The history of viticulture in Campania is a journey through centuries of dedication, innovation, and passion for wine. From the Roman era, when its wines were celebrated throughout the Empire, to the present day, with the rediscovery and valorization of native grape varieties, Campania has always played a leading role in the history of Italian wine. The Campanian winemaking tradition, with its rich variety of grape varieties and its capacity for renewal while maintaining a strong link to the past, continues to be a source of inspiration and pride for Italy and the international wine world.

The history of viticulture in Campania has very ancient origins, predating the Roman era and presumably beginning with the arrival of the ancient Greeks. It was indeed the Greeks who introduced the seeds of the vitis vinifera to Campania: the main native grapes of the region, such as Aglianico, Greco, Fiano, Falanghina, Biancolella, and Piedirosso, are of Greek origin. The name “Aglianico” seems to derive from the term “Ellenico,” meaning “from Greece.” The contribution of the Greeks was fundamental to the success of Campania’s wines that was recorded in Roman times. During the Roman Empire, Campanian viticulture experienced flourishing development, and its wines were exported beyond the Italian peninsula. Many of the famous wines of the time, such as Caleno, Faustinum, and particularly Falernum, were produced in Campania. Pompeii became the main wine trading center of Campania. From the ports of Pozzuoli and Sinuessa, tens of thousands of hectoliters were shipped to countries across the Mediterranean and Gaul. With the end of the Roman Empire, the decline of Campanian viticulture began, reaching the Middle Ages, which marked one of the darkest periods for vines and wine in this region. Even in the Medieval period, however, some Campanian wines enjoyed moderate success. Already in the 1300s, the marked acidity of Asprinio showed its potential in the production of sparkling wines, and by the 1700s, many merchants traveled to Aversa to purchase grapes for producing sparkling wines. The end of this century marked a new decline in Campanian oenology. Oidium and phylloxera arrived in Campania much later than elsewhere, but viticulture still suffered immense damage. The path to quality was only embarked upon from the 1980s onwards. Recently, Campanian wines are recording incredible successes and significant interest from consumers, both for white and red wines. Greco di Tufo, Fiano di Avellino, Falanghina, for the whites, Taurasi, and the various expressions of the imposing Aglianico for the reds, are just a few examples that today make Campania one of the most interesting regions in Italy from an oenological point of view.