Wine styles: There are not currently any wines produced exclusively from Fenile, however, it is felt that the variety can offer attracted aromas and additional sugar levels to a blend.
Recommendations: There are no longer any producers cultivating the variety commercially and there are no mono-varietal wines to recommend. Cantine Marisa Cuomo still utilises some in a very good blend alongside Ripoli and Ginestra.
Locations: Fenile is cultivated sporadically along the Amalfi Coast in Campania. It is permitted in the Costa d’Amalfi DOC. It is thought that the variety is virtually extinct, although what little there is of it can be found in the communes of Furore, Positano and Amalfi.
Vineyard: It ripens early, usually between the end of August and early September. Due to very thin skins it is susceptible to botrytis. Fenile is mainly grown on pergolas, perhaps in an attempt to increase air flow.
Cellar: Given Fenile’s propensity to rot, harvesting is carried out quickly.
Ampelography: DNA profiling has shown it to be possess a close relationship with Pellecchiona and Cacamosca, although it remains a distinct variety.
History: There is very little known about the origins of Fenile. A number of anecdotal references highlight the probability of it taking on its name from peasant slang.