DESSERT WINE > LOCAL

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		Mel 2000 - A. Caggiano Sweet White Campania   Combination of grapes (white grapes) Fiano di Avellino 70% Greco di Tufo 30% Wine-making Fermentation in the barriques. The fining In the new barriques for 12 months. Organoleptic Characteristic A gold colour. Sweet whit a long lasting aroma of honey, dried apricot and candied citrus fruit.

		Piedirosso dei Campi Flegrei Passito - Grotta del Sole Sweet Red 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 3rd and 4th 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: After a 3-month drying, grape-stalks are removed manually and grapes are pressed gently. The must has to macerate for 30 days together with peels and then it is put in oak barrels. Maturation: One to two years in French oak barrels. Refining: At least six months after bottling.