53 / 96
as
it
does,
and
from
the
hillsides
of the
surrounding
country,
in-
cluding-
the
islands
of
the
bay.
In
this
fascinating
viridary, eternally
fertile,
ancient
mem-
ories
flow
from
the
festive
pergolas
and
harbors
laden
with
the
golden
bunches
of
the
Cajiri,
or
with
the
purple
fruit
that
yields
the
Falernian,
or
with
the
aromatic
grapes,
from
which
Lach-
ryma
Christi
is
obtained.
Of
Lachryma
Christi,
which
is
an
amber-colored
wine,
pos-
sessing
a
pronounced
and
agreeable
bouciuet,
and
a
delicious,
fruity
flavor
of
its
own,
Henry
Vizetelly,
a
competent
English
authority,
in
his
well-known
book,
"The
Wines
of
the
World,"
states:
"At
the
head
of
South
Italian
wines,
one
unquestionably
has
to
place
the
far-famed
Lachryma
C^nnsti,
the
product
of
the
loose
volcanic
soil
of
Mount
Vesuvius,
and
an
exceedingly
luscious
wine,
of
refreshing
flavor."
A
superior
semi-dry,
or
dry,
sparkling
variety
of
Lachryma
Christi,
has
lately
been
produced,
which
combines
the
intrinsic
merits
of
this
wine
with
the
exhilarating
qualties
of
a
sparkling
wine,
and
also
a
red
variety
is
known,
nljtained
from
the
Lach-
ryma
grape.
No
brand,
ancient
or
mndern,
has
enjoyed
such
enduring
or
extensive
celebrity
as
Falernian.
The
Faleruian
of
antiquity
came
from
Mount
Massico,
and
its
modern
uamesake
is
pro-
duced
in
the
hilly
volcanic
district
extending
l'r(im
Pozzuoli
to
Cunia.
It
is
prepared
from
grapes
tlial
are
allowed
to
remain
on
the
vines
until
late
in
the
fall
ami
gathered
when
overrijie,
tiie
juice
being
consecpiently
very
rich.
Of
Falernian,
to-da\',
two
\arieties
are
jn'oduced
:
One
red,
endowed
with
great
bouijuet,
generous
strength,
full
Ijody,
deli-
cate,
velvety
flavor;
another,
golden
white,
generous,
richly
flavored,
with
an
aromatic
boucjuet of
its
own.
White
Capri
is
a
refreshing,
delicate,
fi-agrant,
sub-acid-
ulous
wine,
of
a
pale,
primrose
color,
I'esembling
in
its
charac-
teristics
the
Chablis
of
Burgundy.
Red
Capri
is
a
generous
fragrant,
ruliy-colored
wine,
with
greater
body
than
the
white,
velvety
to
the
taste,
and
to
l)e
taken
with
I'oast
meat.
The
South
of
Italy,
with
its
generous
vintages,
supplies
legion of
well-known
brands,
such
as
the
sweet
Muscat
of
Trani,
the
Malmsey
of
Lipari,
the
aromatic
and
strongly-.scented
dessert
wines
of
Calabria
(Zagarese
and
Gerace),
and
the
robust,
heavy-
bodied,
red
wines
of
Bari,
Barletta,
Lecce
and
Galli])oli.
Through
the
delicious
perfume
of
orange
blossoms
comes
to
us
the
fame
of
the
celebrated
wines
of
Sicily,
where
the
feast
of
the
son
of
Jupiter
and
Semele
is
a
contimious
one,
finding
its
flow
in
the
Muscat
of
Syracuse,
suggestive
of
the
honey
of
Mount
Ibla,
in
its
nectareous
confrere
of
Segesta,
in
the
ratlier
strong,
but
highly
fragrant,
Albanello
and
Naccarella,
in
the
Nelsonian