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IRPINIA-DOC-CODA-DI-VOLPE-RETRO
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IRPINIA CODA DI VOLPE D.O.C

Coda di Volpe Irpinia is a D.O.P. wine with a bright straw yellow color and an intense and fruity flavor. The wine has the characteristic shape of a big bunch of small grapes. Notes of citruses and quince bring a soft and fresh texture on the palate. Because of his delicate aroma, the Coda di Volpe wine matches pleasantly with fish starters and dainty first courses, but it’s combined with meat courses too.

Production area:

Coda di Volpe is produced in a vineyard in Paternopoli, in the province of Avellino, the hearth of Irpinia.

Origins:

Coda di Volpe is an ancient vine variety with white grapes. It is native to Campania and it is cultivated at the foot of Mount Vesuvio, in the area of Benevento and in Irpinia.The name “Fox Tail” comes from the Latin “Cauda Vulpium”, an expression that associates the shape of the bunch of grapes to a fox tail.

The wine has Roman origins and many scholars inform us of a number of interesting cases of synonymy and homonymy. The first to mention the wine “Coda di Volpe” was Pliny the Elder in his famous “Naturalis Historia”. This text is an actual milestone for scientific and technical knowledge and Pliny also tells about vine varieties that are suitable to be cultivated with the pergola system, just as the Coda di Volpe variety.

750 mL bottle.

International Awards

–  Gold Medal | Trophy International Wine Challenge 2017
–  Silver Medal | International Wine Challenge 2015
–  Bronze Medal |  International Wine Challenge 2017
–  Bronze Medal |  International Wine Challenge 2016
–  85 Points |  WineEnthusiast
–  Bibenda |  2017 

Irpinia Coda di Volpe D.O.C.

Technical Data Sheet

GRAPE VARIETY
Coda di volpe
PLANTING DENSITY
2000 vines per hectare
MAX. YIELD PER HECTARE
120 q – used 90 q
GRAPE
100% Coda di volpe
MAX. ALLOWED YIELD
70% – used 65%
ALCOHOL
12% vol
TOTAL ACIDITY
g/l 6,5
VOLATILE ACIDITY
g/l 0,18
TOTAL SULFUR DIOXIDE
mg/l 98
FREE SULFUR DIOXIDE
mg/l 36
PRODUCTION ZONE
Hilly Paternopoli (AV) 490m
TRAINING SYSTEM
Espalier – guyot
HARVEST
By hand, in crates, late October
WINE MAKING METODH
De-stemming – pressing, soft pressing
and natural settling. Inoculation of selected yeasts, fermentation at controlled temperatures of 12-14°C. Refinement and bâtonnage for at least 3 months in steel. Bottling