Poggio delle Baccanti Primitivo 2023

Poggio delle Baccanti is located in Sant'Antonio Abate, a few kilometers south of Pompeii on the Sorrento Peninsula. The estate overlooks Mount Vesuvius and the Gulf of Naples. The La Mura family has been making wine on these volcanic slopes since the 1950s. Three generations have worked the land, with the current administrators—Giovanni La Mura and his nephew Raffaele—continuing the family tradition.

The vineyards grow on volcanic soils deposited by Vesuvius over millennia. These mineral-rich soils provide excellent drainage and impart distinctive character to the wines. The estate farms organically, dry-farming the vines without irrigation. The family describes their approach as "a pact with the earth"—a philosophy of treating the land with respect through sustainable practices.

Poggio delle Baccanti works exclusively with indigenous Campanian varieties. The portfolio includes Piedirosso for Lacryma Christi Rosso, Greco and Fiano for white wines, Aglianico, and the rare local varieties Sciascinoso, Suppezza, and Castagnara for their traditional Gragnano. They also produce Primitivo from their volcanic terroir—an unusual expression of this typically Puglian grape.

Winemaking follows low-intervention principles. Fermentation occurs spontaneously with native yeasts. Wines are bottled unfined and unfiltered. Sulfur additions remain extremely low—typically 30-40 ppm—and some cuvées receive no sulfur at all. The estate specializes in traditional Neapolitan wines: Gragnano (a lightly sparkling red perfect with pizza), Lacryma Christi Bianco, and Lacryma Christi Rosso.

The current generation continues to refine techniques while honoring tradition. Their goal extends beyond making natural wine—they aim to preserve the indigenous varieties and wine culture of the Vesuvian slopes for future generations.

Campania occupies the southwestern coast of Italy, stretching from the Tyrrhenian Sea inland to the Apennine Mountains. The region surrounds Naples, Italy's third-largest city. Mount Vesuvius dominates the landscape, its volcanic soils shaping viticulture for millennia. The ancient Greeks introduced winemaking here, and Roman-era Falernian wine from Campania was among the most prized in the ancient world.

The terroir varies dramatically across the region. Volcanic soils near Vesuvius and the Campi Flegrei provide mineral-rich, well-drained terrain. The Irpinia hills inland feature clay and limestone at elevations reaching 600 meters. The Amalfi Coast and Sorrento Peninsula offer steep, terraced vineyards overlooking the Mediterranean. This diversity creates distinct microclimates and wine styles within a relatively compact area.

Indigenous grape varieties define Campanian winemaking. Aglianico produces the region's most structured reds, particularly in Taurasi DOCG where wines require minimum three years aging. Fiano yields aromatic whites with honey and hazelnut notes, especially in Fiano di Avellino DOCG. Greco di Tufo DOCG showcases the Greco variety's mineral intensity. Falanghina thrives in coastal areas, producing fresh, citrus-driven whites. Piedirosso contributes to lighter reds and the sparkling Gragnano wines of the Sorrento Peninsula.

Key appellations include Taurasi DOCG, Fiano di Avellino DOCG, Greco di Tufo DOCG, and Lacryma Christi del Vesuvio DOC. The latter takes its evocative name—"Tears of Christ"—from wines grown on Vesuvius's slopes.

Campania has become a center for natural winemaking in southern Italy. Producers like Poggio delle Baccanti, Cantina Giardino, and I Cacciagalli work with organic farming, native yeast fermentation, and minimal intervention. The region's ancient varieties and volcanic terroir provide ideal conditions for expressing site-specific character through low-intervention methods.