No doubt there’s something extraordinary about volcanic wines. The fruits that develop on vines farmed in the remains of lava and ash have understandably diverse characteristics compared to fruit grown in other soils. This area is active, and with this dynamic soil and proximity to the sea comes grit, salt, and energy. When you come right down to it, these attributes translate to higher acidity, profound expressions of minerality, and a belly full of deliciousness.

Since Roman times, wine production has been a longstanding tradition here, with most vines planted on steep terraces. Sadly, most growers have abandoned these historic sites because mechanization is near impossible, making this a hands-only job. But not The Musella family. The Adele Musella company was founded as Vini Musella in 1986 by Giacomo Di Iorio, who dedicated the new company to his wife, Adele Musella. Although they had previously owned vineyards, they established a formal company at this time. Today, their son, Antonio Di Iorio, runs the company alongside his mother, Adele. They have been laboring in the wine sector for over thirty years. The consolidated experience yields superior quality wines. With a planting distance of 1.5 meters between stumps and 2.3 meters between rows, they have approximately 5 hectares of vineyards planted in Campi Flegrei, featuring the two main grapes of the area: Falanghina and Piedirosso. Over the course of three generations of farming, significant changes have occurred. Yet, their conviction to craft quality wines imbued with deep expressions of minerality, celebrated salinity, and bright acidity, all influenced by the soils of Campi Flegrei, remains unchanged.

Vines sit high atop a choice hill with a stunning view. Because of the unique, layered composition of the soils (volcanic ash and sand, sandy basalt, and basalt subsoil), the plots are planted in franc de pied, as the French say, free foot, au naturel – not grafted. These undrafted vines thrive in volcanic soils with relative nearness to the sea. Although it feels much higher, the vines are situated at a relatively low elevation of 200m. The Musella Family allows grass and wild herbs to grow naturally, assisting with natural irrigation and creating a layer of moisture that helps cool the vines —an old trick passed down for generations. No chemicals are used in the vineyards.

In the cellar, they experiment with native yeast fermentation in stainless steel, and minimal sulfur is added during the winemaking process. The Musella family works in unison, thanks to the invaluable dedication of oenologist Doctor Sergio Romano.