Irpinia DOC

As long as I lived in Campania, I was always intrigued by the areas of Irpinia and Sannio. They are rich with an ancient history of Oscans, Samnites, and Hirpini that I find fascinating. The mountains of Irpinia, set with pine trees and chestnuts are ones that I hope to have to opportunity to explore in depth sometime in the future with my DoBianchi.

Text below adapted from: Del Canuto, Francesco et al., Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine, Associazione Italiana Sommeliers (Bertani & C.), Milano, 2010 (2002), fourth edition.

DOC recognized 9/13/05

Production Zone: includes all areas adequate for grape growing in the province of Avellino.
Subzone: Campi Taurasini: includes all areas in the townships of Taurasi, Bonito, Castelfranci, Castelvetere sul Calore, Fontanarosa, Lapio, Luogosano, Mirabella Eclano, Montefalcione, Montemarano, Montemiletto, Paternopoli, Pietradifusi, Sant'Angelo all'Esca, San Magno sul Calore, Torre le Nocelle, Venticano, Gesualdo, Villamaina, Torella dei Lombardi, Grottaminarda, Melito Irpino, Nusco, and Chiusano San Domenico

Grape Varieties
WHITE: Greco 40-50%, Fiano 40-50%, others permitted up to 20%
[Varieties permitted on label are as follows]: (min 85%) Coda di Volpe, Falanghina, Fiano, Greco
Other types: Passito from Greco and Fiano with a minimum of 7 months aging and alcohol at 12.5%; Classic method** Spumante using Fiano and Greco with a min alcohol of 11.5% is released after 20 months from October 1st of the most recent harvest year.
RED: Aglianico min 70%, others permitted up to 30%
[Varieties permitted on label are as follows]: (min 85%) Aglianico, Sciascinoso, Piedirosso
SUBZONE Campi Taurasini: min 85% Aglianico
Other types: Rosato and novello (same as rosso); Passito and fortified made from a min 85% Aglianico, with a minimum of 7 months and 11 months aging, respectively

Aging Potential: whites 1-2 years; rosato, spumante, and novello 1 year; reds, passitos, and fortified 2-5 years

Campania has been awarded with a new DOC, the 17th in the region and the only DOC in the province of Avellino. Irpinia has always been a land rich in vineyards. The appellation is divided by the Apennine mountain range that runs from the Tyrrhenian Sea to the Adratic Sea. Its land possesses a unique, mineral-rich volcanic soil. Because of this, and the climate which varies from one zone to the next, from its origins this appellation has been capable of producing the great wines long exalted by historians and poets alike.

Irpinia DOC, beyond having the task of raising awareness of the viticultural value of the appellation, also serves as an umbrella DOC for the three already recognized DOCGs of Taurasi, Greco di Tufo, and Fiano di Avellino.

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**Classic/Traditional Method (Metodo Classico, in Italian) or Methode Champenoise is the process by which fermented wine is placed in a bottle with added yeasts and sugar to induce a second fermentation. As the wine ferments, carbon dioxide is created. It is dissolved throughout the bottle and escapes, creating bubbles when the bottle is opened. This is quite labor intensive and results in a wine with much more complexity than one created using the Charmat Method (wherin 2nd fermentation takes place in large vats).

Greco di Tufo DOCG

Greco di Tufo is one of my fave whites from Southern Italy. It's fresh and zesty with minerality, which equals, in my book, absolutely delightful wine. Unfortunately, it's hard to find clean wines from Campania, at least in Texas. Maybe that will change. A girl can dream.

Text below translated from: del Canuto, Francesco et al., Il vino italiano, panorama vitivinicolo attraverso le denominazioni di origine, Associazione Italiana Sommeliers (Bertani & C.), Milano, 2010 (2002), fourth edition.

Recognized as a DOCG 7/18/03

image taken from http://caudium.myblog.it

Production Zone: including the townships of Altavilla Irpina, Chianche, Prato di Principato Ultra, Montefusco, Ptruro Irpino, Santa Paolina, Tufo and Torioni, all in the province of Avellino

Yield: max 10 tons per hectare

Grape Varieties: greco; coda di volpe is allowed up to 15%

Minimum alcohol: 11.5%

Aging Potential: within 1-3 years

The production zone for Greco di Tufo is in the heart of Irpinia.** In this region one finds sulfur mines, tufo quarries, and a land of vineyards alternating with forests.

Greco di Tufo is an appellation that is constantly improving with more modern techniques in the vineyard and in the winery. A bit of time spent in barrique will can also make this a wine of great potential.***

A young Greco di Tufo pairs well with raw shellfish, baked fish, dried pasta with vegetable sauces, spaghetti with squid ink or shellfish, and flavorful side dishes such as eggplants and broccoli raab (HAY!). When the wine is more mature and rich in personality, it can be paired with grilled mackerel, fish stew, and generally more elaborate dishes. The spumante, made in the Martinotti (Charmat) method, is also very pleasant, aromatic, and interesting.

**The name of the region, Irpinia, is taken from hirpus, the Oscan word for wolf. The Oscans were from Umbria and their language was the language of Southern Italy under the Roman republic. I pretty much ripped this from Wikipedia, so if you find this history as fascinating as I do, just mosey on over to the site to dig deeper. Or just ask my DoBianchi, he probably already has a doctorate in it.

***You must know that this was difficult to translate. I mean, as in gritting my teeth over the woodiness of it all. I, in no way support beating greco over the head with barrique and malolactic fermentation, but we all know that it is a trend in Italia (that NOT all follow!) to make a wine "important" by aging it in wood. You can see old rant here. I hope the trend will pass. Until then, I will.