50% Piedirosso, 30% Olivella, 20% Aglianico; all certified organic. Vines range in age from 15 to 30 years old. Hand-harvested. Destemmed; fermented in tank on indigenous yeasts. Aged seven months in tank, and three months in bottle. A thrilling red blend that brings together three native grapes that thrive on southern Italy’s rich volcanic soils. Piedirosso, with its delicate floral aromas and silky body; Aglianico, with notes of smoke and licorice and muscle; and Olivella, a rare red grape with blueberry notes and tons of saturated ruby color.
Opens with enticing aromas of ripe red cherries, wild strawberries, and red plums, interwoven with floral hints of violet and subtle herbal notes. On the palate, it is fresh and lively, with bright red fruit flavors dominating, complemented by a touch of earthiness and a distinctive volcanic minerality that adds complexity. The wine has a medium body, smooth tannins, and a balanced acidity that keeps the flavors vibrant and refreshing. The finish is long and clean, with lingering notes of red berries, a hint of spice, and a touch of salinity from the volcanic soils, making it a highly approachable and versatile wine.
Winemaker Andrea Cozzolino started his project in 2004, bringing with him some of his family’s historic vineyard holdings here in the Vesuvio National Park, a protected area that provides vines with an ideal biodiversity in which to thrive. Small vineyards dot this wild landscape, ranging from 900 to nearly 2,400 feet in altitude — this is fine winemaking that respects the natural landscape of Vesuvius while cultivating historic vines on soils that have known them for centuries. The estate totals some 30 acres on the volcanic slopes of Monte Somma, the oldest portion of the Vesuvius volcano near Naples. Vineyards are spread out over three regions–Somma Vesuviana, Sant’Anastasia and Pollena Trocchia–with altitudes ranging from 900 to more than 2,400 feet. Plots are mostly small, and surrounded by wild forest and brush.