Wine Tourism in Provincia di Caserta

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3 Hours 30 Minutes

Villa Matilde wine tasting in CampaniaQuality, eco-sustainability, local culture, respect for tradition, growth, technological development: welcome to Villa Matilde!

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Villa MatildeIn 2009, the Anno Internazionale del Pianeta Terra (International Year of Planet earth), Villa Matilde launched its “Zero Emissions” project, a comprehensive programme of environmental sustainability, with the objective of progressively reducing greenhouse gasses and of producing wine in an eco-compatible way. The project addressed the totality of the winery’s production and management activities through a series of integrated interventions, ranging from work in the vineyards to final distribution. The first actions were directed at water recovery and electrical savings, achieved through an overall facility recalibration and the exploitation of alternative energy sources. Villa Matilde currently operates with a composite system of solar panels with the partial support of a traditional electrical grid. The use of alternative energy is one of the project’s key features. 339 solar panels were installed on six of the winery buildings --without harming the overall harmony of the landscape--, capable of producing 100,00 kw of clean energy per year, thus avoiding the emission of 73 tonnes of CO2 per year. Particular attention is being paid to reusing the irrigation and cleaning water. Highly-insulating construction materials are being used, and preference given to natural ventilation systems to reduce electrical consumption. All of the winery buildings have been painted with a special white paint to compensate for global warming and the consequent greenhouse effect, and new trees have been planted to increase oxygen emission.

Fattoria Alois Srlhe vineyards that surround the estate were originally a small half hectare of lad with only nine rows planted; today, those vineyards, together with the new additions of plants are grown with passion by Michele Alois who takes care of them daily. Located on a plateau naturally surrounded by an amphitheatre of hills, not far from the inactive volcano of Roccamonfina and from Massive of Matese, the vineyards enjoy the positive influence of the weather thanks to the elevated thermal inversion and to the ventilation, optimal elements during the maturation of the grapes. The Morrone della Monica vineyard is cultivated on a clay and calcareous soil with a good presence of fine skeleton; the Audelino vineyard is planted instead on a volcanic soil with a fairly good presence of minerals. The rearing of plants is done with a low espalier utilizing Guyot pruning with a density of 5200 plants per hectare. The goal of the Alois family is to obtain national and international success with autochthonous grape variety of their Campania region, utilizing genuine biologic techniques to obtain quality wines from the antique Casavecchia and Pallagrello Bianco grapes, rediscovered by the Bourbon family, and the traditional Aglianico and Falanghina grapes.

Azienda Agricola Nugnes

Cantine Rao - Podere Bell'AngeloIn 1729 the poet Nicolò Giovo in the poem “A toast to Eudipio” wrote: “Here the first spiked sweet Pallagrello that ‘its branches drop the Monticello. Does not make me happy and glad the Clarotto and wine of Orvieto, nor the French Champagne or smoky Spanish wine, but only the beautiful seems to me: Mr. Pallagrello”. Pallagrello, or dialect Pallarello which means small and round (characteristic of the grapes) was known mainly at the Bourbon court. It was here where it was offered as a fine gift for guests and included in the menu for special occasions. During harvest every wine overflows with emotion: the goal is to have Cellars Rao to interpret and enhance the characteristics of an area, of a few hectares, for only one cluster of grapes.

Il Verro Azienda AgricolaThe Monte Maggiore, overlooking on one side the basin rich in mineral waters of Riardo and on the other the Volturno Valley, since the time of the Bourbons was hunting territory of the wild boar of the barony of Formicola. From the name that the locals gave the male boar ('u Verru) the Farm is named "Il Verro". The story of this adventure is rooted in friendship started back in the sixties, when on the benches of high school meet five young hopefuls. Like all long-standing ties needed nourishment: now, what nourishes and makes a solid and irreplaceable human relationship, if not a shared interest? Thus, a piece of land gently sloping, completely invaded by brambles and weeds, became the catalyst for the energies of friends now eager to return to solid values of the oldest traditions of his native land, creating a venture ambitious: to produce quality wine and olive oil.

I Cacciagalli di Diana IannacconeSiamo nell'Alto Casertano, alle falde dello splendido vulcano spento di Roccamonfina, in quella che gli antichi Romani chiamavano Campania Felix e che, ancora oggi, è capace di dare origine a prodotti di eccellenza. Diana, agronomo che ha deciso di seguire pratiche rispettose e non invasive per la coltivazione della terra, e suo marito Mario, appassionato conoscitore di vino, hanno intrapreso quello che, prima ancora che un progetto aziendale, è un cammino di vita per condividere la passione comune per il vino e la terra. Il nome scelto per l'azienda, i Cacciagalli, è lo stesso che da sempre indica la zona dove è nata la masseria Cacciagalli, da generazioni appartenuta alla famiglia di Diana. Le terre, quindi, sono quelle di famiglia da sempre coltivate a vite, nocciolo, castagno ed olivo, l'esperienza è quella antica della tradizione da custodire e far rivivere ma, soprattutto, quella “nuova” della consapevolezza e del rispetto del territorio, dell'ambiente e della salute dell'uomo. La natura vulcanica del sottosuolo, il clima mite e la morfologia del territorio fanno di questa terra un'area a forte vocazione agricola che è in grado di dare prodotti di eccellente qualità. Il terreno di origine vulcanica rappresenta un'eccellenza geologica per la coltivazione della vite: i numerosi sali minerali, in particolare potassici che vi sono contenuti, svolgono, infatti, un benefico effetto sulle viti che si riflette nella qualità dei vini in produzione: eleganti, intensi, ricchi di profumi e sapori. È qui che coltiviamo i nostri 35 ettari di terreno, di cui 9 a vigna, imparando ogni giorno a rispettare il necessario equilibrio fra l'uomo e la terra. L'agricoltura Biodinamica ci permette di accostarci alla coltivazione della terra, all'allevamento delle viti e alla vinificazione in modo del tutto semplice e naturale in modo da rafforzare, ancora di più, il legame con la terra.

Cantina Bianchini Rossetti

Masseria Felicia Az. Agric. di Brini Maria Felicia

Vigne ChigiVigne Chigi was born from a sweeping passion, a dream to realize, a big love for its own land, a philosophy of life. We are in a wonderful landscape where the soil is very qualified for viticulture and, after many years of only growing, we decided to turn our grapes in wine by ourselves. Every day, we dedicate to our vineyards labour, attention and care in order to obtain a unique wine, typical of the place and fit to express the value of our sunny soils. Two autochthonous kinds of wine, then, deserved our confidence: Pallagrello, and Casavecchia, which create characteristic wines. They are very ancient and they were the passion of Ferdinand IV of Bourbon, the king of two Sicilies. He ordered his gardeners to plant them among the beautiful vineyard called “Vigna del ventaglio”. For these reasons we reproduce on our labels the royal hunting dogs, another big love of the king. Vigne Chigi is in an ideal position for people who want to combine passion for art with passion for gastronomy and to know our culture and traditions.

Cantina di LisandroIt all began with Alessandro Fusco and the six wine barrels he received in dowry in 1907 to open a winery in Casolla. Luck, innate aptitude for business and a long sight for choosing which wines to draw and which grapes to vinify, allowed Cantina di Lisandro to become a very popular place to be. “From the best grapes will come the best wine”: this was Lisandro’s idea. During the harvest period, he would take the time to go around choosing and purchasing selected grapes. The return trip was always late at night, all to the benefit of the grapes that would later be vinified in Casolla. During the 60s, Cantina di Lisandro flourished into an emporium. The business ran until the mid-90s with Pasqualina, Lisandro’s daughter. More than one-hundred years later, the six barrels became the trademark of our modern project. We have two cellars: our new “home of the wine” and the historical tuff cave where don Lisandro stored his specialties. In Castel Campagnano, amongst the vineyards, we have modern equipment and suitable spaces for proper winemaking procedures and wine aging in oak and steel barrels. This is where grapes arrive right after being harvested and the winemaking process begins. The fermentation process begins here, in steel vats with monitored temperatures that allow wine elevation. The core of this structure is certainly the refinement room, where terracotta amphorae, small and large barrels are stored. The large tasting room on the top floor can be transformed into a dining room, a comfortable conference room or a suggestive art gallery. In Casolla, a foothills area of Caserta, the wine cellar built in tuff is where longer aging processes take place. The courtyard and the upper hall are the perfect city site where wine-lovers can taste Cantina di Lisandro’s full range.

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