Vines that produce this acidic grape which they use for three wines. Images of past harvests played on the wide screen TV as Francesco talked about this grape, grown in vineyards with vines measuring up to 20 m high. Especially when he talks about Asprinio… Asprinio D’Aversa. A story that I’ve heard before, but never tire of listening to. He designed a menu to pair with four wines from Grotta Del Sole.Īs we ate our starter a crunchy bruschetta with guanciale, Martusciello presented his family’s winery. And it was at Parella’s restaurant that his latest little get together took place. Well, Giovanni’s friends include Chef Francesco Parrella of A Taverna Do Re and Francesco Martusciello, CEO and winemaker for Grotta Del Sole. One of the little dinners that he throws about twice a month in which he invites friends to hang out and talk about food and wine. That’s how Giovanni Lamberti, photographer and sommelier described it as he invited me to dinner last week. While not boasting the same heft as Taurasi, these are also reliable components of any cellar.Dinner with friends. Here the best and most age-worthy examples come from Taurasi.įarther north and inland near the city of Benevento, the Taburno region also produces Aglianico of note-called Aglianico del Taburno-on alluvial soils. Both reds and whites go by the name, Lacryma Christi, meaning the "tears of Christ." South of Mount Vesuvio, along the Amalfi Coast, the white varieties of Falanghina and Biancolella make fresh, flirty, mineral-driven whites, and the red Piedirosso and Sciasinoso vines, which cling to steeply terraced coastlines, make snappy and ripe red wines.įarther inland, as hills become mountains, the limestone soil of Irpinia supports the whites Fiano di Avellino, Falanghina and Greco di Tufo as well as the most-respected red of the south, Aglianico. Just south of Mount Vesuvio, the volcanic and sandy soils create aromatic and fresh reds based on Piedirosso and whites, made from Coda di Volpe and Falanghina. It is cooler than one might expect in Campania the region usually sees some of the last harvest dates in Italy. The region boasts a cool Mediterranean climate with extreme coastal, as well as high elevation mountain terroirs. The principal estate, moreover, is flanked by properties in the Benevento and Avellino districts - respectively Rocca dei Leoni and Tenute di Altavilla.Ī winemaking renaissance is underfoot in Campania as more and more small, artisan and family-run wineries redefine their style with vineyard improvements and cellar upgrades. Parco Nuovo, on the other hand, as coastal soil is mainly sandy, rich in iron silicates, potassium and phosphorus - best suited to the white Falanghina and other native grapes destined for future production. Terrain on the former is a composition of lapilli, lava stone, piroclastic material, ash, and a particular, friable rock (locally called Tassone). The property's 173 acres under vine are divided into two farmsteads: Tenuta di San Castrese and Tenuta di Parco Nuovo, closer to the coast. The range - covering no less than 95% of the appellation's entire production of Falerno del Massico! - is styled by Riccardo Cotarella with the founder's son and daughter, Salvatore "Tani" and Maria Ida Avallone. Since the estate's first official vintage in 1976, these exclusive Villa Matilde clones have incarnated a red Falerno del Massico and its white brethren, direct descendants of those wines celebrated by Virgil and Horace.Īll wines are nurtured by the unique microclimate and soil of Villa Matilde: volcanic, mineral-rich hills facing the Mediterranean sun and the sea (just minutes from the gorgeous Gulf of Gaeta), sheltered on three sides by the Massico mountain range. Decades of inspired and dedicated work ultimately bore splendid fruit: 20 original clones of Aglianico, Piedirosso (both red) and Falanghina (white), trademarked as Villa Matilde. In synergy with the University of Naples, his research team found the best surviving vines and patiently grafted cuttings onto new rootstock. In the 1950s and early 1960s, a successful lawyer named Francesco Paolo Avallone set out on a unique mission: bringing this favorite of emperors back to life. (The name, incidentally, comes from "falanga" rather than a particular variety: the varieties themselves being three, both white and red.) The resulting wine was to become the "immortal Falerno" sung by the great poets of ancient Rome. Where vine shoots had originally laid directly on the ground, it was in northwestern Campania they were first supported by wooden poles (falanga) above the soil. Over 3000 years ago, on the lavic, mineral-rich slopes near Mount Massico and the volcano of Roccamonfina, Greek settlers reinvented viticulture, adjusting cultivation methods to the climate and soil of their adoptive home.
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