campania (italy)  Campania's unique cuisine, which gave the world such universally loved dishes as pasta and pizza, is something to indulge in when traveling to the area.

Records show that wine making has been going on in this region since the 13th century B.C. As much else in this region, traditionally wines are intended for immediate pleasure and consumption. This has led many to consider the local wines as second-class products. However, the last decades of the last century have seen a dynamic resurgence in Campania and distinctive wines have popped up in many provinces.

Campania has several native grapes such as Fiano, a grape known to the Romans as Viti Apiana, Greco, that was first introduced by the Greeks, Coda di Volpe, so named by Pliny after the shape of the grape cluster and Pedirosso.




Vuolo is a new estate owned by Mila Vuolo located in a small village called Giovi just a few km's from Salerno in Campania, Italy. The very first harvest was done in 2003. The farm is only a few km's north of the estate of Montevetrano

The vineyards lie on a gentle steep facing east, protected by the humid winds of the Gulf of Salerno at an average altitude of 200 meters above sea level. The soil is deep, prevalently clay based and sandy. The climate is typical southern Italian, with hot summers and mild winters.

Only 2 hectares total are planted for this farm. 60% of which is dedicated to Aglianico and the remaining 40% for Fiano. Every step of the wine making process is executed by Mila Vuolo with amazing precision. Berry selection is extremely low and is done so with extreme precision.

Mila Vuolo is the only daughter of five children of a well known family in Salerno. Mila has always been fond of wine and was inspired by the success of the very popular wine of Montevetrano. As a result she had decided to devote herself to the vines of this small family estate. Driven by a true genuine passion, Mila is obstinately driving her little "chateaeu de garage" to the Olympus of Campanian wines. Needless to say her first result is more than promising.

The philosophy of Mila Vuolo is "each place has its own character ... a wine must express the interaction between the place it is grown and the grape variety". Thus 90% of the effort is in the vineyard. Work in the cellar is characterized only by minimal interventions.

The Aglianico Colli di Salerno is rich, dense, opulent yet elegant. It has a creamy touch and impressive velvety texture; enticing with layers of plum, blackberry and slightly mineral character driven by a light note of graphite. Soft tannins. Only 175 cases produced. This is what Aglianico is supposed to be. Stored properly, this Aglianico will last many years to come.

The Fiano Colli di Salerno is a balanced white exhibiting an exciting freshness and vitality. It boasts with jasmine flower notes, tropical fruits and lingers with briny closure, reminding us of the close by Costiera Amalfitana. Only 208 cases produced. Enjoy as an alternative to Sauvignon Blanc.

Vuolo Aglianico Colli di Salerno 92 Pts Daniel Tomases / Veronelli Guide
Vuolo Fiano Colli di Salerno
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As often happens in the ancient heritage of wine appellations, the Migliozzi family has been growing their own vineyards for many generations. Viticulture and agriculture have been the main profession for the many families in this part of Italy. Most of the grapes were sold but just a small quantity of wine was produced for personal consumption. Mount Massico and the surrounding area (known as ager falernum by the ancient Romans) has been considered a “grand cru” for centuries. One of the leading Roman poets - Marcus Valerius Martialis (Martial) celebrated the red wines of this area as the most elegant of the empire, capable of aging as long as 100 years.

Giovanni’s vineyards lie on a gentle steep eastern slope of Mount Massico, about 80 meters above sea level, on deep, dark volcanic soils; predominantly sandy, characterized by a siliceous volcanic rock locally known as pozzolana. This type of soil and weather pattern of the area contributes to perfect phenolic ripening. The climate is typically southern Italian, with hot summers and mild winters.

Giovanni crafts only one wine, named Rampaniuci, after the name of the hill. Rampaniuci is a blend of 90% Aglianico, 5% Primitivo and 5% Piedirosso. The grapes are harvested when phenolic ripening occurs. Typically Primitivo in early September, Piedirosso at the end of September and Aglianico during the second half of October. The grapes are fermented separately solely by native yeasts. After malolactic the varietals are blended together. Elevage takes place in one 25 Hl Slovenian oak vats and literally ten 750lt French oak tonneaux for about one year, followed by 6 month in stainless steel and 1 year in bottle.

Rampaniuci is a superb Falerno del Massico, delivering notes of strawberries, redcurrants, lavender and liquorice root along with hints of sweet tobacco. On the palate, a wonderful texture, with lovely integrated tannins and refreshing juiciness.

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