Indigenous Varieties Of Campania
Luigi Reale runs his family's inn and restaurant in the village of Tramonti, on the hills above the Amalfi Coast. Almost as a hobby--we say almost because no one makes wine this good as a hobby--he also makes about 1,000 cases of wine each year, all from varieties indigenous to Campania and indeed to this area specifically.
We are excited to have these two wines, the ‘Aliseo’ white and the ‘Cardomone’ red. Both are cleanly made, individual and delicious.
Named after the wind that brings good weather, the ‘Aliseo’ is made of 50% Biancolella, 40% Biancazita (said to be a type of Falanghina), and 10% Pepella. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. The wine is fermented and aged in stainless steel to allow the best expression of the fruit, with no malolactic fermentation. Aromas and flavors include flowers, lemon-peel, herbs (including tarragon), and wet stones; the mouthwatering fresh acidity gives a very long finish. This is one of the best southern Italian white wines I have drunk, and there is stiff competition these days. 200 cases produced.
Named after the district where the vineyards are found, Cardamone is made of 80% Per' E Palummo (the local name for Piedirosso) and 20% Tintore di Tramonti, a local grape known for its very dark color. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. The color of this wine is indeed a deep appetizing dark purple-red with violet glints. In aroma and flavor the wine is plummy, spicy (especially black pepper), chewy, and very long; it shows very attractive fresh fruit flavors from such a warm climate. The winemaking is expressive but completely clean, fermentation is done in stainless steel, and aging in stainless steel and 400L barrels. 450 cases produced.