Campania

Campania is on the front of the Italian boot. The capital is Napoli.

The name derives from "Campania Felix", latin for "Happy Land".

Campania is a historically rich and diverse region. As one of the oldest wine regions in Italy, it is known for producing a wide variety of high-quality wines.

Amalfi Coast Vineyards

Grapes

Campania is home to several indigenous grape that play a significant role in the region's winemaking.

Campanian wines are characterized by a combination of tradition and innovation.

The red wines, especially those made from Aglianico (introduced by the Greeks and cultivated by the Romans) are bold, tannic and age-worthy.

The white wines, particularly Fiano and Greco, display vibrant acidity, minerality and a range of aromas. They are often made to be consumed young, but some examples are matured in oak and can be aged in the bottle.

Aglianico

Aglianico (Known as the "Barolo of the South") produces robust and structured red wines.

Aglianico Taurasi DOCG is one of the most celebrated expressions of Aglianico.

Fiano

Fiano is the most famous white grape, producing aromatic and full-bodied white wines.

Fiano di Avellino DOCG is a well known wine made from this grape.

Greco di Tufo

Greco di Tufo is another white grape variety. It is used to produce crisp and mineral-driven white wines.

Greco di Tufo DOCG is a well known wine from Campania.

Wine Regions

Campania is home to more DOCGs tha any other region in the south: Some notable wine-producing areas include:

Taurasi

Known for its Aglianico wines, Taurasi is one of the most prestigious wine regions in Campania.

The wines from this area are often full-bodied, with aging potential.

Irpinia

This area has several DOCs, including Fiano di Avellino and Greco di Tufo.

Irpinia is known for both white and red wines, showcasing the potential of indigenous grape varieties.

Food Pairing

Campanian wines are well-suited to the region's flavorful and diverse cuisine. Pairings often include dishes such as pasta with rich tomato-based sauces, grilled meats, buffalo mozzarella, and seafood. The wines' acidity and structure complement the bold flavors found in Campanian dishes.