A Guide To Southern Italy's Wine Regions

A land whose beauty encompasses everything from rugged mountains and craggy coastlines to white-sand beaches and stunning turquoise seas, Southern Italy is home to a rich wine history, as well as contemporary wines that show great promise. To conclude our series on The Fine Art of Italian Wine, we reach the southern end of Italy to explore the wines of Campania, Puglia, Basilicata, Calabria, Sicily and Sardinia. From the Falernian wines, a favorite of ancient Romans, to the beloved but evasive Aglianico del Vulture, join us as we share the classic wines of the six-major Southern Italy wine regions as well as classic food pairings that both define and bring flavor to each region.​

The superior Sea views at Punta Tragara, Capri, make it the perfect spot to appreciate the fine regional wine of “Capri di Scala Fenicia!”

 

Campania

Renowed as the birthplace of pizza, spaghetti, and Mozzarella di Bufalo, this region denotes the true beginning of Southern Italy. From the nobility of Naples to the ruins of Pompeii, Campania is home to some of the most famous cultural and archeological sites in the country. Since ancient times, Campania has been celebrated for its agricultural productivity, and its volcanic soils grow some of the best produce in Italy including the famous San Marzano tomatoes.

Classic Wines: Campania has a long, rich history with the vine. Ancient Romans celebrated whites from the Falernian region, praised in ancient texts for its ability to age beautifully. Today, the Falerno del Massico DOC produces Falanghina, a blending grape used to create refreshing wines with a lovely floral bouquet. For vini rossi, the red grape Aglianico has become a distinguishing varietal of inland Campania. The best Aglianico wines come from the Taurasi DOCG and Aglianico del Taburno DOCG. Skilled producers Mastroberardino and Feudi di San Gregorio soften the intense tannins of this variety with a minimum of three years of aging.

Classic Pairings: A breadbasket of fruits and vegetables, from stonefruits to citrus, Campania is also known for its famous cheese, including Pecorino, Marscapone and Ricotta. Italian food would not be the same without Campania’s celebration of nightshades, from spaghetti topped with pommarola,, caprese, and of course, parmigiana di melanzane. The food reveals distinct influences by the various civilizations that have visited these shores throughout the centuries