Irpinia DOC covers the hilly inland landscape of the province of Avellino, within the Campanian Apennines. Vineyards are largely set at elevated sites among valleys, wooded ridges and open uplands. The climate is markedly more continental than that of coastal Campania, with cold winters, often breezy summers, pronounced day-night temperature shifts and a long growing season. These conditions encourage gradual ripening while preserving acidity and aromatic definition. Soils are notably varied, including clay and limestone formations, sandstone, and deposits influenced by volcanic materials in different parts of the area.
The denomination was established in 2005 and brings together many of Irpinia’s historic grape varieties. Its white wines focus on Fiano, Greco, Falanghina and Coda di Volpe, with other permitted white grapes used according to the style. Fiano commonly gives refined floral and herbal nuances; Greco contributes firm, mineral-toned structure; Falanghina offers fragrant fruit and freshness; and Coda di Volpe can lend a softer, harmonious profile. Red and rosé wines are based principally on Aglianico, Piedirosso and Sciascinoso. Aglianico supplies colour, acidity, tannin and ageing potential, while Piedirosso and Sciascinoso may complement it with fruit and a more supple outline.
Vineyard work is directed toward even ripening, with careful canopy management and selective harvesting of sound fruit. Guyot and cordon systems are widespread alongside locally inherited training methods. White grapes are generally pressed gently and fermented in temperature-controlled stainless steel; ageing on fine lees may add texture and complexity. Red wines are made through skin fermentation, with extraction times adapted to the variety and intended expression. Maturation may take place in stainless steel, large wooden casks or smaller oak vessels. For more structured Aglianico-based wines, wood can help refine tannins while retaining the character of the Irpinian landscape.
