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The new vintages of its wines, from Taurasi to Greco di Tufo, from Fiano di Avellino to Aglianico del Taburno, over 40 starred chefs who make it a real “homeland” of haute cuisine and beauty thanks to which it is the first Region of Italy for Unesco Heritage recognition. Among the territories that seem to have understood the importance of a communication that brings together everything that is most important to them, a Campania “Semper Felix” is told through its wines and their territories at “Campania Stories 2021”, a widespread and itinerant preview on the traces of the origin of the fortunate “denomination” of Pliny the Elder and which brings back to the era of the “Grand Tour ”, with 88 wineries protagonists between Pompeii, the Land of the Gods and the Amalfi Coast (30 August-4 September). And with the export of 15 Doc and 4 Docg, in addition to 10 Igp, which is worth 52,390,000 euros in 2020, according to Istat data analyzed by WineNews, and a last year such as the 2020 harvest transversely positive and defined as “neoclassical “For the” Mediterranean “character expressed by sunny, harmonious and evolving wines, to” smile “at Campania is also the trend that emerges from the Immagino 2021 by GS1 Italy Observatory, for which the Italian regional specialties are living an era gold, and the region is among those that develop more sales on the national average, driving tourism.
Among the Italian territories, Campania is the one that owes its name to the wealth that nature has given it. An ancient land, with many testimonies and myths about its characteristics and places, it was Pliny the Elder who gave it the symbolic “denomination” of “Campania Felix”, to distinguish Ancient Campania, that is that of Capua, one of the most important cities for Romans, but also to emphasize the fertility of the “ager campanus”, particularly suitable for cultivation, thanks to the sea, Vesuvius and the temperate climate. As much as Naples, Pompeii and Herculaneum, Amalfi and the Amalfi Coast, Sorrento and the Sorrento Peninsula, the Royal Palace of Caserta (which is preparing for its first historic harvest in the “Vigna del Re” of Pallagrello that belonged to the Bourbons, now reborn by Tenuta Fontana, ed), Paestum, Capri and Ischia, yesterday as today, are rich in landscape and monumental beauties Unesco Heritage thanks to which Campania boasts the Italian primacy for awards, including the Mediterranean Diet, the Art of Neapolitan Pizzaiuoli and Transhumance of Irpinia.
Certainly there is Campania, even with its contradictions, is the “gateway” to the South, in its history – “reunited”, finally, to that of Italy with the meeting between Garibaldi and King Vittorio Emanuele II in Teano, after centuries of Sunni and Greeks, from the Etruscans to the Romans, from the Lombards to the Normans , from the Angevins to the Aragonese, up to the Bourbons – and still today.
But it is also the “first taste” of the agricultural and wine-growing prosperity of Southern Italy. Because, in its crops as in its vineyards, for the first time we come across very ancient PDO, PGI and Slow Food Presidia products, but also made famous by literature and cinema, such as the Piènnolo del Vesuvio and San Marzano tomatoes, the Amalfi and Sorrento lemons, the Mozzarella di Bufala Campana and the scamorza, the Pasta di Gragnano and the Colatura di alici di Cetara, the extra virgin oils and the olive of Gaeta, Ufita Garlic and Cicerale Chickpeas, Paestum Artichoke and Giffoni Hazelnut, Melannurca, Cilento White Figs, White Beans, Limoncello and Babbà, and autochthonous vines of Greek-Roman origin from which, between heroic viticulture and volcanic terroirs, wines such as Greco di Tufo, of which Pliny himself but also Virgil speaks, the Taurasi of Irpinia, “cradle” of the finest productions, Aglianico del Taburno and Fiano di Avellino, all DOCG, alongside the Falanghina del Sannio and Sannio Docs, Campi Flegrei and Falerno del Massico, Aversa and Vesuvio, Cilento, Sorrento Peninsula and Amalfi Coast (with their famous Lettere , Gragnano and Sorrento, Furore, Ravello and Tramonti), Ischia and Capri, alongside Igt such as Terre del Volturno, and “gems” such as Lacryma Christi, Piedirosso, Coda di Volpe, Biancolella and Pallagrello.
Productions of which more and more historic wineries and architects of the success of Campania wines in the world and among international critics, but also more and more chefs – Campania boasts the highest concentration of starred wines, 44: from Gennarino Esposito to Paolo Gramaglia, from Ernesto Iaccarino to Marianna Vitale, from Rosanna Marziale to Francesco Sposito, from Nino Di Costanzo to Alfonso Caputo, from Beppe Aversa to Peppe Guida, to name just a few and without forgetting the “art of pizza “By Franco Pepe and the beloved chef Antonino Cannavacciuolo – they become ambassadors, with many case histories of rediscovery and relaunch of products with the support of the most important universities in the region. Similarly, from the emperors to the aristocrats who built their “villas of idleness” there, at the time of the “Grand Tour” which consecrated it as one of the most chic “holiday” destinations, Campania and its sites are not they have never ceased to be one of the most loved destinations in the world by Italians and many foreign tourists.
Unusual stage of “Campania Stories 2021”, the event promoted by the wineries of Campania and Miriade & Partners, Ais-Associazione Italiana Sommelier Campania and the support of the Campania Region, the media partnership of Luciano Pignataro Wine Blog, among others, and reserved for international opinion leaders gathered every year on the territory for the venrissage of the new vintages of the Campania Denominations, it will be Pompeii, one of the most important and richest archaeological sites in the world, which always has a surprise in store. Like the re-emergence intact in the lockdown of the Regio V thermopoly from the lapilli, which on 24 October 79 AD submerged it for the eruption of Vesuvius, which revealed to the world all the antiquity and beauty of conviviality. And, above all, that it represented a new testimony of the eternal splendor and the frenetic daily life of the “crystallized” city, in which there are something like 80 “food shops” selling street food ante litteram, due to the habit of the Pompeians of consume food and wine at the counter, on the fly and on the street. Just like today. But next to the archaeological excavations, the ancient Roman city, a Unesco World Heritage Site, is also a real field of “agri-food” archeology: from the rebirth of vine cultivation thanks to the Mastroberardino brand (since 1994, ed) which, from the vineyards among the ruins, produces a wine, the Villa dei Misteri, a blend of Aglianico, Piedirosso and Sciascinoso, with the Applied Research Laboratory of the Archaeological Park, to the research on the Pompeian cuisine of the starred chef Paolo Gramaglia who in his President restaurant, overlooking the excavations, brings “panis” and ancient recipes to the table – Pompeii had as many as 35 bakeries with wood-fired ovens and counters for sale, and 10 types of “panis”, from Panis primarius to Panis siligineus, from Panis artalaganus to Panis vulgaris – with the help of the Superintendency.
The heart of the tastings, a preview of the whites and reds of Campania, will be the Principe di Napoli Campus of Agerola in the Land of the Gods, location of the high-level training course in the field of catering directed by Heinz Beck, executive chef of the three-star Michelin restaurant La Pergola in Rome, among the protagonists of the event with a tasting itinerary. Here we will also take stock of the production data of the supply chain, as well as on the evaluation of the vintages of white and red wines of the last twenty years expressed in twentieths, relative to the qualitative average and to the general evolutionary potential, accompanied by key words attributable to the specific character climatic and expressive, as well as indications on the recommended consumption windows for each vintage. There will also be “Campania Stories Day”, with presences from every region of Italy, and from the Campus, visits to the cellars and territories of Campania will also start with the story of the winemakers, from Vesuvius to Campi Flegrei, from Sannio (with tasting stands in Torrecuso) to Irpinia (with an event at the “Marennà” restaurant of the Feudi di San Gregorio label dedicated to the cellars of the Avellino area), from Salerno and Caserta to the island of Capri, next to the Diocesan Museum, Donnaregina Monumental Complex, the Royal Palace of Caserta, Paestum with its archaeological excavations and the Amalfi Coast: a real “Grand Tour”.

Focus – “Campania Stories 2021”: the wineries protagonists …
Avellino: Amarano, Antico Castello, Barbot Stefania, Boccella Rosa, Borgodangelo, Canonico & Santoli, Cantina del Barone, Cantine Dell’Angelo, Cantine di Marzo, Colli di Lapio, Contrade di Taurasi, De Beaumont, De ‘Gaeta, Delite, Di Meo, Di Prisco , Donnachiara, Feudi di San Gregorio, Ferrara Benito, The Captains, The Chancellor, The Favati, The Eight Lands, Molettieri Salvatore, Nativ, Passo delle Tortore, Perillo, Petilia, Petra Marzia, Pietracupa, Rocca del Principe, Sanpaolo, Scover, Cavalier Pepe estate, Meriggio estate, Mother estate, Sarno 1860 estate, Scuotto estate, Traerte, Vesevo, Vigne Guadagno, Villa Raiano.
Benevento: Cantina Sociale di Solopaca, Cantine Tora, Fattoria La Rivolta, Fontanavecchia, La Fortezza, La Guardiense, Monserrato, Mustilli, Ocone, Terre Stregate.
Caserta: Alois, Galardi, Il Casolare Divino, Masseria Piccirillo, Port of Mola, Sclavia, Vestini Campagnano, Villa Matilde.
Naples: Agnanum, Astroni, Bosco de ‘Medici, Cantine del Mare, Carputo, Casa Setaro, Contrada Salandra, La Sibilla, Martusciello Salvatore, Portolano Mario, Sorrentino.
Salerno: Alessandra, Casebianche, Cicalese Rossella, Cuomo Marisa, Lunarossa, Luigi Maffini, Montevetrano, Polito Viticoltori, Sammarco Ettore, San Salvatore 1988, Tempa di Zoè, Tenuta Macellaro, Tenuta San Francesco, Villa Lupara, Viticoltori De Conciliis, Viticoltori Lenza, Vuolo Mila .

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Marco Ribaudo

Marco Ribaudo

For the love of food and wine! Marco Ribaudo, Certified Sommelier, with 25 years in the food and beverage industry now invites you to join him in his latest adventure, the opening of la Cucina del Vino to share his culture and passion for creating unforgettable memories around the table.

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