Southern Italy Molise Campania
The small, mountainous region of Molise to the south of Abruzzo produces small amounts of wine. Most produced by co-operatives, and less than 5% of the region’s production is at the DOC level. Only three DOCs exist in Molise: Biferno, Molise and Pentro di Isernia. Biferno DOC is the most important, producing reds and rosatos from a blend of Montepulciano and Aglianico. White wines are based on Trebbiano.
Campania Less than 10% of the region’s wines are at DOC level In the coastal Massico region in northern Campania the Falerno del Massico DOC. are located. Soils are volcanic tufa. On the lower mountain slopes, red wines are produced
Aglianico and Piedrosso and the white Falanghina, Greco, and Fiano comprise a majority of the Campanian DOC wines.
The tannic, high-acid Aglianico shares a structural similarity with Sangiovese and Nebbiolo although it has more black fruit characteristics. And has the potential to produce the longest-lived red wines of Southern Italy. Often blended with the lighter Piedrosso in the blends of Falerno del Massico DOC,
Taurasi DOCG The wines are produced in the inland area near Avellino. Produced from Aglianico (minimum 85%) Taurasi wines must be aged a minimum of 3 years prior to release, with 1 year in wood. The aging requirement increases to 4 years in wood for riserva wines
Aglianico del Taburno DOCG. Produced near the city of Benevento Requires a minimum of 85% Aglianico varietal.
Aged 2years in oak (3 yrs for riserva)
Fiano di Avellino DOCG wines are produced in a number of communes west of the Taurasi zone, from a minimum 85% of the Fiano grape with the remaining 15% being made up from Coda di Volpe & Trebbiano
Greco di Tufo DOCG North of the Fiano di Avellino district at higher altitudes
Greco,is a light but intensely aromatic grape and the wine comprises a minimum 85% of the varietal The acidic Coda di Volpe comprises the remainder. ; Spumante versions also produced
Vesuvio DOC may be labelled as “Lacryma Christi del Vesuvio” if it achieves a higher alcohol (minimum 12%). Rosso, Bianco , Rosato, Spumante & Liquoroso wines White wines from Coda di Volpe (80%) + Verdacca grapes (min 35%) Falhangina & Greco are also authorized
Rose & Red wines from a min 80% Piedirosso & Sciascinoso (Olivella) (Piedirosso must be 50% of the total of the two ) The remaining 20% of the blend is Aglianico Puglia (Apulia)
Puglia covers a length of coastland on the Adriatic and Ionian Seas. (the “heel” of Italy The terrain is broad plains and low hills. Approx 2% of its wines are at the DOC level. Castel del Monte DOCG In northern Apulia, 3 separate DOCGs
Castel del Monte Rosso Riserva (Min65% Nero di Troja) Castel del Monte Nero di Troja Riserva (Min 90%) Castel del Monte Bombino Nero (Min 90% Bombino)
Negroamaro, is the most cultivated red grape in the region, is prized for its deep colour and tannic structure, and is encountered as the major component of nearly every rosso and rosato DOC on the Salento peninsula. Salice Salentino DOC and Brindisi DOC are two of the more prominent DOC’s The third major red grape of Apulia is Primitivo, which has been genetically linked to Zinfandel and shares a softly tannic, syrupy character with its American cousin.
Primitivo di Manduria DOC lies to the east of Salice Salentino DOC, on the Ionian Coast. The wines are 100% Primitivo DOC wines may no longer be fully sweet, but past styles range from secco to dolce. . Primitivo di Manduria Dolce Naturale DOCG The DOCG wines have a minimum 50 grams per litre of residual sugar, Produced from Passito grapes and aged for a minimum 12 months in wood (Min 16% alc) Tavoliere delle Puglie DOCG Produced in the North of Apulia Rosso & Rosato wines (also rosso riserva) Min 65% Nero di Troja Riserva min 2yrs ageing in wood + 8 months in bottle
Tavoliere delle Puglie Nero di Troja DOCG. Produced from 90% Nero di Troja minimum 2yrs cask ageing + 8 months in bottle
White wines are produced to a lesser extent in Apulia. Chardonnay and Pinot Bianco show promise in the Salice Salentino DOC, but much of the region’s Trebbiano is used in vermouth production. Basilicata A mountainous region producing little wine.
Agilanico del Vulture DOCG. Produced on the slopes of Monte Vulture on volcanic soils, from 100% Aglianico. Minimum alcohol 13.5%.The wine must undergo 3 years of aging, including 2 in wood. If aged for a minimum 5 years, including 2 in wood, the wine may be labelled riserva. For DOC wines, one year of aging is required. The wines may be dry (acsiutto) or off-dry (amabile) and still or spumante,
Calabria Calabria is the “toe” of Italy;, The chief red grape of Calabria is Gaglioppo, a relatively low- tannin but thick-skinned grape found in the reds and rosatos of Cirò DOC, on the Ionian Coast. . Sicilia (Sicily) Sicily is one of Italy’s largest producers of wine but produces very little wine at the DOC level. However, an emphasis on lower yields and quality began to take shape in 1990’s. Sicily is suited to quality winemaking: The heat is off set by altitude in the better vineyards, allowing large diurnal swings to even the ripening process, Some of the island’s success can be attributed to IGT Sicilia wines produced from varieties such as Cabernet Sauvignon or Syrah. But the island has many indigenous grapes, White grapes include : Catarratto, Inzolio, Grecanico, Carricante, and Grillo. Zibibbo (Muscat of Alexandria) and Malvasia. Red grapes include: Nero d’Avola (Calabrese), Frappato, Perricone, Mascalese and Cappuccio.
Catarratto is the island’s most planted grape The grape, is used in Marsala blends although Inzolio and Grillo are better alternatives, for Marsala and table wines. . The Etna DOC is in eastern Sicily, and the vines benefit from well-drained volcanic soils. Nerello Mascalese (rosso wines) and Carricante (Bianco wines) are the principal varietals Nerello Mascalese also dominates the blends of Faro DOC on Sicily’s north eastern coast
Cerasuolo di Vittoria DOCG. Produced from 50% up to 70% Nero d’ Avola, blended with Frappato ( 30-50%). DOCG regulations limit maceration times in order to maintain the cherry-red, or “Cerasuolo”, colour of the wine.
Sicily produces several dessert wines from the Moscato (Zibibbo) and Malvasia grapes. Moscato di Noto DOC & Moscato di Siracusa DOCs, , are located to the east of Vittoria in southeastern Sicily. Off the northern coast of Italy, the Malvasia delle Lipari DOC wines are produced in sweet, passito, and fortified styles. Zibibbo is used in Moscato di Pantelleria DOC and Passito di Pantellaria DOC on the island of Pantelleria, Sardegna (Sardinia)
Cannonau (Garnacha, or Grenache) and Carignano (Cariñena, or Carignan) are the dominant red varietals,
The wines reach high alcohol levels in the Mediterranean climate; Malvasia di Bosa DOC & Vernaccia di Oristano DOC, are sometimes fortified and produced in a style similar to Sherry.
Vermentino di Gallura DOCG. Located at the north end of Sardinia. The district is a hot, high-elevation zone with poor, rocky, granitic soils .The grape produces aromatic and rich wines and may be barrel aged, although unoaked styles are more common. To be labelled Superiore, the wines must have a minimum 13% alcohol instead of 12% required for the DOCG. . Cannonau, is the island’s principal red grape,. Cannonau di Sardegna DOC covers the entire island, and is divided into three subzones: Oliena, Jerzu, and Capo Ferrato.