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Discover ourWines

The company produces natural wine that comes from a viticulture based on the study and research in full respect of nature and in full harmony with the physiology of the vine in the vineyard and of what surrounds it in the natural context, intervening as little as possible and only if it’s really necessary.
The collaboration with the Faculty of Agriculture at Federico II University in Naples, has taught us the true meaning of research and respect for nature, diversifying our work from intensive and aggressive crops for decades. Our products best represent the uniqueness of Vesuvian territory.

Lacryma Christi of Vesuvius - Red Wine PDOLacrymanera

LACRYMANERA is an historic and elegant wine with an intense ruby red color, so lively and bursting that it seems to have come out of Vesuvius itself. Made from an ancient blend of grapes such as Piedirosso, Aglianico and Sciascinoso. Pleasant scent of red fruit, dry and harmonious flavor, complex and full-bodied, and with the right tannicity. On the olfactory examination: it’s a very complex wine that has obvious spicy notes accompanied by scents of red fruits, with shades of violet. On the gustatory examination: it turns out to be velvety and well structured, presenting an excellent taste persistence with fresh notes and connoted with a natural aromatic bouquet. This noble wine should be paired with the first dishes with meat sauces or fish soups, roasts of red meat, noble poultry, game, spicy cheeses and strong taste, without ruling out the possibility of marrying it with the most lustrous dishes of the Mediterranean diet.
The vineyards are located on the slopes of Vesuvius characterized by the richness of natural slopes of volcanic nature, rich in minerals and for the excellent exposure.

LACRYMA CHRISTI VESUVIO

Region: Vesuvius
Grapes: Piedirosso 60% – Aglianico 20% – Sciascinoso (10%)
Geographic Coordinates: 40°48’13.1″N 14°28’01.7″E
Altitude: 550 mt
Climate: Sunny from sunrise to sunset
Soil: Vulcanico-Sabbioso
Cultivation System : Doppio Guyot

Piedirosso of Vesuvius - Red Wine PDOVulcanico

VULCANICO is a pure Piedirosso of  Vesuvius.
Students of the 19th century called it “Palombina” or the current “Per’ e Palummo“, testimony that demonstrates the ancient settlement in the Vesuvian territory of Piedirosso. It owes its name for the red color of the peeps of the berries reminiscent of the tint of the pigeons’ paw. In the Vesuvian territory it’s produced in purity as well as making it the essential component of the blend of the Lacryma Christi of Red Vesuvius.

The colour of the wine is ruby with purple reflections. On the smell it is cherry, berries, plum, violet, and spicy scents predominate. A good alcoholity with a fairly pronounced tannin of good body that guarantees a balance that, over time, will progress by softening the youthful acute angles (by many appreciated). Versatile wine, it is perfect to taste with mature cheeses, First of Meat, First of Fish, First of Land, Seconds of White Meat, Seconds of Red Meat, Second Of Land and Fish Soups.

Region: Vesuvius
Grapes: Piedirosso 100%
Geographic Coordinates: 40°48’13.1″N 14°28’01.7″E
Altitude: 550 mt
Climate: Sunny from sunrise to sunset
Soil : Volcanic-Sandy
Cultivation System : Doppio Guyot

Aglianico of Vesuvius - Red Wine PDOEllenicum

ELLENICUM is one of the oldest wines in Italy, probably originating in Greece and introduced into our country around the 7th-6th century BC. Today Aglianico is still one of the principles of the national wine scene. The very first description of this variety was made by Pliny the Elder meeting it right at the foot of Vesuvius, and cataloguing this species as “vitis hellenica” then identified in the Aglianic wine.

Ellenicum is a dark ruby red, of beautiful texture and Mediterranean produced in the Vesuvian area. Vinified in steel tanks at controlled temperature and refined in barrels, it presents an attractive and intense olfactory bouquet of spices and red fruits. On the palate it is dry and consistent, of good tannicity and persistence, they open to a taste of great balance and depth. Structured, important, full and tasty, it closes with a finish on dark tones, of great persistence. Perfect to drink with red meats, mature cheeses, mushroom risotto, and Neapolitan sauce.

wines ambrosio

Region: Vesuvius
Grapes: Aglianico 100%
Geographic Coordinates: 40°48’13.1″N 14°28’01.7″E
Altitude: 550 mt
Climate: Soleggiato dall’alba al tramonto
Soil: Sunny from sunrise to sunset
Cultivation System : Cordone Speronato

OurVineyards

The harvest is carried out exclusively with manual collection by experienced people who masterfully handle each bunch collected before laying it in the appropriate houses. Almost always, this operation takes place at the end of October, for us an excellent period in which the grapes reaches the right degree of ripening. Then, the harvested grapes are immediately brought to the cellar to proceed to the winemaking process.

Tree viticulture.

Our wines comes only from old vineyards supported by chestnut poles. Growth system, typical of the Vesuvian area, guarantees more balance to the plant. Thanks to the advanced age of some vines and to the viticulture system used, the grapes are characterized by weather conditions without suffering from them, making each vintage different from the previous one.

Handmade processes.

Thanks to our equipe, the vines are fully processed handmade in all the vegatitive phases. From the interfilament plowing to the pruning, from the dusting of the branches to the grape harvest.

Aging.

We use small and medium steel barrels avoiding aging in wood ones. These ones discharge immediately into the wine that woody flavor that tends to veil the sensory peculiarities of the product. The flavor of our wine is exclusively given by the typical Vesuvian biodiversity in which the vines are immersed. After 12-14 months, period in which is making the stabilization and the natural clarification of the wine, we proceed to its bottling in manual way, and then proceed to the ageing phase.

No chemical fertilizers use.

We apply only traditional methods with treatments based on bordery mush. We don’t use systematic products that act on the lymphatic system of the vines.

We only fertilize with organic manure of biological derivation and fertilize nitrogen-based with the practice of the green manure.

No to the addition of synthetic yeasts.

Even in this case, to obtain an excellent product, we simply use the natural yeasts already existing in nature on the peel of the grapes.

The yeasts selected in the laboratory, which large companies use in the winemaking process, tend to drive fermentation by halving the sensory qualities and their complexity.