Campania continues to gain international attention. In a recent feature by Mike Tom Hyland published in Food & Wine, the region is highlighted as one of Italy’s most compelling areas for producing complex and age-worthy white wines.
The article emphasizes how Campanian wines can now stand alongside those from Italy’s most renowned northern regions, thanks to a unique combination of indigenous grape varieties and volcanic soils.
Three iconic grape varieties
According to Food & Wine, Campania’s success is driven by three key grapes:
• Fiano – elegant, mineral, and age-worthy
• Greco – structured and powerful, with citrus and herbal notes
• Falanghina – fresh, floral, and approachable
These varieties represent the true identity of Campanian viticulture, offering wines that are distinctive and increasingly appreciated on international markets.
The importance of terroir
The article highlights terroir as the defining factor: hillside vineyards, a Mediterranean climate, and above all volcanic soils, which give wines depth, minerality, and aging potential.
From Irpinia to the Campi Flegrei, each area offers a unique interpretation of the same grape, reinforcing the richness and diversity of the region.
Falanghina and the Campi Flegrei
Among the wines mentioned, Falanghina plays a central role, especially in its most terroir-driven expressions.
In the Campi Flegrei, proximity to the sea and volcanic soils create wines with pronounced minerality and salinity, making them particularly well-suited to seafood cuisine.
International recognition
Within the selection featured by Food & Wine, a Falanghina from the Campi Flegrei produced by Cantine Astroni is also highlighted, confirming the growing international interest in this unique territory and its authentic expressions.
A significant recognition that further strengthens the positioning of Campania – and the Campi Flegrei – among the most dynamic and high-quality wine regions in Italy.
https://www.foodandwine.com/campania-italy-best-wines-11914518
