The Costa d'Amalfi DOC covers the whole of thirteen municipalities in the province of Salerno, in Campania: Vietri, Cetara, Maiori, Minori, Ravello, Scala, Atrani, Tramonti, Furore, Praiano, Positano, Amalfi and Conca dei Marini. It was recognised by the decree of 10 August 1995 and has about 69 hectares, with an output of 3,600 hectolitres.
Three subzones
Within the appellation there are three subzones for Bianco, Rosato and Rosso: Ravello, with Scala, Minori and Atrani; Tramonti, with Maiori; Furore, with Praiano, Conca dei Marini and Amalfi. The Furore Bianco has its own recipe: at least 40% local grapes such as Fenile, Ginestra, Pepella and Ripoli, at least 30% Falanghina and at least 10% Biancolella. The Tramonti Rosso and Rosato require at least 20% Tintore. Only the subzone reds may be Riserva, with at least two years of ageing, one of them in wood.
The whites
The Bianco is made from at least 40% Biancolella and/or Falanghina, with other white grapes for the rest. The Passito Bianco, dry or sweet, combines 40 to 60% Biancolella and/or Falanghina.
Rosés and reds
Rosso and Rosato require at least 40% Piedirosso, called Per' e Palummo here, and up to 60% Aglianico and/or Sciascinoso, locally called Olivella. In Tramonti, Piedirosso drops to at least 30% and Aglianico and Sciascinoso to no more than 50%. A Passito Rosso is made on the same base. The appellation's minimum alcohol is 10%.
The whites go with Cetara anchovies, colatura, fish in acqua pazza and desserts made with the coast's lemons; the Rosato with pizza and stuffed vegetables; the Rosso and the Riservas with meat and aged cheeses. The province of Salerno is also home to the Cilento DOC and the Colli di Salerno IGT.
