Irpinia is the inland part of Campania, a hilly and mountainous upland where vines grow between 300 and 700 metres, with cold winters and sharp temperature swings. The appellation, raised from IGT to DOC in 2005, covers the entire province of Avellino and acts as an umbrella for wines outside the three Irpinian DOCGs: Taurasi, Fiano di Avellino and Greco di Tufo.
The regulations provide for many styles. Among the whites, Fiano, Greco, Falanghina and Coda di Volpe as varietals with at least 85% of the grape, plus a Bianco from Fiano and Greco; among the reds Aglianico, Piedirosso and Sciascinoso, along with Rosato, Passito, Liquoroso and a traditional-method sparkling wine. The Campi Taurasini sub-zone is reserved for Aglianico grown in the municipalities around Taurasi, with about one year of ageing.
Irpinian whites stand out for their acidity and savouriness, with notes of white-fleshed fruit, flowers and a mineral streak; Aglianico reds have firm tannins and aromas of black cherry and spice. At the table they suit the local cuisine: salt cod, cow's-milk cheeses, lamb and chestnuts.
