SPARKLING WINES

There isn't a real sparkling wine tradition in Campania, but the studies carried out in Conegliano Veneto by Gennaro, one of the oenologists at Grotta del Sole, have resulted in a high-quality production. Sparkling wines are produced using both the classical method (from asprinio d'aversa grapes) and with the charmat method (from asprinio and coda di volpe grapes).


The idea of a Spumante Metodo Classico originated in the 1960s when Gennaro attended the school of oenology of Conegliano Veneto, an area with a strong tradition in sparkling wine production. When he finished university in 1973, Gennaro started experimenting with the production of sparkling wine using different grapes, until his attention focused on Asprinio d'Aversa which appeared as a suitable vine variety for the Classical Method. After several years' experimenting, he reached the decision of producing only sparkling wine with a minimum maturation of 36 months, a time needed to soften the strong taste of the asprinio.

The first vintages were not marketed and became part of the family's personal reserve, which were tasted together with experts and friends. When Grotta del Sole was set up, the family decided to offer its personal reserve of Spumante Metodo Classico from Asprinio grapes to the newly-founded company, so Grotta del Sole Spumante was born. More work was done on vintages matured on yeasts for at least four years, and since 1989 the following vintages have been produced: 1989, 1990, 1991, 1992, 1993, 1995, 1996 e 1997.

At the same time the production of sparkling wine using the charmat method was pursued to produce sparkling wines that are easier to drink and to match.