Vesevo

Foundation in Taurasi

Vesevo was established in 2002 in Taurasi, Campania, as a young, modern winemaking enterprise. Its creation placed the winery in a region with longstanding traditions of both white- and red-wine production.

The winery developed a Campanian portfolio based on indigenous grapes and distinct production zones: Fiano di Avellino from Avellino, Greco di Tufo from Tufo and Torrioni, and Falanghina from Benevento.

Vesevo works across several Campanian production areas, with documented vineyards in Avellino, Tufo, Torrioni and Benevento.

Campania presents a varied soil profile that includes calcareous formations and soils of volcanic origin. Phosphorus and potassium are identified among the mineral components. The broader regional climate is temperate and mild throughout the year, including winter, while summers are hot and dry.

Conditions vary among the individual vineyard areas. The Fiano vineyards in Avellino grow on volcanic and clay-rich soils. Their climate combines long, hot summers with pronounced differences between daytime and nighttime temperatures; winter brings frequent rain and snow. Cold conditions before and during ripening contribute to the variety’s aromatic development.

Greco is sourced from the Avellino area, specifically Tufo and Torrioni. The vines occupy steep, well-exposed terraces on predominantly volcanic and sandy soils. The exposure supports the balance between aroma and acidity, while the soils contribute a mineral character.

Falanghina comes from Benevento vineyards at 400–600 m above sea level. These sites have strong solar exposure and soils combining volcanic material, clay and limestone.

The documented vineyard information emphasizes the selection of sites with favourable solar exposure and soil conditions suited to the individual varieties. No named farming regime, vineyard certification, training system, harvest protocol or detailed soil-management programme is specified for Vesevo.

The available Vesevo materials document individual vinification protocols rather than a single winery-wide production method. The white-wine protocols share several operations: gentle pressing, static settling of the must, fermentation at 12–14°C, lees bâtonnage, cold stabilization and filtration. No general description of the winery building, cellar layout, fermentation vessels, yeast policy, bottling line or production capacity is provided.

Vesevo’s approach centres on Campania’s indigenous varieties and on matching them to distinct production areas. The project combines a modern winemaking identity with the region’s established viticultural traditions, using Fiano, Greco and Falanghina to express the contrasting soils and climatic conditions of Avellino, Tufo, Torrioni and Benevento.