Lava

Lava works in Campania, drawing fruit from the areas of Benevento, Avellino, Taurasi, Tufo and Torrioni.

Benevento

The Falanghina vineyards stand at 400–600 m above sea level and receive strong sunlight. Their soils combine volcanic material, clay and limestone, conditions associated with freshness, flavour and bright acidity.

The Aglianico vineyards used for Campania IGT lie at 450–550 m. They benefit from cool air arriving from the Bay of Naples. Over centuries, this airflow has carried volcanic ash inland from Vesuvius, contributing to poor, volcanic soils.

Taurasi

The Taurasi vineyards occupy elevations of 500–700 m and are likewise exposed to cool breezes from the Bay of Naples. Volcanic ash transported inland from Vesuvius has helped form lean, volcanic soils. The source vineyards include vines more than 40 years old.

Avellino, Tufo and Torrioni

Greco di Tufo comes from the Avellino area, specifically Tufo and Torrioni. The vines grow on terraces with strong solar exposure. Predominantly volcanic and sandy soils contribute to the fruit’s mineral character, while the exposure supports a balance between aromatic development and acidity.

Lava uses separate vinification paths for its white and red varieties.

White-wine production

Falanghina and Greco di Tufo are softly pressed, after which the must is clarified by static settling. Fermentation takes place at a low temperature of 12–14°C. The wines undergo lees bâtonnage, followed by cold stabilization and filtration.

Aglianico Campania IGT

The Aglianico is destemmed and delicately crushed. Maceration lasts 10–15 days at 26°C, followed by eight months of maturation in barrels.

Taurasi DOCG

The Aglianico for Taurasi is destemmed and gently crushed. Maceration lasts 20–25 days at 26–28°C. The wine then matures for 16 months in a specific selection of French oak chosen by head winemaker Dennis Verdecchia, followed by further maturation in bottle.