Editor’s Note: In answer to a query from a reader about the contradictory-sounding rules of Penisola Sorrentina, it is a bit complicated and hard to put into a few words. Looking at the white version, there must be at least 40% Falanghina in the wine, and at least 60% of the wine must be made from a combination of Biancolella, Falanghina, and Greco. The rest of the wine can be any approved white grape variety. So, if you wanted to maximize Falanghina, the wine could be 100% Falanghina. If you wanted to maximize Greco, it could be 60% Greco, but it still has to be 40% Falanghina. And if you want to maximize some other approved variety—say, Fiano—you could use 40% Fiano, along with at least 40% Falanghina and up to 20% Greco and Biancolella. The rules for the red version are comparable.