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The sunny Irpinia vineyards give life to the typical wines of Avellino area; excellent wines, the work of tenacious winemakers tied to their traditions and territory. Irpinia’s wines - such as Fiano di Avellino DOCG, Campi Taurasini DOC Irpinia, Aglianico IGT, Campania and Rosato DOC Irpinia – have now conquered a prestigious place in the world wine scene thanks to the commitment of our passionate local producers.
The production process
The production process
The success of this product is given by the characteristics of our land, Irpinia: a volcanic soil rich in minerals, together with the peculiarity of the climate. But above all, it is due to the characteristics of the cultivation practices.
Wine makers have to work hard. They love their work, feel connected and passionate about their traditions and land; they still stick to traditional processing methods, which are the result of the knowledge and wisdom passed over the years by their ancestors. Only this ensures quality, unique and unmistakable wines.
Let's now get to know the wines that make Irpinia famous all over the world: Greco di Tufo, Taurasi and Fiano di Avellino.
GRECO DI TUFO
GRECO DI TUFO
It is a high quality Doc white wine.
The wine is produced with the grapes of the "Greek grape" which some historical sources say have been imported to Campania in ancient times by the people of the Pelagi of Thessaly. These people spread the cultivation, first in the province of Naples and later in the Avellino area, in particular in Tufo, where the soil is rich in sulfur and other minerals.
- PRODUCTION AREA
The production of Greco di Tufo involves the municipalities of Tufo, Altavilla Irpina, Chianche, Montefusco, Petruro Irpino, Prata di Principato Ultra, Santa Paolina, Torrioni.
- FEATURES
It is characterized by a fruity aroma of apricot, apple, peach, citrus and the taste is reminiscent of ripe fruits. It is a white and dry wine, very valuable, which goes well with starters, especially fish-based, cold dishes, fried fish, oysters, lobsters and shellfish. In some cases it may also be accompanied by traditional Campania desserts.
Its taste and distinct smell is best appreciated if drunk cold. Pleasant and with a soft and dry taste, it can have a yellow, straw or golden yellow color. It has a minimum alcohol content (12 degrees) e minimum total acidity.
TAURASI
TAURASI
Taurasi has obtained the DOC label on 26 March 1970, by decree of the President of the Italian Republic. From that date the fame of this wine has begun, together with the fame of the town from which the wine takes its name: Taurasi, a small town in Irpinia.
According to the related production regulations, the Taurasi DOC wine must be obtained from the Aglianico grapes. The grapes from the Piedirosso, Sangiovese and Barbera vines can also be used.
- PRODUCTION AREA
It includes the territory of seventeen municipalities in Campania including Montemiletto and Montefalcione.
- FEATURES
It is produced with at least 85% of Aglianico. Ruby red in color and pleasantly smelling, its scent is reminiscent of wild berries, cherry, black pepper and tobacco. It has a full and harmonious taste with a persistent aftertaste.
It is a red wine that can be paired with structured dishes based on red meat or with medium and long matured cheeses.
- TAURASI DOCG, A RECORD-BREAKING WINE
1992 is a year to be remembered, as it proudly saw the passage from the Taurasi DOCto the Taurasi DOCG.
All tests were performed on the product, on five anonymous samples. Following the results of these withdrawals, on 6 April 1992 the national committee for the protection of wine designations of origin attributed to the wine the recognition of "particular value". No wine from central-southern Italy had ever received such recognition before.
FIANO DI AVELLINO
FIANO DI AVELLINO
- PRODUCTION AREA
The grapes used for the production of Fiano di Avellino are grown in the following municipalities: Capriglia Irpina, Grottolella, Mercogliano, Montefalcione Montefredane, Ospedaletto d´apinolo, Santangelo a Scala, Summonte.
- FEATURES
Light straw yellow in colour, with a subtle aroma, a dry taste and an aftertaste of toasted hazelnuts, it releases intense honey fragrances.
It is an authentic product of this land. It can be accompanied by a seafood dishes and combined with main courses also based on seafood and vegetables.
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