Pompeiano

The Magic of Volcanic Soil and Indigenous Grapes

Pompeiano IGT wines boast a distinctive texture and flavor palette directly resulting from the ash and lava rocks of Mount Vesuvius. Winemakers in this region predominantly use ancient, indigenous grape varieties best adapted to this terroir. Red wines made from Piedirosso or Aglianico grapes amaze with vibrant aromas of dark berries, plums, subtle smoke, and ash, supported by smooth tannins. White wines crafted from Coda di Volpe, Falanghina, or Caprettone stand out for their incredible saline minerality, citrus zest, and Mediterranean floral notes.

How to Pair with Food?

• Red Wines: The volcanic smoke notes and bright fruitiness pair wonderfully with wood-fired Neapolitan pizza, tomato-based pasta dishes, and hearty meat stews.
• White Wines: An ideal complement to traditional Campania seafood dishes, baked fish, and authentic buffalo mozzarella.

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What gives Pompeiano wines their "smoky" and mineral finish?
This is the direct result of the volcanic soil. The roots of the vines growing around Vesuvius draw minerals from deep layers of ash and pumice, giving the wine unique notes of flint, salinity, and a delicate touch of smoke.

Are these wines suitable for aging?
White wines are generally meant to be tasted young to highlight their freshness and delicate floral aromas. However, higher-quality red Pompeiano wines from Aglianico and Piedirosso have an excellent structure and can age elegantly in the bottle for 3 to 7 years.