• + +1 913-231-9440
  • admin@travelwineandcuisine.com

Tag Archives: restaurants

Falanghina wine in Positano on the Amalfi Coast

Falanghina wine in Positano on the Amalfi Coast. When you book a nice apartment in Positano, with us you’ll realize how beautiful and magical this town is.

The dream came true four decades ago, in ’62, and Ettore Sammarco speaks with emotion and pride. His family always made wine. Their farm is an ancient tradition. But like so many here in the South, selling bulk wine and say anonymously. Although it was very popular, but paid badly. So for years the goal of Hector was to bottle the wine, to treat him better and distributed to restaurants and wine shops are able to appreciate its quality. The large steel silos lay siege to the cellar, the last witness of what was the old company. Which, without prejudice to any more advanced technology, retains the character and structure of the past. Beginning with the family, he sees next to the boss Hector, the son Bart, both working on the production front, while Rosa Maria and Antonio, two daughters, following the administrative and commercial sector.The Doc Amalfi Coast in ’95 gave an extraordinary impetus to the wine production area. A consecration certainly deserved, even if the name of Ravello had a history when it comes to wines.

The guideline has avoided the risk that under this name were marketed mediocre wines with grapes and bastardized. The company under the label Selva delle Monache (the trademark) produces the Ravello Doc in its white, red and rosé.The soil is clay – and the volcanic system of animal husbandry in double Guyot, trellis and pergola. Beyond these common data, each wine has its own path. The white (60% Falanghina, Biancolella 40%) passes from the perfect ripeness of grapes at controlled temperature maceration and subsequent stay in steel for five months. The Ravello Red (40 Piedirosso%, 30% and 30% Aglianico Sciascinoso) has instead a prolonged contact with grape skins for a tannic, and after three months in stainless steel is aged for a year in French oak barrels.Also under the label Selva delle Monache, the Sammarco also produces a Ravello Rosso Riserva, made from Aglianico Piedirosso 70% and 30% is vinified with a short maceration on the skins with the must, then aged six months in steel. Bartolo Sammarco speaks with pride of Ravello Bianco, who does not hesitate to define rare. In fact it is produced only in the best years and about three thousand bottles. It’s the strict selection of grapes a result very happy (Broom 40% and Zita White Biancolella 20%). The grapes all come from the Vineyard Plains Cave, which enjoys a unique exhibition between sea and mountains. Hence the fruity bouquet and a hint of vanilla and toast.

The reference is again to the territory and effort that involves the care of the vineyard. They call it heroic viticulture, but on the Amalfi Coast is not known another type of farming. These terraces and pergolas these, and no one would know otherwise conceive.The Doc Ravello produced by Ettore Sammarco enjoy wide recognition. In the vortex of illustrious, that make Amalfi and its region the privileged refuge of the worlds of art, politics and entertainment, the Selva delle Monache took the bench. Schroeder from Zeffirelli to the great soloists and conductors’ s participating in the festival orchestra in Ravello, all these celebrated wines. And no one has given up a few bottles to take away.

Book our apartment in Positano, and You’ll enjoy the unique atmosphere of this beautiful town

Daniele Davide, manager of Tredy Sas.

When You book an apartment in Positano Apartment in Positano – Amalfi Coast , with us You’ll realize how beautiful and magic this town is.

Book a Tour with us, and You’ll enjoy the unique atmosphere of this beautiful region

Piedirosso wine in Positano

Piedirosso wine in Positano. When You book a nice apartment in Positano on the Amalfi Coast, with us You’ll realize  how beautiful and magic this town is.

At sunset, the town is the only producer and winemaker Joseph Apicella. His wine making from time immemorial, although until the ’75 sold in bulk, everywhere there were wine bars and restaurants can appreciate a good red, that had nothing to envy to the most famous wines. Then, Peppe Apicella (that’s how his friends call him) began to bottle his wine and courageously to propose around Italy, especially where the presence of his fellow villagers had given rise to the emergence of restaurants and pizzerias. This applies, in fact, that by Sunsets are irradiated throughout Italy for generations of pizza, that the example of Louis Jordan, who was the first after the war he opened a pizzeria in Loreto di Novara.The expansion and success come from the eighties, though Apicella remains committed to the principle that only a small winery can provide those treatments that require a good wine. So the five acres of family were the ones with the old screws Piedirosso and Aglianico, foot works, and with a yield on the ninety quintals per hectare, well below the 110 expected to be disciplined in ’95.

The company produces white, red and rosé for a total of forty thousand bottles, with a predominance of red, the type not only more distant tradition, but most in demand by the market. And it was the growing success of this wine to push Apicella to create, since 2000, a Rosso Riserva Vigna battered three thousand units, based on 60% and Aglianico Piedirosso, with three years of aging, including two in bottle. Vigna battered represents the first milestone of the family Apicella, where even the children – Prisco young winemaker, and Fiorina, studies in business – live with love and the fate of the transport. At first this was followed a’Scippata Reserve, which is indicated by the name of the local vineyard, all on foot works, which originally appeared rugged and steep, as often is the territory here. The fund was established in the early thirties with the purchase of the forest that the Old Forest, an excellent investment for the particular nature of the land and all the happy position at noon. Just one hectare, to break up by force of arms and an ax, before planting the cuttings and Piedirosso Dyer, rigorously chosen among the best in the area.

Then, the wise provision of the grape in the framework, where each item includes five cuttings together. Ordered geometry, which gave rise to a series of plots, each capable of containing three rows of vines grown on pergolas, with the typical plant chestnut poles.Since 1931, a period in which it is born a’Scippata – apart from the modern equipment and new winemaking techniques – here nothing has changed. Peppe Apicella, heir to the vineyard, I worked as his ancestor, with operations carried out manually, given the rugged nature of the place. Pruning, tying the branches, the change of guardians, we always refers to gestures and techniques of the past. Careful harvest in early November – a date not to be overlooked for a grape rather delicate as the dye – can count on only forty pounds, or just over one hectare of vineyard. Then in the cellar, that philosophy requires a delicate baling and a long fermentation on the skins for better respect of the original character of the grape

Book our apartment in Positano, and You’ll enjoy the unique atmosphere of this beautiful town

Daniele Davide, manager of Tredy Sas.

When You book an apartment in Positano Apartment in Positano – Amalfi Coast , with us You’ll realize how beautiful and magic this town is.

Book a Tour with us, and You’ll enjoy the unique atmosphere of this beautiful region

Related Wine Articles

1