Coda Di Volpe

Coda di Volpe is a white grape native to southern Italy, particularly the Campania region. The name “Coda di Volpe” means “Tail of the Fox” in Italian, which is a nod to the elongated shape of the grape clusters, which resemble a fox’s tail.

The wines produced from Coda di Volpe are typically dry and medium-bodied, with moderate to high acidity. They are known for their bright citrus and apple flavors, alongside floral and sometimes spicy or mineral undertones.

Coda di Volpe is used both in single-variety wines and in white blends. One of the most notable wines it contributes to is Lacryma Christi, a historic wine produced on the slopes of Mount Vesuvius.

Despite its lack of international fame compared to other Italian white grapes like Pinot Grigio or Trebbiano, Coda di Volpe uniquely expresses southern Italy’s climate, landscape and winemaking traditions.

Coda di Volpe is found primarily in the Campania region of southern Italy, where it has been grown for centuries. It’s an incredibly old variety, with roots that trace back to Roman times when the famous writer Pliny the Elder recorded it growing on the slopes of Mouth Vesuvius in 77 A.D.

Today, it’s particularly prevalent in the provinces of Avellino and Benevento. The grape thrives in the volcanic soils around Mount Vesuvius and the Phlegraean Fields, contributing to regional wines like Lacryma Christi del Vesuvio. Another notable region is Irpinia, known for its high-altitude vineyards, where Coda di Volpe contributes to the notable white blends of the area.

While Campania remains the grape’s stronghold, Coda di Volpe is also grown in small quantities in other parts of Italy.

Coda di Volpe white wines are characterized by their sunny yellow hue, orchard fruit aromas and moderate acidity. They are typically dry, medium-bodied and have a pleasing minerality, leaving a clean sensation on the tongue that balances the intense fruity flavors.

The style and character of Coda di Volpe wines can differ depending on where the grapes are grown within Campania. Wines made from grapes grown around the slopes of Mount Vesuvius, like those from the Vesuvio DOC, tend to have a distinct minerality due to the volcanic soil, but the high-altitude vineyards in the region of Irpinia can create wines with more acidity and complexity.

Coda di Volpe is commonly blended with other native Italian varieties, including Fiano, Greco and Falanghina, to create balanced, complex blends. However, single-variety wines can also be found that showcase the grape’s unique characteristics.

While Coda di Volpe can be enjoyed young to appreciate its fresh, fruity character, some high-quality wines can benefit from some aging, which may enhance their complexity.

Coda di Volpe’s medium-bodied character and moderate acidity make it a versatile wine for food pairings.

Wines made from Coda di Volpe often exhibit fresh and fruity flavors. Look out for flavors and aromas of citrus fruits like lemon and grapefruit, as well as green apple. Sometimes, you might also detect notes of white flowers and a hint of spice. These wines have a medium acidity and a unique minerality, contributing to a well-rounded palate.

While Coda di Volpe’s flavor profile is generally consistent, regional differences can exist. Wines from the volcanic soils around Mount Vesuvius have a distinctive mineral edge, unlike those from the higher-altitude vineyards of Irpinia, which have increased acidity, enhancing the zesty citrus flavors and lending an extra layer of complexity to the wine.

Coda di Volpe is a versatile wine when it comes to food pairing—its high acidity and medium body make it a good match for many dishes.

Seafood is a no-brainer. Try anything from a light seafood salad to a hearty seafood pasta dish. The wine’s citrusy notes will really shine next to the fresh flavors of the ocean.

Coda di Volpe also pairs well with white meats such as chicken or pork. The wine’s acidity can cut through the meat’s richness, and its fruity flavors can complement a variety of sauces and seasonings.

You might also consider serving Coda di Volpe with vegetable dishes. Whether you’re having a simple green salad, grilled vegetables or a vegetable risotto, this wine can stand up to various flavors.

And don’t forget about pizza! Coda di Volpe, with its crisp acidity and medium body, is an excellent match for a classic Margherita pizza or any other pizza with a balance of cheese, tomato and herbs.

Finally, if you’re serving cheese, pair Coda di Volpe with fresh, creamy cheeses. The wine’s high acidity and fruit flavors make it a nice contrast to the richness of the cheese.

Coda di Volpe, like many white wines, is best served chilled, usually between 46-50°F. Too warm, and the wine may lose its vibrant textures and flavors. Too cold, and its bolder flavors may be muted. If you store your wine at room temperature, pop it in the fridge for a couple of hours before you plan to serve it.

A standard white wine glass with a long stem and smaller bowl is perfect for serving Coda di Volpe wine. The smaller bowl is ideal for concentrating its juicy, fruity aromas, while the long stem stops any heat from your hand raising its temperature.