Taste
This wine color is straw with straw reflections; it leaves tight slow legs after a gentle swirling. The pleasant appearance of this fine wine is consistent with its bouquet experience. The floral and fruity combination releases an intense presence of apricot, peach, and orange notes. The palate has yellow fruits and hazelnuts taste. Consistent with the first taste, the after taste has a good structure that leaves a persistent fruit note.
Serving Tips
The Solopaca pairs best with fish, seafood (especially with seafood pasta) poultry, and cream of vegetable soups. Our Sommelier highlighted a broader ability of this wine to pair also with turkey, duck, and goose. You may find this wine especially enjoyable with artichokes, asparagus, mushrooms, and fresh cheeses. It should be served chilled, at temperature of 50°F - 54°F, and would be an especially nice addition to your elegant romantic dinner.
Wine Appellations
The vineyards that yield the Solopaca wines are situated on hills that rise along the banks of the river Calore in the final stages of its course through the province of Benevento in Campania - the southern Italian region just south of Rome. Of all the Campania’s provinces, Benevento is the largest wine producer. Solopaca bianco is made of Falanghina, Coda di Volpe, and Malvasia di Candia, and Cerreto grapes; it has a generous, soft and balanced flavor that ranges from dry to extremely dry. Wine Appellation HistoryMany people settled in Campania, beginning in the Bronze Age with the arrival of the Mycenaean peoples in the 14th century BC. The Etruscans and Greeks arrived a few centuries later to find that the inhabitants were already well versed in the arts of growing grapes and making wines. According to some historians, the Etruscans and Greeks did not in fact introduce the cultivation of vines in Campania but only made various improvements to existing methods. Many varied citations concerning the quality of the wines have survived in Roman literature. For over the course of many centuries, the wines of Campania were steadily transported to Rome to grace the tables of senators and nobles. In the period between the collapse of the Roman Empire in the West and the Middle Ages, the wines continued to occupy an important place in Italian agriculture and, after another, less happy, time, they were restored to their ancient splendor in the 10th century.
The Winery History
For over four hundred years, the winery that produces this Solopaca has cultivated its own grapevines, making and improving its wines with dedication and passion. Almost certainly it was built on the foundations of a Benedictine convent which supplied provisions to the neighbor abbeys within the region. The best part of the land was reserved for the production of wine, considered a valuable and indispensable resource. Mention of the farm can be found in the entry of a diary dating back to October 9, 1860. The art of wine making has been passed from generation to generation. In addition, with the changing times, it too has adapted, blending the humanity of ancient winemaker methods with only the best of modern technology. This approach, which popular critics of Italian wine magazine defined as “organic” as early as 1988, produces a natural product; a kind of refined and enhanced nectar of the gods of our ancients. The current owner is firmly and devotedly working to improve his Solopaca, which is produced in only a few thousand of bottles per year to preserve the best of its taste. Since the previous vintage, this farm pays attention to organic production, participating in Italian certification programs for organic products. (As of today, this winery has not yet participated in the USDA program for organic wine. Therefore this wine does not have the USA organic certificate.).
Wine Care
MadeInItalyMall selects this wine relying on the best Italian professional Sommeliers with official Wine Tasting and Food Pairing certification as designated by the Italian Association of Sommeliers. In order to preserve the value of this wine, and the consumer's investment, it has been transported at the same controlled temperature from the cellar of the winemaker in Italy to the warehouse in the USA. The wine is stored in a facility maintained at a constant temperature of 57 °F and a humidity level of 65%. At this storing condition this wine may be aged up to 4 years. Once purchased, the wine should be kept at temperature in the range of 57°F - 61°F preferably in a dark area.
.
