Pampanuto

Pampanuto is a white grape variety that is indigenous to the Campania region of southern Italy. It is primarily used in the production of white wine, and is known for its distinctive aromatic profile and high acidity.

History

The origins of Pampanuto are not well-documented, but it is believed to have been cultivated in Campania for centuries. The grape is often associated with the ancient Roman wine Falernian, which was produced in the same region.

Viticulture

Pampanuto is a late-ripening grape that requires a long growing season to fully develop its flavors. It is typically harvested in late October or early November. The grape is highly susceptible to various vine diseases, including powdery mildew and botrytis cinerea, which can significantly affect yield and quality.

Wine production

Pampanuto is used to produce both varietal wines and blends. The grape's high acidity makes it a good candidate for sparkling wine production. In addition, it is often blended with other local grape varieties, such as Fiano and Greco, to create complex, aromatic white wines.

Wine style

Wines made from Pampanuto are typically light to medium-bodied, with high acidity and pronounced aromatics. They often exhibit flavors and aromas of citrus, green apple, and floral notes. Due to their acidity, these wines can age well, developing more complex flavors over time.

Food pairing

Due to its high acidity and aromatic profile, Pampanuto wines pair well with a variety of foods. They are particularly well-suited to seafood dishes, such as grilled fish and shellfish. The wine's acidity can also balance rich, creamy dishes, making it a versatile choice for a variety of cuisines.

See also

• List of Italian grape varieties
• Italian wine
• Campania