Named after the wind that brings good weather, the ‘Aliseo’ is made of 50% Biancolella, 40% Biancazita (said to be a type of Falanghina), and 10% Pepella. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. The wine is fermented and aged in stainless steel to allow the best expression of the fruit, with no malolactic fermentation. Aromas and flavors include flowers, lemon-peel, herbs (including tarragon), and wet stones; the mouthwatering fresh acidity gives a very long finish. This is one of the best southern Italian white wines I have drunk, and there is stiff competition these days. 200 cases produced. - Importer
Luigi Reale runs his family's inn and restaurant in the village of Tramonti, on the hills above the Amalfi Coast. Almost as a hobby he also makes about 1,000 cases of wine each year, all from varieties indigenous to Campania and indeed to this area specifically. Luigi's vines are between 70 and 120 years old, which is to say pre-Phylloxera; they are ungrafted*.