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		Lacryma Christi del Vesuvio Dolce - Grotta del Sole Sparkling Wine Sweet 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 of pumiceous nature. Vines: 100% Caprettone. Cultivation: Espalier vines along the Vesuvius slopes, up to a height of 600 m. Vintage: Manual from fourth decade of September. Vinification: Sparkling procedure:After pressing the must is immediately kept apart from the peels, it is cooled at 0°C with a stop of ten days, so it is cleared and sent in autoclave for the sparkling procedure. Refining: One month after bottling. Duration: This wine has to be drunk preferably within two years.

		Asprinio d’Aversa Spumante Extra Brut Riserva 1997 - Grotta del Sole Sparkling Wine Extra Brut Metodo Classico Riserva 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 3rd week of September. Vinification: Traditional method with cold maceration for 8 hours at 7°C. Soft squeezing and fermentation at 18°C for 15 days. Sparkling procedure: The wine becomes sparkling in the following spring, and the traditional classical method is followed carefully through all the stages, from maturation on yeasts, lasting 48 months at the least, to remuage and degorgement, carried out a few months before marketing. Refining: One to three months. Duration: This wine has to be drunk preferably within two years.

		Asprinio d’Aversa Spumante Brut - Grotta del Sole Sparkling Wine Metodo Charmat Campania   History: The Asprinio is a species of vine grown in the Aversa plain, in province of Caserta. The soil were 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 to 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 and San Cipriano. 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 4rth week of September. Vinification: Traditional with a cold maceration for 8 hours at 7°C. Soft squeezing and fermentation at 18°C for 15 days. Sparkling procedure: Long charmat: the sparkling wine stays on the yeasts for fermentation for six months in tanks of steel. Refining : Two months. Duration: This wine has to be drunk preferably within two years.