CAMPI FLEGREI
The grapes of the Phlegraean Fields are used to produce four wines - two base wines and two reserves. The base wines (Falanghina and Piedirosso) are made from grapes bought from trusted partners, while the reserves are made from grapevines managed directly (the Costa di Cuma reserves with owned grapes and the Montegauro ones from a grapevine managed directly).Falanghina takes its name from the Greek-Latin "phalanx", that is "pole", since viniculture in the Phlegraean Fields is characterised by vines being fastened to a pole (the "puteolano" growing system). Falanghina seems to have been present in Campania for centuries. It was first reported by Nicola Columella Onorati in 1804, and Acerbi includes it in the list of vines growing in Naples surroundings which can produce a "special, valuable wine", but it was probably present in the area as far back as Roman times.
At the moment Falanghina is very common in the province of Naples and is present all over Campania, even though it has been shown that two completely different types of grapes are now being referred to by that name. An ampelographic study carried out by the Campania regional government has shown that alongside the original variety of the Phlegraean Fields, which is present in that area only, there is another variety, known as "TB - Beneventan type" which differs from the other one on 34 out of 40 ampelographic characters (!). These data have been further confirmed by a DNA analysis.
Piedirosso, which is locally known as "per' ‘e palummo" (pigeon's foot) takes its name from the fact that during maturation its stalk becomes red, just like a pigeon's foot. This variety has very ancient origins, and it has been thought it could correspond to the "Colombina" mentioned by Pliny in his "Naturalis Historia". It is believed that in ancient times this grape variety was used with Aglianico to produce Falerno. Piedirosso is present all over Campania and is one of the grapes that produce Campanian doc wines.
Base wines are processed in steel only, in order to highlight the peculiar characteristics of the grapes, and are marketed starting from the month of March following the harvest. As for the reserves, they are processed in wood, namely in French durmast barriques.