Campania Falanghina shows sunny Mediterranean charm here, combining peach, apricot, pear and citrus with chamomile, thyme and a salty mineral streak. Dry, fresh and rounded, it has enough texture for spicy dishes while staying lively beside oysters, langoustines or grilled vegetables.

Campania Fiano brings texture as well as brightness, with pear, apple, peach and lemon layered over almond, honey and a dusty mineral finish. The palate is rounded yet zesty, giving it range with seafood, fried sardines, roast chicken or citrusy vegetable dishes.

Though the name Greco might suggest Greek origins, DNA analysis has not shown any direct relationship to Greek varieties. No matter where it came from, the late-ripening Greco has long been synonymous with Campania. This one offers rich tropical fruit notes with flowers, peach, mineral and jasmine. The bright acidity is marvellously integrated. Try with catfish or calamari. (Vintages panel, June 2018)