production area: Campi Flegrei is a rural area of great archeological interest located to the 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 origin. Vines: 100% Falanghina. Cultivation: The vineyards are located in low-lying hills and the vines trained to the Guyot system with a density of 3.500 per ha. Harvest: The grapes are hand-harvested starting in the first week of October. Rootstocks: The vines area on their own roots and have not been grafted onto American rootstocks. Vinification: Traditional vinification with a short maceration on the skins for 12 hours at 7°C. Gentle pressing in a pneumatic press followed by a fermentation at 18°C for 15 days. Maturation: We mature the wines part in stainless steel and part in barriques. It is bottled 12 months after the vintage. It is best drunk within three years of bottling provided the wine has been correctly stored.

		Coda di Volpe Pompeano - Grotta del Sole White Wine Campania   History: Wine made with the grapes grown at the foot of the Vesuvius. Vines are planted on sloping soil, of volcanic origin, facing South. Vine growing on the Vesuvius dates back to very ancient times; the first grape growers in the Vesuvian area were the Thessalians, during the IV century B.C., when they settled in Campania. In the Roman culture, the Vesuvius was known for its wines. It was almost completely covered by vineyards, and all around its foot there was plenty of rural villas, devoted to vine growing and to wine production. Production area: Vesuvius. Soil: loose, volcanic of pumiceous nature. Species of grapes: Coda di Volpe (tail of fox). Cultivation: Espalier vines along the Vesuvius slopes, up to a height of 600 metres. Vintage: Manual, from the 1rst week of October. Vinification: Soft squeezing by pneumatic press. Fermentation at 18°C for 15 days. Maturation: It is bottled new, in the spring following the vintage. Refining: One or two months after bottling. Duration: One – two years, if it is kept properly.

		Asprinio d'Aversa - Grotta del Sole White Wine Campania   History: The Asprinio is a species of vine grown in the Aversa plain, in province of Caserta. The soil where the vines grow is volcanic, then it was enriched by the Floodings of the Volturno river, before it took its current flow. The Asprinio’s grapes are planted in very high lines of trees, 10 to 15 m, grouped with poplars. In his book «Vino al vino», Mario Soldati writes: «there is no white wine in the world as absolutely dry as the Asprinio: no wine... The Asprinio has a slight smell, almost lemon: but, in compensation, it is so totally and substantially dry, that one cannot imagine without tasting... What a great little wine». Production area: Towns of Trentola Ducenta, San Cipriano d’Aversa, Casal di Principe, Casapesenna, Lusciano and Villa Literno. Soil: Volcanic, alluvial soil, of medium thickness. Vines: 100% Asprinio. Cultivation: Vines grown in the Aversa’s typical line of trees, grouped with poplars up to a height of 15 m. Vintage: Manual, from the 4th week of September. Vinification: Traditional method with cold maceration for 8 hours at 7°C. Soft squeezing by pneumatic press. Fermentation at 18°C for 15 days. Maturation: It is bottled new, in the spring following the vintage. Refining: One to two months after bottling. Affinamento: Uno o due mesi dopo l’imbottigliamento. Duration: This wine has to be drunk new, preferably within two years.