Campi Flegrei DOC


C ampi Flegrei (meaning Phlegraean Fields) is another of Italy's stunning volcanic areas, rich in breathtaking scenery and ancient winemaking traditions. This place of rare beauty lies in Campania, on the Amalfi Coast just north of Naples.

Key ingredients

Minimum alcohol level:

10.5% for Bianco; 11.0% for Falanghina; 11.5% for Rosso, Piedirosso, and Spumante; 12.0% for Passito Bianco; 12.0% for Passito Rosso dolce; 14.0% for Passito Rosso secco

Aging:

For Riserva, minimum 2 years

Vineyard Area:

104 ha / 257 acres (2014)

Production:

3,360 hl / 37,300 cases (2014)

The Campi Flegrei wines are characterized by their subtle, heady fragrance,
delicate fruit notes, rich texture and firm body.

C ampi Flegrei (meaning Phlegraean Fields) is another of Italy's stunning volcanic areas, rich in breathtaking scenery and ancient winemaking traditions. This place of rare beauty lies in Campania, on the Amalfi Coast just north of Naples.

It can trace its winemaking roots back to 700 BC when it is thought the ancient Falanghina grape was used to produce the great Falerno wine, favored among the Roman upper classes. It was also praised for its honeyed sweetness and as one of the finest grapes by Pliny the Elder, an ancient philosopher.

Today, Campi Flegrei white wines often feature the Falanghina grape. Its vines are grown alla putuelana or Pozzuoli style, an ancient vine training method in which the vine was supported by a falange (the Latin word for an espalier, which are stakes used to support the vines).

Thanks to the Mediterranean climate, the high altitudes with cooling breezes, and the volcanic, porous and mineral-rich soils, this grape thrives in the area. The wines are characterized by their subtle, heady fragrance, delicate fruit notes, rich texture and firm body.

Of the reds, the Piedirosso grape plays the leading role. Locally known as Per e Palummo, it takes its name from the gnarled red bases of the vines, conjuring up an image of the red feet of a native dove. This grape gives rise to the burnt-red color of Campi Flegrei wines, and offers a light and juicy character, occasionally displaying gamey overtones.

Another red player is the noble Aglianico, a variety brought to Campania by the Greeks. Wines made from this grape are renowned for their big personalities and rich, dark fruit flavors, supported by a backbone of firm tannins and high acidity. These components give the wines great ageing potential.

Awarded its DOC status in 1994, Campi Felgrei’s wine production expands over seven communes: Procida, Pozzuoli, Bacoli, Monte di Procida and Fourth, and partly those of Marano and Naples. The islands of Procida and Ischia are also included in this zone. The area's great fortune is that its vineyards have always been free of phylloxera, thanks to the volcanic soil on which the vines are cultivated.

The soil composition of ashes, lapillus, tufos and various microelements has kept this vine disease at bay, hence the vines being largely ungrafted. This makes the region home to some of the oldest vines in Europe.

Other factors contributing to the Campi Flegrei DOC’s excellence are the low-yield growing methods and winemaking processes that take from ancient traditions while also embracing modern and dynamic techniques.

The wines produced under DOC regulations are Campi Flegrei Bianco and Campi Flegrei Falanghina (the main whites); the reds are Campi Flegrei Rosso (dry) and Campi Flegrei Piedirosso (dry or passito, meaning either dry or sweet). There is also a Falanghina Spumante.

The whites must contain at least 50-70% Falanghina, with 10-30% Biancolella (which produces gentle, aromatic whites) and/or Coda di Volpe (grapes reminiscent of a wolf or fox’s tail) and up to a possible 30% of other white grapes.

The reds are allowed 50-70% Piedirosso, with 10-30% Aglianico and/or Sciascinoso (Olivella), with a maximum of 30% of other red varieties. Campi Flegrei Piedirosso must have at least 90% Piedirosso, with the possible addition of other red grapes, while Campi Flegrei Falanghina must contain at least 90% Falanghina.

Some Descriptions of Campi Flegrei DOC Wines

Wikipedia Italian wine, both red and white, under the Campi Flegrei DOC appellation comes from this area. Grapes destined for DOC production must be harvested up to a maximum yield of 12 tonnes/hectare for red grape varieties, and 13 tonnes/ha for white grape varieties. The finished wines need to be fermented to a minimum alcohol level of 11.5% for reds and 10.5% for whites. While most Campi Flegrei wines are blends, varietal wines can be made from individual varieties, provided the variety used comprises at least 90% of the blend and the wine is fermented to at least 12% alcohol for reds and 11% for whites. Red Campi Flegrei is a blend of 50–70% Piedirosso, 10–30% Aglianico and/or Sciascinoso and up to 10% of other local (both red and white) grape varieties. The whites are composed of 50–70% Falanghina, 10–30% Biancolella and/or Coda di Volpe, with up to 30% of other local white grape varieties.

Wikipedia Italian wine, both red and white, under the Campi Flegrei DOC appellation comes from this area. Grapes destined for DOC production must be harvested up to a maximum yield of 12 tonnes/hectare for red grape varieties, and 13 tonnes/ha for white grape varieties. The finished wines need to be fermented to a minimum alcohol level of 11.5% for reds and 10.5% for whites. While most Campi Flegrei wines are blends, varietal wines can be made from individual varieties, provided the variety used comprises at least 90% of the blend and the wine is fermented to at least 12% alcohol for reds and 11% for whites. Red Campi Flegrei is a blend of 50–70% Piedirosso, 10–30% Aglianico and/or Sciascinoso and up to 10% of other local (both red and white) grape varieties. The whites are composed of 50–70% Falanghina, 10–30% Biancolella and/or Coda di Volpe, with up to 30% of other local white grape varieties.