The ancient Greeks planted the Falanghina grape in perhaps the 7th century BC in what  the Romans would later call "Campi Flegrei"  or Burning Fields.  Located outside Naples, this active volcanic caldera with its hot springs and mud pots gives this wine a tinge of salt and sulphur, but in the fruit itself there is a blast of grapefruit all across the palate. Perfect with calamari or sea urchin, which this wine has accompanied for centuries in this area.