Mount Vesuvius Winery | Cheers to new wines

Vesuvio DOP wines are crafted primarily from local grapes like Piedirosso and Aglianico. The reds boast deep colors, robust bodies, and intense flavors of dark fruits and spices. Meanwhile, the whites are known for their crisp acidity, floral aromas, and citrusy notes, often made from Coda di Volpe and Falanghina grapes. Thanks to the volcanic soils, these wines have a unique minerality that adds complexity. Red Vesuvio DOP wines are perfect with hearty dishes like roasted meats and aged cheeses, while the whites beautifully complement seafood and light pasta dishes.

Best pairing: Grilled fish, shellfish, and octopus are excellent choices. The wine's acidity and mineral notes complement the brininess of seafood. Light vegetable dishes, like grilled zucchini or eggplant, work well with the crispness of the wine as well.

Ever heard of Lacryma Christi, the "tears of Christ" wine? Legend has it that these vines sprang from where Christ shed tears—talk about a divine origin story! Made from local grapes like Piedirosso, Sciascinoso (Olivella), and occasionally Aglianico, the reds offer medium-bodied bliss with hints of cherry and spice. On the other hand, the whites are delightfully dry, boasting fruity aromas and a zesty acidity. Thanks to Vesuvius' volcanic slopes, these wines strike a perfect balance between fruitiness and a hint of minerality.

Best pairing: Dishes like Linguine alle Vongole (linguine with clams) or Spaghetti with lemon and shrimp are perfect. Caprese salad, with the combination of ripe tomatoes, fresh basil, and buffalo mozzarella is a classic pairing as well.

Pompeiano IGP wines cover a wide swath around Mount Vesuvius, embracing Naples and Pompeii. They're a showcase of local and international grapes, like Aglianico and Piedirosso. You'll find them in red, white, and rosé styles, each highlighting the region's grape diversity. Think full-bodied reds bursting with fruit, crisp aromatic whites, and refreshing rosés tinged with berry goodness. Their versatility makes them perfect partners for a variety of dishes: reds rock with grilled meats and aged cheeses, whites shine with seafood and light bites, and rosés are spot-on with Mediterranean fare.

Best pairing: A simple grilled fish like sea bass or snapper, dressed with lemon and olive oil, complements the wine’s fresh and citrusy notes. The tangy and creamy characteristics of goat cheese also enhance the crispness of the wine.

Falanghina, a beloved white wine grape indigenous to Campania, thrives in the vicinity of Vesuvius. Its charm lies in delicate floral and citrus aromas, complemented by a refreshing acidity and a hint of minerality from the volcanic soils. This combination makes Falanghina a delightful match for seafood delicacies, fresh salads, and light appetizers—perfect for those who relish Mediterranean cuisine. Whether sipped seaside or enjoyed at a sunny terrace, Falanghina embodies the essence of leisurely dining and coastal bliss. Cheers to the taste of Campania in every glass!

Best pairing: Have the wine with the classic octopus salad. The wine’s minerality complements the briny and tender flavors of octopus salad with olive oil, lemon, and parsley. The wine also pairs beautifully with grilled vegetables like zucchini, eggplant, and asparagus, especially when they are seasoned with herbs.

Although typically linked with regions such as Irpinia, Aglianico grapes also find a home near Vesuvius. Known for their robust character, Aglianico wines boast bold tannins, deep fruit flavors, and a touch of spice. They're the perfect match for rich, flavorful dishes like grilled meats and game, providing a hearty complement to robust flavors. Whether enjoyed fireside or at a rustic trattoria, Aglianico wines from the Vesuvius area embody a tradition of boldness and depth in every sip.

Best pairing: The strong tannins and bold structure of Aglianico are a perfect match for a juicy, grilled ribeye or sirloin steak. The wine’s acidity helps cut through the richness of the meat. Slow-cooked beef dishes like Osso Buco or beef stew work well with Aglianico's depth and earthiness, enhancing the dish's savory flavors.

Meet Caprettone, the lively white grape from Campania, bursting with citrus zing and floral charm. It is a minor blending grape used in the Denominazione di Origine Controllata (DOC) wine of Lacryma Christi Bianco. The name "Caprettone" translates to "big goat," inspired by the grape bunch's resemblance to a goat's beard. Its versatility shines bright, effortlessly complementing seafood feasts, creamy pasta delights, and delicate poultry dishes.

Best pairing: A light pasta dish with a lemon and herb sauce, perhaps with a touch of Parmesan, pairs well with Caprettone’s citrusy and slightly saline notes. Alternatively, you can also try Ricotta and fresh Mozzarella with it.