The grape's aromatic profile leans towards the fruity (citrus and sometimes even slightly tropical) and spicy (sweet rather than peppery). It is not particularly high in acidity, which is the reason that it has done so well in Vesuvius' volcanic soils. Volcanic soils often impart higher acidity to grapes grown in them.
The last decades of the last century though, have seen a dynamic resurgence in Campania and distinctive wines have popped up in many provinces, bringing the DOC denominations from nine in 1975 to 19 by the end of 2000. The region has more than 100 interesting native varieties. They are the essential ingredients in the region's three DOCG and 17 DOC wines (Aglianico del Taburno, Aversa, Campi di Flegrei, Capri, Castel San Lorenzo, Cilento, Costa d'Amalfi, Falerno del Massico, Galluccio, Guardia Sanframondi/Guardiolo, Irpinia, Ischia, Penisola Sorrentina, Sannio, Sant'Agata dei Goti, Solopaca and Vesuvio). Today’s wine styles are fruit forward and youthful: the whites are known for their aromatic characters, often redolent of the local flora, while the reds (mainly from Aglianico) have big personalities which require a little ageing. Dynamic and innovative methods have helped improve the quality of Campania’s wines, specifically through better vineyard management, harvesting methods and cellar techniques. One of the more well known producers from the region is Antonio Mastroberardino, whose pioneering use of both tradition and innovation make him the most respected, experienced and knowledgeable winemaker of the area.
White wine is a wine whose color can be pale-yellow, yellow-green, and yellow-gold colored. The wine is produced from a variety of grape varieties. The flavor and color comes from the juice of the grape and sometimes the skin of the grape as well. Interestingly, not all white wine comes from white grapes. Some select red grapes are used as in Champagne.
