AVERSA
The grapes in the area of Aversa are used to make one wine and two sparkling wines - one with the charmat method and the other with the classic method. The exclusive production with the ‘alberata' system is indicated on the label in the wording 'Vigneti ad Alberata" established by the production regulations. The grapes for the wine are from vineyards yielding 120 quintals/hectare.
In Passeggiate Campane Maiuri describes the alberate of Aversa as follows:
"these are the exalted vineyards of Pliny, hugging the lofty poplars, the most fertile vineyards, producing plenty of must and woody wines (as it used to be known by connoisseurs), almost as if from that tight embrace with those solemn firm trunks a drop of woody essence could ooze into the wine juice". The wine that is obtained from these unique grapes is of a clear pale green, with a delicate herbaceous smell. A few well-known wine experts have given very positive opinions on Asprinio: "When I drank it - says Veronelli - I was moved. I was in the countryside near Aversa with a farmer and that Asprinio was exceptionally good. Well-processed, fragile and elegant..." (from ITINERARIO DOSSIER, June 1988). In his book Vino al vino Mario Soldati writes "There's absolutely no white in the world that is as dry as Asprinio: no other wine... Asprinio has a very delicate smell, as if of lemon: but it is totally, substantially dry, in a way that cannot be imagined without tasting it... What a great minor wine!".
The history of Asprinio is not known in detail, and there are several hypotheses as to the origin of this grapevine. Some scholars think it originated from Greece; others that it already existed in Italy when the Greeks arrived, due to the fact that the Etruscan growing method was used. Recent DNA studies carried out by prof. Scienza have shown a close relationship with Greco di tufo.