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Solopaca |
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The town of Solopaca gets its name from Solis pagus, or land of the sun. It is here that the wine of the same name is produced, along the river Taburno in the province of Benevento. The details are hazy, but historians have found that before the rise of the Greeks and Romans, Etruscans and the natives of Sannio cultivated Trebbiano Toscano and Malvasia Toscana here, exercising careful selection in their vineyards. Virgil and Horace lauded Solopaca, and it was in the first century A.D. that winemakers first marketed their product with great success. This Campanian wine from the Sannio zone (near the ancient city of Benevento) was awarded DOC status in 1973, and with the 2002 revision was given the right to a new ‘Classico’ designation. Five different wines are covered by the Solopaca DOC: Bianco, which is made from Trebbiano Toscano with possible additions of Falanghina, Coda di Volpe, Malvasia Toscana, and Malvasia di Candia; Rosso and Rosato, which are primarily Sangiovese and Aglianico; the wines Falanghina and Aglianico that are made from the eponymous grapes; and Spumante brut, in which Falanghina dominates. Both the Rosso and Bianco can qualify for the Classico designation if they follow certain criteria and are born of the ancient nucleus of the zone, and the Rosso may also attain Superiore and Riserva status if it meets the legal standards. Solopaca, like many of the great wine regions of Campania, is enjoying a renaissance movement due to the resurrection of many great antique varietals (Fiano, Aglianico, Greco di Tufo, Coda di Volpe, Falanghina, Pallegrello Bianco, Casavecchia) in this Southern land of antiquity. Benevento is the provonce of Campania that produces the greatest quantity of wine. On the surrounding hills, next to the Calore river, the vineyards of the Solopaca wines are cultivated. The white Solopaca derives principally from the Tuscan Trebbiano and the Malvasia from Candia. The red Solopaca is made of Sangiovese (for the most part), Aglianico and Piedirosso. Solopaca D.O.C. (White) Colour: Yellow-light (“paglierino”) more or less intense Odour: Pleasant Taste: Dry and Velvety Vines: Trebbiano (40-60 %); Falanghina; Coda di Volpe; Malvasia di Candia (locally named grapes of Cerreto) (max 20 %), others (max 20 %) Alcoholic Gradation min.: 11,00 % Maximum Production: 150 qli/Ha Gastronomy: It can be enjoyed with seafood appetizers, fried seafood, artichoke tarts, vegetables, fresh cheeses, broccoli, scarole and beans Solopaca D.O.C. (Red) Colour: red-ruby, more or less intense, attenuated with ageing Odor: intense, characteristic Taste: dry, harmonic, velvety Vines: Sangiovese (50-60 %), Aglianico (20-40 %), others (max 30 %); Alcoholic Gradation min.: 11,50 % Production max: 130 qli/Ha Gastronomy: red meat roasts, rabbit “cacciatore” style, regional cheeses; vegetable soups (“minestra”), perfect with the stuffed peppers Solopaca D.O.C. “Rosato” (Rosy) Colour: rosy, more or less intense Odor: delicate, characteristic Taste: flagrant, dry, sometimes vivacious; Vines: Sangiovese (50-60 %), Aglianico (20-40 %), others (max 30 %) Alcoholic Gradation min.: 11,50 % Production max: 130 qli/Ha |