This is not about a trend: the trend for sparkling wines or the one related to the relaunch of local, possibly very rare, grapes. This is about the passion to discover more and celebrate your land, a production area with such a deep history that becomes difficult to be told.

Cesare Avenia, the owner of Il Verro winery, has hence decided to focus his production in Caserta area (Campania region, Southern Italy) on pure wines from Indigenous grapes (reds from Casavecchia and Pallagrello Nero; whites from Pallagrello Bianco and Coda di Pecora) and, specifically, it has been the very first one to believe in Coda di Pecora.

fro left-mercurio, avenia, amodio, moschetti

After the first release of the still version, known for its dry, almost “tannic” character he has now launched the Classic Method Sparkling wine: 100% Coda Di Pecora harvested earlier, produced with indigenous yeasts, 30 months on the lees. Creamy and elegant with subtle notes of ripe red apple, candied orange peel, pastry, dried herbs, candy and hints of anise. A wonderful limited production (only 1,300 btls) to make this rare variety even more coveted. The name recalls, in English, the variety (Coda di Pecora literally means ‘tail of sheep’) and the extra “e” suggests the sound of opening of a bottle of sparkling wines.

Cesare Avenia confesses he needed a new project to look to the future during COVID and so, with his amazing contacts decided to start to work on a new wine from Coda di Pecora he managed to register into the national registry of grapes. The winemaker Vincenzo Mercurio and the prof, Moschetti support him with the protocol me.mo (named after the initials of their surnames) for this organic production in a plot of land with a long history.