Paestum is one of Italy's most famous ancient cities: founded by the Greeks as Poseidonia, it preserves three great Doric temples in the middle of the Sele plain, a few kilometres from the sea. Its name also identifies a typical geographical indication, created in 1995, which gathers the wines produced in the province of Salerno, in southern Campania. Registered vineyards cover about 121 hectares, with an output of 4,620 hectolitres.
An open IGT
Like all IGTs, Paestum leaves producers a great deal of freedom. Bianco, Rosato and Rosso may use the grapes permitted in the province of Salerno in any proportion, and may be still, frizzante or medium-sweet. Minimum alcohol is 10% and there are no minimum ageing periods. There is also a Novello and two sweet wines, Bianco Passito and Rosso Passito.
The grapes on the label
When a grape name appears on the label, the wine must contain at least 85% of it. The whites include Fiano, Greco, Coda di Volpe and Moscato; the reds and rosés Aglianico, Piedirosso, Primitivo, Barbera and Sciascinoso, an old Campanian grape.
Fiano from this area, closer to the sea than that of Irpinia, gives soft, Mediterranean whites with notes of yellow fruit, aromatic herbs and hazelnut. Aglianico is rounder and fruitier than in the inland areas, with less severe tannins.
Between temples and mozzarella
The Sele plain is also the land of buffalo mozzarella, and Paestum whites are its natural match, along with fish, garden vegetables and pasta with tomato. The reds go with grilled meat and cured meats. Further south begins the Cilento, with its own controlled designation of origin.
