Montecalvo is a large cooperative of around 1,000 members, founded in 1960. Its 1,800 hectares of vineyards are cultivated mainly with Falanghina, but also Aglianico, Greco and Fiano, on soils ranging from alluvial to volcanic - 30km to the north of the city of Benevento.

Campania, located in southern Italy along the Tyrrhenian coast, is a region rich in history, volcanic soils, and native grape varieties. Its winemaking heritage dates back to ancient Greek and Roman times, and today it is renowned for producing distinctive, characterful wines from both white and red indigenous grapes.

The region benefits from a Mediterranean climate with hot, dry summers and mild, wet winters. Coastal breezes help to moderate temperatures, while the presence of volcanic soils—particularly around Mount Vesuvius—adds complexity and minerality to the wines. Inland, higher elevations provide cooler growing conditions, ideal for preserving acidity and aromatic finesse.

Campania’s key wine-producing areas include Avellino, Benevento, and the slopes of Mount Vesuvius. Notable DOCGs such as Fiano di Avellino, Greco di Tufo, and Taurasi are recognised for their quality and ageing potential.

Prominent white grapes include Fiano, known for its floral and hazelnut notes; Greco, offering citrus and mineral tones; and Falanghina, with crisp acidity and orchard fruit character. Among reds, Aglianico is the standout variety, producing powerful, age-worthy wines—most famously in Taurasi, often referred to as the “Barolo of the South.”

Falanghina is an ancient white grape variety native to southern Italy, particularly the Campania region. It has seen a revival in recent decades and is now one of the most important white grapes in southern Italian winemaking. Believed to have been cultivated since Roman times, Falanghina thrives in Campania’s volcanic soils, especially in areas such as Benevento, Sannio, and the slopes around Mount Vesuvius and Campi Flegrei.

The grape performs well in Campania’s Mediterranean climate, which features hot, dry summers and mild winters. Its thick skins help it resist disease and sunburn, although it can be prone to uneven ripening and requires careful canopy management to ensure balance and freshness.

Falanghina typically produces crisp, medium-bodied wines with lively acidity. Its aromatic profile includes citrus fruits like lemon and tangerine, green apple, pear, and often floral or herbal notes, such as orange blossom and sage. Wines from volcanic soils can also exhibit a distinctive mineral or saline edge. While most often vinified in a fresh, unoaked style, some examples see lees ageing or oak treatment for added texture and complexity.

Falanghina is gaining international recognition for its vibrant, food-friendly character and its expression of southern Italy’s unique terroir.