Grapes variety



Aglianico is the vine that incarnates the Campana viticulture, it’s always cultivated in the areas with a big regional vocation. In Campania the Aglianico has the major adaptation to different territories, lowlands and hills as long as it’s climate has high temperatures. This is why it’s diffusion in south Italy and especially in the north part of Campania. The Aglianico is a vine extremely vigorous that permits an abundant harvest. It can present in relation with the presence of micronutrients, “green grape” phenomenon. The harvest occurs between the first and the third decade of october and pressed grapes show high amounts of sugars and high levels of acidity. The Aglianico is the most diffused vine in Campania and with its “bitter”biotype, contributes to the production of different DOC wines as Solopaca, Aglianico del Taburno, Sant’Agata dei Goti, Sannio and Guardiolo as well as the red and novel Taburno.



The demarcation line between greek and latin viticulture is the pole introduction as tutor for the vines. The pole, called Falanga, like Murolo said, gave the name to Falanghina dating the origin of this wine with the beginning of the viticulture in Campania. The Falanghina is always been very diffused in the cities of Naples and Caserta. In Beneventan area its diffusion started in the beginning of the 80’s . The Beneventan Falanghina, is a vigorous vine that grows with a long trimming, characterised by a good production of gems. It doesn’t present any rootstock needs. The harvest period is between the last ten day of September and the first days of october. In relation with the ambience in which it grows, it can reach high levels of sugar and medium-high levels of acidity. The Beneventan Falanghina is at the base of the monovines of DOC Guardiolo, Sannio, Sant’Agata dei Goti, even in the “Passito” category, Solopaca and Taburno and it’s utilised for the production of DOC sparkling wine such as Solopaca, Guardiolo, Sannio and Taburno.



Fiano comes from the corruption of Apianis, that comes from the word “Apis” that means bee. The Fiano is a vigorous vine that is grafted in rootstocks, it can adapt to a containing growth. It doesn’t have an excessive growth and even if the harvest is between the end of september and the first fifteen of october, it presents a good resistance to Botrite grateful too the thickness of the grape. The maturation reaches high levels of sugar and acidity. Another not secondary Fiano’s characteristic is the possibility to be destined to ageing, thing that isn’t given to other white wines. The Fiano is recommended to all the Campania province and it’s fundamental for the DOC Sannio wines.



The Greco is a vigorous vine that presents a good affinity with the principle rootstocks. It doesn’t have an excessive production and at maturation it gains a good level of sugars and acidity. It reaches a good production if it’s raised at “Headboard”. The Greco is recomended for all Campania provinces but it’s cultivated even in Puglia, Molise, Lazio and Tuscany. It’s fundamental for monovariety wine of the DOC Sannio, Taburno and Sant’Agata dei Goti.


This is the grape harvest that generally is made between september and october according with the season evolution.

Pressing and Destemmation
During the pressure there is a special device that eliminates racemes to obtain a better quality. The pressing machine crushes the grapes to obtain grape juice, the must.

Tumultuous fermentation
The fermentation occurs thanks to Saccharomyces, a microscopic fungus that is present on the grape’s peel. When they start to multiply at a temperature between 15° and 25°C , the sugar in the wine (fructose) is transformated in ethyl alcohol, and it produces a big quantity of carbon dioxide.

Marc and must are separated. The wine is putten in some containers where fermentation begins.

Marc pressing
In the big wineries the marces are left to continue the fermentation and they are additionally pressed; this way it’s obtained a second quality wine, a little less alcoholic.

Slow fermentation
With the appropriate self-filling caps, that avoid contact with air, the wine continues a slow fermentation increasing it’s alcoholic grade. After about two months it’s siphoned in other barrels, to eliminate the deposit that’s on the bottom and on the sides of the barrels.

Keeping the wine in the barrels, it obtains more organoleptic properties to get a good product; then it can be siphoned, to be bottled or to get aged.

Vinification phases

Grape arrival in the winery

The grapes arrive in the boxes


The grapes are diraspeted, that means that the grapes are separated from the raceme and while the must goes in a decanting tank, the grape is pressed.


During this phase happens the pressure process to obtain an additional percentage of must.

Must clarification

The must obtained is cooled so that solid parts are eliminated for decantation. The clear must now goes through the next fermentation phase.

Alcoholic fermentation

The must is left to ferment thanks to the saccharomyces yeasts to transform sugars in alcohol and carbon dioxide. This fermentation can be done in inox steel or wooden containers.


The wine obtained is kept in appropriate containers that can be of steel or wood for more valuable wine. In this period the wine matures so that it’s ready for final filtration and bottling.