Campania's mild climate has always favored the growth of the vine, which is an extremely adaptable plant that succeeds in bearing well even in terrains of volcanic origin. Piedirosso or Piede di Colombo is one of the most widely cultivated varieties in Campania and it and Sciascinoso are used in the making of Vesuvio Rosso and Rosato.
Vesuvio Rosso is ruby red in color and has a vinous odor and a dry flavor, which makes it a wine for consumption throughout a meal, which is also true of the Vesuvio Rosato, which has a less intense odor and a harmonious flavor.
Vesuvio Bianco is made from the Coda di Volpe variety, which was derived from the ancient Roman vines of Campania Felix (Happy Campania). It has a large cluster, which is curved at the tip so that it somewhat resembles a fox’s tail. And that resemblance accounts for the variety’s name. The wine’s freshness and fragrance is best appreciated when it is dry and when it is drunk in the first year after production.