The ancient oenological traditions of the Vesuvius area originate in Aristotle (III-II century BC) who claimed that the Thessalians planted the first vines in the Vesuvian area in the 5th century BC
The foxtail is described by Semmola and Gasparrini in the 1800s, while the piedirosso was mentioned by Pliny in his "Naturalis Historia" but also by Columella (1804), Semmola (1848), Froio (1875), Arcuri and Casoria ( 1883).
In the myth, Poseidon and Hephaestus baptized the first berries. Neptune and Vulcan have seen the primitive nectar flow from the slopes of Vesuvius to the sea.
The Greek gods and then the Roman gods of the sea and fire, were the protectors, the tutelary deities of the vines that sink their roots in the heart of a seething earth and lengthen their shoots on the Tyrrhenian coast: the great white sun-kissed, the reds watered by the lava of the "sterminator vesevo".
Two geological fulcrums of volcanic origin are at the base of the origin, evolution and characteristics of the viticulture of Campania: the Somma / Vesuvio complex and the volcanic system of the Phlegraean Fields, still ideal environments and rich in variety of vines and cultural traditions.
The current Vesuvian viticulture includes the area that goes from the last strata up to 2/3 of the height of Vesuvius. The lands have a different position, rich in natural slopes and well exposed, divided into 2 areas: the High Colle Vesuviano over 200 m s.l.m. with lands all more or less on a slope and the south-eastern slope, whose fertile soils are facing the sea.
The soil is represented by deposits of relapse or flow or from volcanoclastic deposits that are re-settled locally due to superficial flow waters.