This winery has been in Raffaella's family for three generations and the property use to include a vineyard on the area where the train station now stands. Although the historical records were destroyed in a fire, they have been making wine for over a hundred years. They won their first medal in 1936. Their in house wine maker Francesco, only 26 years old, studied under a renowned wine master. We got to watch as he tested a batch with a wine thief and used fire to prevent any bacteria before resealing the oak barrel.
The grapes are harvested by hand and region certified by the Italian government. The stems are carefully removed as they add bitterness, explained Raffaella. The winery's best red wine comes from the first extraction (flower juice) of fermenting whole grapes. Then the grapes are pressed and this second extraction is used for their table wine. Nothing is wasted! The juice is fermented by naturally occurring yeast, as opposed to added yeast that you find in most wines produced in the US. Due to the high quality of grapes, only a minimal amount of sulfites are added to prevent any bacterial from the fruit.
The setting is very casual and for people that really want to try Sorrento wine and see how the wine is made. This is not for the see and be seen crowd or bachelorette brunch party. Pricing depends on how many bottles you would like to try and there's no limit to how much you can drink. Basically if you select a bottle to open you can drink the entire thing, which my SO certainly tried. We opted for 5 bottles, including the only red that they age which turned out to be my favorite.
Falanghina campania: Our tasting started with this floral and fragrant white wine. It has a long finish in clay and mineral. Grapes are exclusive to this winery from a farm just 2 hours north.
Via degli aranci: Another Falanghina, this wine is named after the distinct flavor of the grapes. The vineyard sits directly on a cliff above the sea near orange and lemon groves. What's special about this wine is that the grapes are frozen after harvesting to bring out the unique flavor which I found to be orange peel, limestone, and salt.
Lacrima Christi. This is an easy drinking dry rosé. It has a pretty deep pink color. The wine is made only from grapes grown in Vesuvius volcanic black soil. Not many wineries in the area produce rosé.
Aglianico: This wine is made from the best grapes in the region. Smells like shopping to me, with scents of cologne and tabacco, but in a good manly way.
Nero del Tasso: Our final wine, and my favorite. This is the Aglianico but after it's aged in steel it's transferred to oak barrels to age for 2 years. Raffaella says the bottle we opened is best aged another year but I thought it was still very smooth, thick, and chocolaty.
It's the December slow season in Sorrento and we were happy to enjoy this experience to ourselves. Raffaella is a gracious host and gave us a fantastic tour with full details of the pride and care that goes into making their wine. Reservations are required in advance. read more