Many peoples settled in Campania, beginning in the Bronze Age with the arrival of Mycenaean peoples in the 14th century BC. The Etruscans and Greeks arrived a few centuries later to find that the inhabitants were already well versed in the arts of growing grapes and making wines. According to some historians, the Etruscans and Greeks did not in fact introduce the cultivation of vines in Campania but only made various improvements in existing methods. Many varied citations concerning the quality of the wines have survived in Roman literature. For over the course of many centuries, the wines of Campania were steadily transported to Rome to grace the tables of senators and nobles. In the period between the collapse of the Roman Empire in the West and the Middle Ages, the wines continued to occupy an important place in Italian agriculture and, after another, less happy, time, they were restored to their ancient splendour in the 10th century. Despite numerous developments and changes over the course of many centuries, Campania still produces wines of excellent quality that deserve to be better known on both domestic and foreign markets. Of all the Campanian provinces, Benevento is the largest wine producer, although few historical accounts of the activity have survived. The vineyards that yield the Solopaca wines are situated on hills that rise along the banks of the river Calore in the final stages of its course. Solopaca bianco is made for the most part from Trebbiano with the addition of Falanghina, Coda di Volpe and Malvasia di Candia grapes and it has a generous, soft and balanced flavor that ranges from dry to extremely dry. It combines best with cream of vegetable soups, vegetables in general and, of course, with seafood. The Solopaca rosso, consisting primarily of Sangiovese, Aglianico and Piedirosso, is recommended with piquant dishes and the typical cuisine of the zone. The wine can be drunk with pleasure immediately after it is bottled but it improves with aging.