About Winery and Wines
After completing my degree in Agricultural Sciences, I opened the company winery that takes my name: Davide Campagnano – the family. the land. the wine, located in the territory of the IGP Terre del Volturno. The name contains three values, pillars of the company philosophy: the family, the value of the rural family, the family sharing of a passion; the land, the cradle where the project of making wine is born and grows and belonging to its territory, in which one believes and decides to invest one's future, remaining tied to one's roots; wine, a tradition that has always been linked to the Campagnano family since the time of the great-grandparents, so much so that the company also cultivates vineyards over 25 years old and a radius of 1958, of 65 years. The winery, now managed by Davide and Enza, represents our values: respect for the origins, passion for the territory, the indispensable inclination to 'make wine'.
The company was born in Castel Campagnano, a small village that fits into the context of the Caiatine Hills, in the Alto Casertano. A village that rises near the upper Sannio, in particular the Telesina Valley. It is an uncontaminated territory, where sinuous hills are interspersed with green wooded spots and multiple cultivated lands, including vineyards. The Volturno river dominates the flat part of the village, mitigating and characterizing the climate of the area. The Matese and Taburno massifs frame generating drafts every day. The soils of Castel Campagnano are characterized by the alternation of Arenaceous spots, the so-called "Sandstones of Caiazzo", geological formations of Miocene origin dating back to a period between 7 and 5 million years ago that characterizes a vast area of hilly soils with the formation of sandy soils, patches of clay and spots of river origin
The grapes grown and their wines are Pallagrello Nero, Pallagrello Bianco, Fiano and Barbera Sannio (Camaiola). To these was added a small production deriving from the recovery of a minor vine, almost extinct, being recovered from our own company, locally called Pizzutiello.
The wines are the result of a territorial interpretation, aimed at preserving the acidity and therefore the freshness in the wines, respecting the intrinsic characteristics of the native vines. In this sense, the processes are carried out only in steel, not invading the aromatic complex of the wines and preserving their link to the terroir. The vinification is artisanal, the dogma that follows the company: we take care of and accompany the grapes to turn into wine, respecting its characteristics and those that nature in that year has given us. The vinification follows the organic protocols, with abatement of the use of sulfur. Indigenous yeasts are used for the fermentations, obtained with pied de cuve, fully expressing the characteristics of the soils, vineyards and vintage. Organic farming has been an ethical choice and considered necessary to achieve the maximization of quality throughout the production process, respecting the grapes, but above all respecting the territory and the biodiversity that lives in our vineyards and land. In the vineyards there is spontaneous grassing, no fertilization is used, the intercompound is managed with mechanical weeding processing, avoiding the use of pesticides. The idea is to see the vineyard in the whole of an ecosystem.