Coda di Volpe Taburno DOC


Vineyard characteristics

Bunches destined to the production of coda di volpe DOC Sannio come from vineyards where the optimal exposure and the hilly position of soils are decisive for a correct ripening.

grapes used

Coda di Volpe 100%

Thinning and Maturation

Vineyards destined to the production of Coda di volpe DOC Sannio are subject to green harvesting during veraison, in percentages ranging from 20% to 30% according to the characteristics of the vintage.

Vinification Technique

Whole grapes, harvested in the last ten days of September, are subjected to soft pressing with protection through the use of inert gas, in order to avoid uncontrolled oxidation. After pressing follows the technique of debourbage in stainless steel tanks: the alcoholic fermentation takes place at low temperature, varying between 15 and 18 ° C and lasts between 2 and 3 weeks.


Refining is done entirely in stainless steel tanks, through the management of fine lees with regular batonnages. Preparation for bottling takes place at the end of winter of the year following the harvest. After 3-4 weeks of aging in bottle, the wine starts to fully express the fresh and fruity characteristics which are typical of young wines.


The wine fully expresses its youth and its aromatic and gustatory freshness within the year after harvesting, during which it shows all the typicality Coda di volpe del Taburno.

Organoleptic characteristics

Straw yellow color, wine rich of varietal aromas, original, in which are found notes of yellow pulp fruit, peach and pear, which evolve in mineral and hydrocarbon notes with the aging in bottle. Coda di Volpe has a good structure and it is very smooth to the taste, as naturally at full ripeness grapes have a medium-low acidity.

Gastronomic pairings

Coda di Volpe Sannio DOC is a product which perfectly matches with first and second courses of Campania's cuisine in particular. Moreover it goes very well with cheeses and young cold cuts. It can be matched to many fish dishes, in particular with soups and broths or baked fish all'isolana.

View basket

Additional information


Elena Catalano