Wines from Campania

Mastroberardino's Fiano di Avellino is a characterful white wine from high-altitude vineyards around Lapio, Montefalcione and Summonte – classic areas of origin for this noble grape variety. The volcanic soils and continental climate give the wine its typical tension and depth. Straw yellow in the glass with golden reflections. White flowers, hazelnut, ripe citrus fruit, yellow apple and a hint of honey on the nose. Dense and clear on the palate, with lively acidity, salty minerality and a fine melt. Balanced and precise, with an elegant structure and good development potential. A Fiano with an expression of origin, backbone and refinement – typical of Mastroberardino. SUPERIORE.DE

A Fiano with inner peace and clear origins: Montelapio comes from high altitude vineyards around Lapio. The volcanic, mineral-rich soils give the wine elegant grip and balance. Delicate golden yellow colour. Harmoniously balanced aromas on the nose: yellow apple, white flowers, a hint of rock sugar, salty herbal notes and delicate hazelnut. On the palate, it is fruity with a clear structure and lively acidity that creates a youthful tension. The mineral finish is gently lingering and ends with a feeling of persistence that lingers for a long time.

An Aglianico with a strong character from the renowned Campi Taurasini sub-zone, vinified by Clelia Romano on the small, high-altitude Colli di Lapio vineyard. The vines grow on calcareous, volcanic soils around Lapio at an altitude of 450 to 550 metres – ideal conditions for structure, depth and freshness. The wine is first matured in stainless steel tanks, then in barriques for several months and finally in the bottle.

Ischia's wine-growing tradition dates back to the ancient Greeks: the Eubeans introduced the vine to the island in the 8th century BC. The famous Nestor bowl in the Archaeological Museum of Lacco Ameno still bears an inscription praising the good local wine today – a testimony to thousands of years of wine culture. Extraordinary wines are produced on the volcanic pearl in the Gulf of Naples. Monte Epomeo, the extinct volcano, with its mineral-rich soils of green tufa, characterises the wines. The sea breezes from the Tyrrhenian Sea temper the warm Mediterranean climate and give the wines their natural freshness. The eponymous "Parracine" – kilometres of dry stone walls made from green tuff – are the centrepiece of the island landscape. Built by generations of Ischitanian stonemasons, these walls protect the spectacular terraces and enable heroic viticulture on the steep slopes.

Redimore Aglianico comes from a special vineyard in Mirabella Eclano, planted with an old, historic Aglianico clone that has been cultivated by the Mastroberardino family for generations. The warm days and cool nights of this site lend the wine both depth and freshness. In the glass, it is a deep ruby red with a purplish sheen. The bouquet opens with black cherry, plum, violet and delicate herbs, underpinned by tobacco, cocoa and a hint of graphite. On the palate, it is full-bodied, with ripe, finely woven tannins, juicy fruit and balsamic spice. Ageing in oak barrels lends additional complexity and length. A characterful, modern Aglianico with a soul rooted in tradition – powerful, precise and long-lasting. SUPERIORE.DE

Irpinia is not Campania in the tourist sense – no sea, no Vesuvius, no Amalfi Coast. It is the inland region behind Avellino, a world of Apennine hills, chestnut woods and tranquillity, where viticulture has been deeply rooted since ancient times. Columella and Pliny mentioned Fiano as early as their time – then known as "Vitis Apicia", due to its ability to attract swarms of bees to the vineyards. Feudi di San Gregorio has been dedicated to this tradition in Sorbo Serpico since 1986. Pietracalda is their most precise expression of Fiano: a single vineyard of ten hectares, nestled between chestnut woods and old fruit trees at an altitude of 400 to 600 metres – a terroir that imbues the Fiano with freshness. Hand-harvested, fermented in temperature-controlled stainless steel tanks, then aged sur lie for twelve months – longer than the standard Fiano, and it is precisely this difference that defines the Riserva: more texture, more depth, more substance.

One of southern Italy's most distinctive white wines comes from the high-altitude vineyards around Tufo – in the Cutizzi Riserva, the Greco di Tufo reveals itself to be particularly elegant and brooding. The mineral-rich volcanic soils, the cool nights at an altitude of 500 to 600 metres above sea level and the selective harvest all contribute to the distinctive profile of this exceptional white wine. In the glass, it is a pale golden-yellow with silvery highlights. The bouquet reveals a dense yet focused bouquet: ripe yellow citrus, nectarine, green fennel and a hint of wet chalk. On the palate, it is crisp and structured, with a salty freshness and a creamy texture imparted by ageing on the fine lees. The finish features a subtle hint of almond and a delicate, almost austere mineral edge.

Feudi's Premium Rosato San Greg bursts from the glass with a lovely blend of sweet melon and white flowers. It offers a captivating balance between ripe stone fruits, candied citrus and a refreshing acidity. The finish is of medium length, leaving a tangy hint of lime and steely mineral notes. San Greg, made from 100% Aglianico, is a very sophisticated rosé and an absolute delight. SUPERIORE.DE

Novaserra Greco di Tufo is Mastroberardino's most famous iconic white wine – a prime example of the depth and elegance that this grape variety can achieve. The grapes come from the finest vineyards around Tufo, where limestone and sulphurous soils lend the wine its distinctive mineral character. In the glass, it is a luminous straw yellow with golden highlights. The nose entices with notes of yellow plum, candied lemon, ripe pear, lime blossom and a hint of flint. On the palate, it is dense and harmonious, with ripe fruit, subtle herbal notes and a salty undertone. Year after year, this is a Greco di Tufo of distinction – powerful, elegant and with a clear expression of its terroir. SUPERIORE.DE

For decades, Radici has been synonymous with Mastroberardino's uncompromising dedication to Campania's great indigenous grape varieties. The grapes for this iconic Fiano come from high-altitude plots near Lapio, where the volcanic soils and cool, continental microclimate lend the grape variety exceptional vibrancy, aromatic depth and ageing potential.

Back in the 1980s, Antonio Mastroberardino was one of the first to experiment with something that was almost considered a provocation at the time: he vinified Aglianico, the large, tannin-rich red wine variety from southern Italy, as a white wine. He called the result "Plinius". The experiment lay dormant until the family revived it under a new name: Neroametà – "half black" – a tribute to the grape's origins and the courage to think differently. 100% Aglianico, grown in Mirabella Eclano at 400 metres, in deep, sandy-loamy soils with a volcanic matrix and clay at depth – the same terroir that produces the Taurasi DOCG. Hand-picked in mid-October. Then the decisive step: Vinification without any contact with the skins, in steel tanks at a controlled temperature, followed by ten months on the lees and at least 18 months of ageing in the bottle. The colour stays outside – elegance and minerality are allowed inside.

Luigi Maffini's Kràtos is an organic wine produced in the foothills of the ancient ruins of Paestum. It spends only a short time in stainless steel tanks and is smoky yet fruit-forward, with musky notes of dried apricots, lime zest, crushed stones and sea spray forming its captivating bouquet. On the palate, it is energetic, soft in texture and packed with zesty citrus and mineral notes, balanced by a core of lively, ripe yellow apples. It finishes fresh and vigorous with notes of lemon oil and peach. For an 'entry-level Fiano', this is absolutely brilliant! SUPERIORE.DE

Pliny the Elder wrote about it. Virgil, Martial and Horace raised it in verse. The Falernian was the wine of ancient Rome – produced in the Ager Falernum, that fertile triangle between Monte Massico, the river Savone and the slopes of the extinct Roccamonfina volcano. No other wine-growing region in Italy can look back on such a clearly documented wine-growing history. Lawyer Francesco Paolo Avallone – fascinated by the old texts – searched for the original grape varieties in the 1960s. He found them: a few Falanghina biotipo Falerna vines, survivors of the phylloxera devastation of the 19th century, direct descendants of the ancient cultivated vines. What he started, his children and grandchildren continue. The winery has carried the Ager Falernum in its name ever since.

This characterful Greco di Tufo comes from high-altitude plots around Lapio, where Clelia Romano works meticulously and skilfully on volcanic-calcareous soils. Alèxandros is matured in stainless steel tanks in order to bring the varietal typicity and mineral character of the terroir unadulterated into the glass. The typical salinity of Greco is elegantly emphasised here. A purist, serious white wine with depth of origin and a clear signature – typical Colli di Lapio, typical Lapio.

"Kleos" is a Greek word denoting the kind of fame that heroes acquire through great deeds – a term taken directly from the Homeric narrative tradition. The name suits this stretch of coastline like no other: Cilento was part of Magna Graecia, and the temples of Paestum and ancient Elea – home to the Eleatic school of philosophy – lie very close by. Luigi Maffini chose this name for his Aglianico as a tribute to this Greek heritage. Four hectares, facing west-south-west, trained using the Guyot method with 4,800 vines per hectare, and a deliberately low yield of 1.5 kilograms per vine. harvest takes place late, in the third ten-day period of September, when the Aglianico has reached full phenolic ripeness. After destemming and crushing, the grapes macerate for six days in stainless steel tanks at 25°C. The wine is aged in second- and third-use barriques – no new oak, which would overpower the fruit.

A labour of love in more ways than one: Core (Italian for "heart") is an elegant blend of 50% Greco Bianco and 50% Fiano, whose contrast and harmony subtly reflect the essence of Campania. The grapes come from limestone-rich, mid- to high-altitude vineyards in the Sannio region – ripened during cool nights with great aromatic precision. Fermentation in stainless steel, with batonnage on the fine lees, imparts depth without adding excessive body. Core is a fresh, harmonious white wine that speaks volumes of its terroir, elegantly conveying both its origin and grape variety.

One of the finest Fiano di Avellino in the region comes from the cool, high-altitude vineyards around Lapio – vinified by Clelia Romano with uncompromising precision and respect for the terroir. Old vines on calcareous soils, selective hand-picking and the consistent avoidance of wood allow for an interpretation full of depth, expression and pride of origin. Every year, a great Fiano, which carries the altitude and the volcanic terroir of the region with quiet depth and uncompromising clarity – a character wine of quiet greatness with excellent ageing and maturation potential.

The trilogy is complete: following Core Rosso (since 2011) and Core Bianco (since 2015), Silvia Imparato rounds off her tribute to Campania's great grape varieties with the first Core Rosato 2025. Core – Neapolitan for "heart", for "love" – lives up to its name: the Rosato, too, comes from the volcanic vineyards of the Sannio region near Benevento, where tuff, volcanic ash and limestone lend the Aglianico a unique minerality. After brief skin contact, vinification proceeds as for a white wine under the guidance of Riccardo Cotarella.

The olive groves of the Iacobucci family grow on the same clay hills of Guardia Sanframondi as the vines – sannio Beneventano, one of the oldest olive-growing regions in southern Italy, long overshadowed by the more famous coastal olive groves, but with its own character and deep tradition. Ortice, Ortolana, Racioppella and other Beneventan varieties, all of which are indigenous. What defines the Classico is speed and care: the olives are hand-picked and cold-pressed no later than 24 hours after harvesting – without the addition of water, using an integral process. Only periodic decanting instead of filtering, so that the oil breathes without losing its natural structure. Acidity below 0.5 per cent.

This classic red wine is grown on marl and clay-rich soils on the high, steep hills near Taurasi, not far from the Tyrrhenian Sea. The soils are rich in minerals and salts, lending the Aglianico grape a wonderful depth and minerality.

A big step on the path to depth: Core Rosso is the red-black equivalent of the well-known white wine – a single-varietal Aglianico that uncompromisingly embodies the power and elegance of this indigenous grape variety. The grapes come from limestone-rich vineyards at the foot of Monte Soprano in Sannio locations, where cool nights and Mediterranean heat peaks allow for perfect ripening. Good balance, ripe fruit and fine acidity.

The name says it all: "first blossom" – the best that an olive tree has to give. For the Primo Fiore, the Iacobucci family selects from the old varieties of Sannio – ortice, Ortolana, Racioppella – only the best fruit, all harvested by hand. Cold pressing, maximum care, acidity below 0.2 per cent. A value that does not come from chemistry, but from ripeness, craftsmanship and speed.