Coda di Volpe

Coda di Volpe is one of Campania's oldest documented grape varieties, with roots stretching back to Roman antiquity. Pliny the Elder referenced it by the Latin name Cauda Vulpium in his Naturalis Historia, specifically praising the vine's adaptability to pergola training. Despite this distinguished history, the variety spent centuries as a minor blending grape, largely overlooked by producers and wine trade alike. The turning point came in the 1970s and 1980s, when Antonio Mastroberardino spearheaded a campaign to revive Campanian native varieties. Single-varietal Coda di Volpe production began in the 1980s and has grown steadily since.

• Documented by Pliny the Elder under the Latin name Cauda Vulpium
• Used primarily for blending until the 1970s-1980s revival led by Antonio Mastroberardino
• Single-varietal production began in the 1980s
• Alternate names include Falerno, Durante, and Alopecis

Coda di Volpe is cultivated almost exclusively in Campania, spread across the provinces of Avellino, Benevento, Naples, and Caserta. Vineyards range from 170 to 650 meters above sea level. The Mediterranean climate brings hot summers, mild winters, and low rainfall, conditions that naturally limit fungal disease and rot risk. Soils vary from volcanic and calcareous-argillaceous to sandy soils of volcanic origin. The variety is highly sensitive to terroir and soil differences, producing wines that reflect their specific site clearly. Volcanic soils are particularly important, as they compensate for the grape's naturally low acidity by imparting higher acid levels to the wine.

• Elevation ranges from 170 to 650 meters above sea level
• Soils include volcanic, calcareous-argillaceous, and sandy soils of volcanic origin
• Volcanic soils lift naturally low acidity in the grape
• Low risk of fungal diseases in the dry southern Italian climate

Coda di Volpe produces pale straw-yellow, dry white wines with medium body and balanced acidity. Typical aromas and flavors include stone fruit, pear, quince, citrus, and white peach, often accompanied by a mineral thread that reflects the volcanic soils. The grape's thick skins and small berry size also make it a compelling candidate for skin-contact and orange wine production. Beyond single-varietal expressions, Coda di Volpe features as a blending component alongside Greco, Fiano, and Falanghina. It is a permitted variety in the Lacryma Christi del Vesuvio DOC, where it must constitute a minimum of 35-80% of the blend depending on the style.

• Pale straw-yellow color, medium body, balanced acidity
• Flavor profile: stone fruit, pear, quince, citrus, white peach, mineral notes
• Blended with Greco, Fiano, and Falanghina in Campanian DOC wines
• Thick skins suit skin-contact and orange wine production

Coda di Volpe holds DOC status across four Campanian appellations: Irpinia DOC, Sannio DOC, Vesuvio DOC, and Taburno DOC. As a permitted variety in Lacryma Christi del Vesuvio DOC, it must account for a minimum of 35-80% of the blend. The variety remains almost entirely confined to Campania, with only small quantities grown in Sicily, Puglia, Australia, and California. The vine is extremely vigorous and requires constant pruning to prevent excessive growth.

• DOC recognition in Irpinia, Sannio, Vesuvio, and Taburno appellations
• Permitted in Lacryma Christi del Vesuvio DOC at 35-80% minimum
• Cultivation outside Campania is minimal, with small plantings in Sicily, Puglia, Australia, and California
• Extremely vigorous vine requiring constant pruning management