Coda di Volpe has been cultivated in Campania since ancient times. Its name, meaning “tail of the fox,” refers to the elongated, curved shape of its grape clusters, which resemble a fox’s tail. Historical references to fox tailed grapes date back to Roman times, and the variety has long been associated with rustic white wine production across Avellino, Benevento, and Naples. It was traditionally blended with other native varieties or vinified as a soft, everyday white. In recent decades, as interest in indigenous grapes has grown, a small number of producers have begun treating Coda di Volpe more seriously, bottling it as a varietal wine with increasing attention to site and structure.

DNA profiling confirms that Coda di Volpe is a genetically distinct variety native to Campania. It is not closely related to Greco, Fiano, or Falanghina, though it is sometimes grown alongside them. The grape is sometimes confused with Coda di Pecora, a separate variety found in the same region, though the two are not genetically identical. It is usually labelled as Coda di Volpe or under DOC designations such as Sannio DOC, Lacryma Christi del Vesuvio Bianco DOC, or Irpinia DOC. It is not commonly planted outside Campania and has no significant international synonyms.

Coda di Volpe is a mid to late ripening grape that thrives in volcanic and clay rich soils. It performs well in the warm, dry conditions of Sannio and Irpinia, often at moderate elevations where nighttime temperatures help retain acidity. The vine is vigorous and productive, requiring canopy and yield management to ensure concentration. Its large, loosely packed clusters are resistant to rot, making it reliable in humid or late harvest conditions. While not naturally high in acidity, careful site selection and early picking help preserve freshness. Its adaptability and consistency have long made it a staple in the region’s vineyards.

Coda di Volpe is typically vinified in stainless steel to preserve its fruit and gentle aromatics. It rarely sees oak, though some producers experiment with lees ageing or extended maturation to build mid palate weight. The grape’s moderate acidity and soft texture make it suited to early drinking, though careful winemaking can yield more structured examples. The big challenge in the cellar is to stop it oxidising. In some DOC zones, it is blended with Falanghina or Greco to add roundness and approachability. It is not typically used for sparkling or sweet wine, and its phenolic content is generally too low for skin contact styles.

Coda di Volpe produces dry white wines that are medium bodied, with soft acidity, round texture, and flavours of ripe apple, white melon, yellow plum, chamomile, and almond. The best examples offer a saline, slightly smoky finish and a subtle mineral core, especially when grown on volcanic soils. Alcohol levels are moderate, and the wines tend to be low in overt aromatics, making them well suited to food pairing. While most are meant for youthful consumption, some structured versions from higher elevation sites can improve over three to five years.

Coda di Volpe is slowly gaining recognition as a standalone grape worthy of more serious attention. Producers in Sannioand Avellino are beginning to isolate old vines and focus on lower yields to elevate quality. The grape’s soft profile and moderate alcohol make it attractive to consumers seeking drinkable, terroir driven whites with balance and regional character. While not as celebrated as Fiano or Greco, Coda di Volpe is increasingly appreciated for its quiet charm and its role in preserving Campania’s viticultural heritage. A few organic and natural producers are beginning to explore its potential in low intervention winemaking.

Cantine del Taburno produces benchmark Sannio DOC Coda di Volpe, with ripe orchard fruit and gentle minerality. Feudi di San Gregorio and Mastroberardino offer clean, structured expressions from Irpinia, while Sorrentino and Villa Dora explore volcanic terroirs on the slopes of Mount Vesuvius in Lacryma Christi del Vesuvio DOC. Fontanavecchia and Torre del Pagus are also crafting focused, characterful versions from old vines. These wines show Coda di Volpe’s capacity for refinement and regional expression when carefully handled.