Bajola Orange 2021

Bajola di Alice is a natural wine producer located on the volcanic island of Ischia in the Bay of Naples, Campania, Southern Italy. The winery was founded by Francesco Iacono, a renowned oenologist, who decided to return to Ischia and start vinifying according to traditional methods. Today, Alice Iacono has taken over from her parents, continuing the family's commitment to producing natural wines using ancient techniques.

The estate spans 0.7 hectares of vineyards positioned at 100 meters altitude on terraces bordered by dry stone walls called "parracine," constructed with green tufa blocks typical of the island. The volcanic terroir, combined with Ischia's peculiar microclimate influenced by the Mediterranean Sea, provides optimal conditions for grape cultivation. The vineyards are cultivated organically and biodynamically, with vines trained using the Guyot system.

Francesco Iacono chose non-indigenous grape varieties for his project, cultivating Vermentino, Viognier, Incrocio Manzoni, Malvasia delle Lipari, and Sauvignon Blanc for white wines. The winemaking process follows ancient traditions using "palmenti," old concrete vats originally used for collecting rainwater. Grapes undergo spontaneous fermentation with native yeasts, extended skin maceration, and aging in these vessels for at least six months without temperature control.

The winery produces approximately 3,000 bottles annually across several cuvées, including the flagship Bajola Bianco orange wine, specialized bottlings like "In Tiano" aged in terracotta amphora, and red wines from Aglianico grapes. All wines are unfiltered, unfined, and contain no added sulfites, representing natural winemaking in its purest form. Bajola di Alice exemplifies the renaissance of traditional Ischian viticulture combined with modern organic principles.

Campania is a wine region located in southwestern Italy, forming the "shin" of the Italian peninsula with Naples as its largest city. The region has 25,600 hectares of registered vineyards producing almost 1.5 million hectoliters annually, representing approximately 3.3% of Italy's total wine production. Campania's viticultural history dates back to the 8th century BC when ancient Greeks introduced vine cultivation, later enhanced by the Romans who prized the region's Falernian wine.

The region has 4 DOCGs, 15 DOCs, and 10 IGT appellations. The most prestigious DOCG zones are clustered in the inland Irpinia area at 400-700 meters elevation: Taurasi for Aglianico reds, Fiano di Avellino and Greco di Tufo for white wines, plus Aglianico del Taburno. Only 19% of production reaches DOP quality level, with the majority classified as table wine. The region's primary grape variety is Aglianico (34%), followed by indigenous whites Fiano, Greco, and Falanghina.

Campania's terroir is dominated by volcanic soils from Mount Vesuvius and other geological formations, providing fertile ash and minerals that contribute to distinctive wine characteristics. The Mediterranean climate is moderated by sea breezes from the Tyrrhenian Sea, while high-altitude vineyards maintain crucial acidity levels. The diverse topography ranges from coastal areas to mountainous inland zones, creating varied microclimates suitable for different grape varieties.

The region underwent a remarkable transformation starting in the 1980s when pioneering producers like Mastroberardino and Feudi di San Gregorio modernized production methods while focusing on indigenous varieties. Today, Campania enjoys a reputation as one of Italy's premier regions for high-quality white wines, particularly Fiano di Avellino and Greco di Tufo, which are globally recognized for their aromatic brightness, minerality, and aging potential. The robust Taurasi, often called the "Barolo of the South," represents the pinnacle of southern Italian Aglianico production.