RARE GRAPE VARIETAL RESOURCE

History: Catalanesca is a white grape variety native to Campania, historically widespread on the slopes of Mount Somma and Vesuvius, where it represents one of the oldest and most distinctive varieties of Neapolitan viticulture. Its origins most likely date back to the late Middle Ages, or the early Renaissance, and according to tradition, it was introduced to the Kingdom of Naples by Catalan colonists serving the Crown of Aragon, from which its name derives. Hence the name “Catalan grape,” which later evolved into Catalanesca.

For centuries, Catalanesca was grown as a table grape thanks to its crunchy flesh and remarkable ability to keep. Only recently has it been reevaluated as a wine grape, thanks to oenological studies that have highlighted its excellent aromatic potential and its ability to express the volcanic terroir of Vesuvius with surprising authenticity.

In 2006, the IGT Catalanesca del Monte Somma brand was established, which officially recognized it as a winemaking grape variety, putting an end to centuries of its use exclusively for food.

From a historical and cultural perspective, Catalanesca is a symbol of rural viticulture in Campania and the resilience of local traditions. Having survived the Vesuvian eruptions, agricultural changes, and rural abandonment of the twentieth century, it was saved thanks to the tenacity of the winemakers of Somma-Vesuvio, who rediscovered a unique genetic heritage in the ancient vines. Today, it represents one of the most interesting rediscoveries of southern viticulture, capable of combining history, identity, and modernity in a winemaking profile of great personality.

Catalanesca is grown almost exclusively in Campania, particularly in the Vesuvian area and on Mount Somma, in the provinces of Naples and Avellino. The volcanic soils, rich in minerals and well-drained, are the ideal habitat for Catalanesca, which benefits from a mild microclimate with significant temperature variations between day and night. The proximity to the sea and constant ventilation favor the health of the grapes and the development of fine, intense aromas.

Officially registered in the National Catalogue of Vine Varieties since 2007, the Catalanesca plant is highly vigorous, resistant to drought and disease, but sensitive to spring frosts and rains close to harvest. The late harvest allows for very ripe grapes, suitable for the production of dry wines as well as softer, more structured versions, and even sweet interpretations from appassimento or over-ripening.

Catalanesca grapes produce musts with a high sugar content, medium acidity, and excellent structural balance. Vinification generally takes place in stainless steel to preserve freshness and aromatic integrity, but some producers adopt partial fermentation or aging in barriques or tonneaux to achieve greater complexity.

  (Courtesy of: https://www.quattrocalici.it/)  

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=2337

Parentage: Unknown

Tasting notes: Catalanesca wines have a deep straw yellow color, with golden highlights in the more mature versions. On the nose, they offer elegant and complex aromas of white flowers, ripe yellow fruit, citrus and honey, accompanied by a distinctive mineral and salty note.

On the palate, they are soft, ample and harmonious, with balanced acidity and a pleasant volcanic flavor that lends length and depth. The fresher, younger versions express immediacy and fragrance, while the more structured and refined versions reveal surprising aging potential.

 (Courtesy of: https://www.quattrocalici.it/)  

Food pairings:  Characterized by high acidity, racy minerality, and fruity notes of apricot, melon, and citrus, making it a perfect match for seafood, especially Mediterranean-style, and local Campanian fare. 

Production areas: IGT Catalanesca del Monte Somma 

Producers: https://www.autoctovino.com/grape/catalanesca/

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