The Restaurant Cellar – Best Western Hotel La Conchiglia

Based on the long wine-making tradition of Campania and the Cilento, IGT, DOC and DOCG wines with a velvety taste and delicate fragrance have been selected for inclusion in our Wine List. They include the best wines in Campania, some of which have been made since Roman times. We also have a wide selection of other leading Italian wines.
» Campania Wines
Campania produces 30 DOC wines, which include over 70 different types of wine. The real jewels in this crown are the three DOCG wines form the province of Avellino: Taurasi, a DOCG wine since 1993, Fiano di Avellino and Greco di Tufo.
» In our own cellar
D.O.C.G. WINES

1. Taurasi;
2. Greco di Tufo;
3. Fiano di Avellino;
   I VINI D.O.C.
4. Solopaca;
5. Vesuvio and Lacrima Christi del Vesuvio;
6. Aglianico;
7. Cilento;
8. Castel San Lorenzo;
9. Costa d’Amalfi;
10. Falerno del Massico;
11. Asprinio di Aversa;
12. Guardiolo.
    » Cilento Wines
    Vines in the Cilento produce few bunches of grapes and produce excellent quality wines that are perfectly suited to traditional Cilento cooking, which is simple but extremely delicious.
    » White
    Colour: straw yellow, more or less intense;
    Fragrance: delicate, characteristic;
    Flavour: fresh, harmonic;
    Vines: Fiano (locally known as Santa Sofia) (60-65%), Trebbiano T. (20-30%), Greco and/or Malvasia b. (10-15%), others (max 10%);
    Minimum alcohol content: 11%;
    Maximum production: 100 quintals/hectare;
    Best served with: seafood starters, pulses with pasta, including fresh pasta, or vegetables, mixed fry-ups; particularly suited to lagane with chick peas, grilled swordfish with parsley sauce;
    » Red
    Colour: ruby red;
    Fragrance: winey, characteristic;
    Flavour: delicate, dry;
    Vines: Aglianico (60-75%), Piedirosso and/or Primitivo (15-20%), Barbera (10-20%), others (max 10%);
    Minimum alcohol content: 11.50 %;
    Maximum production: 100 quintals/hectare;
    Best served with: red meat, grilled or with sauce, stuffed peppers, stuffed or parmigiana aubergines, medium mature cheeses; particularly suited to suckling pig kebabs, kid meat or grilled lamb cutlets
    » Rosé
    Colour: pink, more or less intense;
    Fragrance: characteristic;
    Flavour: harmonic, fresh;
    Vines: Sangiovese (70-80%), Aglianico (10-15%), Primitivo and/or Piedirosso (10-15%), others (max 10%);
    Minimum alcohol content: 11%;
    Maximum production: 100 quintals/hectare;
    Best served with: cold meat antipasti (soppressata, spicy sausage, etc.), cuttlefish or squid stuffed with capers, olives, bread mixed with egg;
    » Aglianico
    Colour: ruby red;
    Fragrance: winey, characteristic;
    Flavour: dry, full-bodied;
    Vines: Aglianico (min. 85%), Piedirosso and/or Primitivo (Max 15%);
    Minimum alcohol content: 12 %;
    Maximum production: 100 quintals/hectare;
    Ageing: 1 year;
    Best served with: rich, game-based dishes, beef stew in Aglianico sauce, roast mutton or kid meat; excellent with fusilli or cavatielli with mutton sauce.