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Importers of Fine Wines Since 1919 | Resources for the Trade |
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Campania, Calabria
The region is famous for Taurasi, a powerful red wine made predominately from Aglianico. It is affectionately referred to as “The Barolo of the South.” This massive wine must undergo three years of aging (at least one in cask). Its riserva designation is aged for four years, with 18 months in oak. Another red, Falerno del Massico, is striving for world attention. Over three thousand years ago, a wine known as Falernian was made in this region and quite sought after by the Roman elite. The Falerno DOC is its modern incarnation. It incorporates Aglianico, Piedirosso, Primitivo, and Barbera into the blend. Interesting whites such as Fiano di Avellino DOCG, Greco di Tufo DOCG, and Falanghina are made in this region as well. The wines are made from the Fiano, Greco and Falanghina varieties respectively. They tend to be characterized by floral aromas—with different flavors on the palate: nuts, citrus notes, and apple peel. In Italy’s extreme southwest corner is Calabria, the region that represents the “toe” of the boot. Overwhelmingly, the wines it produces are red and its most famous bottling is Cirò. Cirò rosso is made from the red Gaglioppo grape; the white is vinted from Greco. Historically, this wine was served to victorious Olympians to celebrate the success of their accomplishments. Sicily, Sardinia
The island of Sardinia has very little in common with its Sicilian neighbor where viticulture is concerned. In fact, Sardinia’s wine history is often hotly debated. Some say grapes were introduced by the Phoenicians thousands of years ago, while others believe that the vine is a relatively recent newcomer having been introduced by Spaniards in “just” the past 14th century. Its most famous white is the Vermentino di Gallura DOCG, a grape of Spanish origin. Although this grape has found footing in many areas bordering the Mediterranean, it has achieved is most dramatic expression of fruit and intensity in the Gallura area of Sardinia, an area that is pummeled by the Mistral, a powerful wind originating in the Alpine region of continental Europe. Its local red of note, Cannonau, is also known as Grenache or Garnacha and it is undecided whether Spain introduced this grape to Sardinia or whether this grape is Sardinia’s gift to Spain. 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10
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The Lacryma Cristi (Tears of Christ) del Vesuvio DOC is produced in Campania from a host of local grapes. It is can be either red or white.
Campania has given us pizza, mozzarella di bufala, limoncello (a lemon liquor), and eggplant parmigiana. Mozzarella di bufala is made from the milk of the Asian water buffalo. Calabria grows the finest citron and bergamot fruit in the world. (Bergamot is what gives Earl Grey tea its distinctive tang.) Calabria is known for its artichokes, anchovies, figs, dried pastas and red onions.
In days gone by, Calabrian women could only marry after they had mastered 12 pasta shapes. Despite the fact that the island of Sicily makes some wonderful table wine, it is actually best known for its Marsala, a fortified wine made from Catarratto, Grillo, and Inzolia grape varieties. Marsala can be either dry or sweet. The creation of Marsala is attributed to Englishman John Woodhouse, who crafted its style 200 years ago. Sicily is known for its almond paste, pistachios, capers, and seafood.
The Sardis of Sardinia have undergone centuries of invasions. As a result, they have retreated inland into a harsh and mountainous terrain where few non-natives have dared to trespass. Although island inhabitants, their food culture is focused on the land rather than on the sea. Sardinia is known for its saffron, honey, and suckling pig. With regard to food culture, the Arabs and the Spaniards have impacted the local cuisine the most. 
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Campania is home to the famed Amalfi Coast, the ruins of Pompeii and Mt. Vesuvius—the ancient volcano responsible for Pompeii’s destruction.
The island of Sicily is one of Italy’s largest wine producers. In fact, more land is planted to the vine here than in any other part of the country. Interestingly, very little of what Sicily produces is classified under DOC/DOCG Italian wine law. Fiercely independent, the Sicilians prefer to set and live by their own standards. A “Q” on a label of Sicilian table wine means that it has passed this region’s quality assessment criteria.
