Elegant and mineral wine with great persistence. At the opening of the cap an intoxicating bouquet of red fruits invites you to drink. Grapes selected by hand and macerated at low temperature for six hours. Taste it with first and second earth.
Balanced wine aged 8 months in steel. On the palate it expresses hints of pineapple, peach and floral notes. Each phase, from the harvesting of the grapes to the production of the wine, is carried out with care and passion, in full respect of the natural cycles and the ancient peasant tradition. This makes the San Salvatore farm one of the most beautiful...
Hints of red fruits and scent of violet characterize this Cilento Aglianico. The palate is strong and velvety with a persistent finish. It matures 12 months in French oak barrels and ages in bottle for another 6 months. Perfect match with red meats.
A refined, elegant wine with an intense bouquet of chamomile, jasmine broom and yellow fruits. The color is straw yellow with greenish reflections, it goes perfectly with fish dishes, even raw seafood.
Cobarino owes its name to the ancient village of Corbara, small gem of the Lattari Mountains. With its intense red colour it is characterised by a delicious sweet-and-sour taste due to the fertile volcanic soil and the sea breeze of the near Amalfi Coast. Rich in vitamin C and antioxidants, the ideal is to taste it on Pizza or as ingredient for sauces...
A niche product typical of Neapolitan culture, the papaccella is a pepper with a fleshy texture, very aromatic and with a characteristic sweet taste. This delicious version, enriched with wine vinegar and produced according to the ancient recipe of the Campania tradition, is the basic ingredient for the traditional Neapolitan salad.
A niche product typical of Neapolitan culture, the papaccella is a pepper with a fleshy texture, very aromatic and with a characteristic sweet taste. This delicious natural version, enriched with evo oil and produced according to the ancient recipe of the Campania tradition, will delight your palate.
Torzella is one of the oldest varieties of cabbage in Campania. Its cultivation is completely manual and is one of the inevitable ingredients of the marinated soup, a typical dish of the Neapolitan tradition. This creamy version is already ready to season the soup or as an ingredient for pizza.
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