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our
winemakers

natural family-run wineries - small-production - terroir focused

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Il Cancelliere

 

This family winery was founded by Soccorso Romano, whose nickname is Il Cancelliere, hence the name of the winery, and is now run by his children and their families.

 

Their Irpinia Aglianico vines surround the family cottage, and their natural winemaking process is based on traditional Irpinia wine making techniques that Soccorso learned from his father.

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Tenuta Vincenzo Nardone

 

Nicola, affectionately known as "Pupo," is a self taught winemaker in Venticano and employs grape growing traditions that date back centuries. He focuses on crafting wines that bring out the flavors of the grapes from each vintage.

 

He tastes his wines nearly every day to attend to their every need and want, and you can taste that attention to detail in every bottle.

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Azienda Agricola Boccella

High in the mountains of Irpinia, the Boccella family work together to tend to and harvest the grapes that come from their vines that average about 50 years in age.

This personal approach to their wines can be tasted in the final product as you’ll note the flavors of the gardens, olive trees, and forests that surround their lands.

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Cantina Giardino

Started in 2003 by a small group of friends, this winery has become the flagship for natural wine in Irpinia under the leadership of  Antonio and Daniela Di Gruttola.

Their philosophy comes down to this: you can try anything, experiment, have fun, but at the end of the day, the wine has to be drinkable and it has to be enjoyable.

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Cantina del Barone

 

Luigi Sarno produces incredible Fiano di Avellino wines on the land his father purchased from a Baron in Naples many years ago, hence the winery’s name.

Located in a unique microclimate with rich volcanic soils, Luigi’s natural wines are handcrafted bringing out unique flavors and structures in his white wines.

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Cantine dell'Angelo

 

Angelo and his family grow Greco grapes on some of the oldest land in the heart of Greco di Tufo country.

They focus on having a minimal impact on the grapes and the land the grapes are harvested from to keep the focus on the unique tastes the highly sulfurous soil brings to the minerality of their wines.

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Quasi Ottobre

 

Pasquale is a member of the Di Pietro family known for their award-winning restaurant, Antica Trattoria Di Pietro in Melito Irpino.

 

One night, in the generations old vines of his family, he decided it was time to turn his passion into something more. After years perfecting his wine, he's finally bottling his red wine blend.

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Cantina Di Prisco

 

Pasquale painstakingly selects which grapes go into his wines, and has curated an artisanal approach to winemaking.

 

He pays ultimate respect to the traditions and time needed to make wines in the methods of his ancestors, while using modern winemaking techniques to craft his wines.

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Corte Dei Roberto

 

Founded in Greci, this winery sits on the historic road that leads from Irpinia to Puglia.

 

The winery doesn’t use any chemicals in the vineyard or in the winemaking process thanks to Eva Roberts, who at 21 convinced her family they needed to be the first winemakers to specialize in a Metodo Classico featuring native Irpinia grapes.

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Il Sole e Il Lupo

 

Two brothers, Angelo and Antonio, aged 24 & 27 started their cantina to continue their family's traditions in winemaking.

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Based in Lapio, they are producing bright, balanced and extremely drinkable Fiano di Avellino wines that grow on vines surrounded by olive and fruit trees. They are focused on preserving the land they farm, using biological practices.

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