"Cantine Emergenti" is the project planned and financed by the Campania Region, implemented by Scabec, with the artistic direction of Stefano Piccolo, which aims at territorial valorisation by supporting young wineries in the provinces of Avellino, Benevento, Caserta and Salerno.
The tour, from 5 to 28 April, will stop in San Marcellino (Caserta), Solopaca (Benevento), Montemarano (Avellino), Alife (Caserta), Castelvetere sul Calore (Avellino), Castelvenere (Benevento) and Baronissi (Salerno) with reservation required from 2.00 pm on March 25th, on the Scabec website.
A unique opportunity to discover lesser-known places in Campania but full of charm, taste Campania wines, enjoy the beauty of cellars which, although "very young", carry on a centuries-old winemaking tradition and folkloristic concerts.
The start is Friday 5 April, at 7.00 pm, in San Marcellino in the Altocampo Cave, a typical underground cave in the volcanic tuff to taste Asprinio. It continues on Sunday 7 April, at 10.30 am, in the Cantine De Liso in Solopaca, a place renowned for the production of Aglianico and Falanghina dop. The Montemarano vineyards, made up of Fiano, Coda di Volpe and Aglianico grapes, will be the protagonists of the third event scheduled for Sunday 14 April, at 10.30 am, at the Cantina San Giovanni a Doglie. Three rounds of guided tours are planned at the Rèn Wine of Alife, in the Upper Caserta area - on the slopes of the Matese massif - on Saturday 20 April starting at 10.30 am. The vineyards are planted in the hamlet of San Michele, in a hilly area already dear to the Bourbon royals for the cultivation of their grapes. On Sunday 21 April, at 10.30 am, we return to the heart of Irpinia, to Castelvetere sul Calore, to visit the Aminea Winery. The Azienda Agricola Scompiglio di Castelvenere will host the penultimate event on Friday 26 April, at 7pm. The tour will end on Sunday 28 April, at 10.30 am, in the Azienda Agricola Guerritore di Baronissi, in the Irno valley, with a vineyard, approximately 300 meters above sea level, which extends for 6 hectares on a soil of volcanic origin and cultivated with Guyot.
Translated with Google translator
