Vinicola Del Sannio was established in 1960 by Pasquale Pengue in the Benevento region of Campania. An area rich in archaeological, historical and cultural practices. The soil content is predominantly alluvial in nature; clay, sand and volcanic elements due to the soils originating in the mountains between Matese and Taburno, washed down the valleys, over thousands of years by ancient rivers.

The land consists of tufa, limestone & schist which attracts plenty of direct sunshine.

Vinification: The grapes are harvested in the first two weeks of October and undergo a short process of cryomaceration, the clarified must of which is first fermented at around 12°C for approximately one month giving a strong floral note to the wine.

The wine is left to mature for 4 months in stainless steel tanks on fine lees. After 4 months maturing, the wine is transferred into large Slavonian oak barrels for a further 20 months.

Grape variety: Coda di Volpe

Tasting Notes: Pale straw yellow with a green hue with intense floral notes. Fresh, dry and long on the palate. Soft acidity, Mediterranean herbal notes, pear/apple fruit, and a gentle savoury, almond‑skin finish.

Alcohol: 12%

Serving temperature: 8-10°C

Ideal With: Grilled Fish & Calamari Fritti. Coda di Volpe is also very cheese‑friendly—especially with fresh to medium‑soft styles such as Mozzarella di Bufala Campana – a classic regional pairing; creamy sweetness balances the wine’s herbal notes, Fior di Latte, Ricotta (especially sheep’s milk) and Burrata (especially with a little olive oil or lemon zest). The wine’s subtle texture works well with gentle richness. Cheeses such as Robiola, Brie (young, not too ripe) and lightly ripe Camembert are also great matches.

Allergens: Contains Sulphites

Frittura Di Calamari E Scampi-Fried Squid Rings & Scampi