Prisinzano Costa d'Amalfi Rosso DOP 2024

Prisinzano is the food and farming project of Frank Prisinzano, the New York chef and restaurateur behind the Frank Restaurant Group, whose three Lower East Side and East Village restaurants — Frank, Lil' Frankies, and Supper — have been neighborhood staples for more than two decades. Frank's cooking is defined by simplicity and ingredient quality, and the Prisinzano project on the Amalfi Coast extends those same values directly into farming and production.

In 2022, Frank purchased an 822-year-old palazzo with 14 acres of terraced farmland on the Amalfi Coast, setting in motion a long-term project that will eventually include a hotel, a winery, and a cooking school. The estate's entire team is local to the Amalfi Coast, bringing deep, generational knowledge of the land, its vines, its olive trees, and its rhythms. All farming is organic. Nothing produced under the Prisinzano name is sourced from outside the estate.

The land is farmed as it has been for centuries on this coast: by hand, on terraced slopes accessible only on foot. The vines are indigenous to the region — for the reds, Piedirosso and Aglianico — grown without synthetic inputs of any kind. The product range spans wine, olive oil, preserved lemons, tomatoes, and other kitchen essentials, all farmed, harvested, and bottled on site. Frank has framed the project as an extension of his culinary philosophy: direct, unadorned, and grounded in the specific character of a place.

The Prisinzano Costa d'Amalfi Rosso DOP 2024 is among the estate's earliest wine releases, produced from the same terraced vineyards that the local team has tended since well before Frank's arrival, now farmed under his ownership with the same organic commitment and respect for the land that defines everything he does.

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The Costa d'Amalfi DOP stretches along the southern Campanian coastline from Positano east to Vietri sul Mare, within the province of Salerno. Established in 1995, it is among Italy's most physically challenging wine zones. Vineyards are carved into near-vertical cliff faces and steep hillsides above the Tyrrhenian Sea, terraced over centuries with dry-stone retaining walls. Elevations run from just above sea level to roughly 2,300 feet, with the full range of altitude creating markedly different growing conditions across the appellation.

All vineyard work is done by hand. The slopes rule out any mechanical equipment, and harvested fruit is still carried down in baskets along stone staircases — the same method used here for generations. This labor-intensive model is described as viticultura eroica, a term applied across Italy to vineyards with gradients above 30 percent where mechanization is structurally impossible. The Costa d'Amalfi is one of the most concentrated examples of this type of viticulture in the country.

The climate is Mediterranean, with hot, dry summers, mild winters, and rainfall concentrated in autumn and winter. Sea breezes moderate temperatures throughout the growing season and significantly limit humidity-related disease pressure, allowing producers to farm with minimal chemical intervention. The soils are primarily calcareous limestone and volcanic tuff, the latter a legacy of the ancient volcanic geology connecting this coastline to the greater Campanian volcanic system including Vesuvius.

For red wines, Piedirosso and Aglianico are the defining varieties. Piedirosso, locally called Pèr e Palummo, is Campania's most widely planted red grape after Aglianico, producing wines with floral aromatics, bright red fruit, and naturally soft tannins. Aglianico, the more structured of the two, adds depth, grip, and the variety's characteristic savory, spiced character. Together they produce reds that are lively and mineral rather than heavy and extracted.