Poggio delle Baccanti Campania Falanghina 2024

Poggio delle Baccanti, a family-run winery, is nestled in Moano in the picturesque Penisola Sorrentina near Naples, Italy. This small-scale winery is renowned for producing natural wines with distinct character, crafted from sustainably farmed indigenous grapes. The winery's approach to winemaking is rooted in low intervention, leveraging organic grapes and promoting spontaneous fermentation with native yeasts. Poggio delle Baccanti stands out for its commitment to creating quality wines without the addition of sulfites, ensuring a pure and authentic expression of the region's terroir.

The winery specializes in a range of wines that reflect the unique qualities of the Campania region. Their Gragnano Rosso Frizzante, for instance, is a naturally fizzy red wine made from Aglianico and Piedirosso grapes, ideal for pairing with charcuterie, mature cheese, or pizza. The grapes are grown in the fertile volcanic soils near Mount Vesuvius, contributing to the wine's distinctive flavor profile, combining dark purple fruit notes from Aglianico and ripe red fruit with lively acidity from Piedirosso.

Poggio delle Baccanti is also noted for its Lacryma Christi Rosso, a structured rustic red wine made from Piedirosso grapes. This wine is characterized by its dense tannin and dark fruit flavors resulting from organic farming and wild yeast fermentation. The maceration process is carefully managed to ensure a solid tannic structure, and the wine is left unfiltered and unfined, with minimal sulfite additions at bottling.

The winery has a rich family heritage in winemaking. It is run by brothers Raffaele and Paolo La Mura and their cousins Giovanni and Raffaele. They honor the local wine culture and deeply respect the land, adhering to organic farming and low-intervention winemaking practices. The wines from Poggio delle Baccanti encapsulate the essence of the Sorrento Peninsula's volcanic terroir and the rich winemaking traditions of the Campania region.

Campania occupies southern Italy's western coast along the Tyrrhenian Sea. Naples serves as the regional capital. The region stretches from the Gulf of Gaeta south to the Gulf of Policastro. Mount Vesuvius dominates the landscape near Naples. The Amalfi Coast draws visitors from around the world. Winemaking here dates back to the 13th century BC.

The ancient Greeks introduced viticulture to Campania. Romans later called the region "Campania Felix"—fertile land. Falernian wine from Campania ranked among the most prized wines in the ancient world. Mount Vesuvius erupted in 79 AD and buried Pompeii and Herculaneum. The volcanic ash preserved evidence of the region's wine culture. Today volcanic soils remain central to Campania's viticultural identity.

Irpinia lies in Campania's mountainous interior east of Naples. Vineyards here sit at elevations between 400 and 700 meters. The terrain features an intricate network of hills and valleys. Clay, limestone, and volcanic soils dominate. Cool nights at altitude preserve acidity in the grapes. These conditions suit the region's indigenous varieties.

Aglianico stands as Campania's most important red grape. Taurasi DOCG produces the region's most celebrated Aglianico wines. The variety delivers deep color, firm tannins, and aging potential. Fiano and Greco lead white wine production. Fiano di Avellino and Greco di Tufo both hold DOCG status. Falanghina offers aromatic, citrus-driven whites. Coda di Volpe and Piedirosso add diversity to the varietal mix.

Campania has become a center for natural wine production. Producers like Cantina Giardino, I Cacciagalli, and Cantine dell'Angelo work with minimal intervention. They rescue old vineyards and preserve indigenous varieties. Many ferment with native yeasts in amphorae, chestnut barrels, or concrete. The region's ancient winemaking traditions align naturally with contemporary natural wine philosophy.