D.O.C. WINES OF THE VESUVIO PROVINCE

Viticulture was introduced into Campania by Hellenic peoples more than 3,000 years ago. Many peoples settled in Campania, beginning in the Bronze Age with the arrival of Mycenaean colonists in the 14th century BC. The Etruscans and Greeks arrived a few centuries later to find that the inhabitants were already well versed in the arts of growing grapes and making wines. According to some historians, the Etruscans and Greeks did not in fact introduce the cultivation of vines in Campania but only made various improvements in existing methods.The area’s mild climate has always favored the growth of the vine, which is an extremely adaptable plant that succeeds in bearing well even in terrains of volcanic origin. Piedirosso or Piede di Colombo is one of the most widely cultivated varieties in Campania and it and Sciascinoso are used in the making of Vesuvio Rosso and Rosato.
Vesuvio Rosso is ruby red in color and has a vinous odor and a dry flavor, which makes it a wine for consumption throughout a meal, which is also true of the Vesuvio Rosato, which has a less intense odor and a harmonious flavor.
Vesuvio Bianco is made from the Coda di Volpe variety, which was derived from the ancient Roman vines of Campania Felix (Happy Campania). It has a large cluster, which is curved at the tip so that it somewhat resembles a fox’s tail. And that resemblance accounts for the variety’s name. The wine’s freshness and fragrance is best appreciated when it is dry and when it is drunk in the first year after production.