Portavino LLC San Jose

Back in 1988, the Italian guide Gambero Rosso introduced the word organic for the first time in its review of Venditti’s wines. Those who still believe that “organic” equals “unscientific” should think again. Nicola Venditti is both an enologist and the very incarnation of a contadino (farmer). The vineyards have been in the family for over 400 years — thus the “antica” part of Antica Masseria — and he is deeply passionate about his territory of Sannio, adjacent to better-known Taurasi. Nicola eschews oak and kneels at the altar of steel, thus letting all of the wines really show the clean and distinct fruit of their native grapes (some of which only he cultivates). His cantina is squeaky clean, and he gladly whistles out pH and acid levels for those inclined. This humanist-techno-geek approach, he explains, is a combination of the “humanity” of ancient methods and local varieties, together with the “rationality” offered by technology.

Pierluigi Zampaglione’s family has farmed tomatoes, grains, and beans for generations in the town of Calitri, located 75 miles east of Avellino in the Alta Irpinia. In 2002, Pierluigi decided to plant two hectares of Fiano vines at 800 meters of elevation and to make a single called Don Chisciotte (Don Quixote – among other things, Pierluigi sees his vineyards and himself as tilting at the windmill farms that dot the Alta Irpinia landscape). Farming is certified organic. All stainless steel, native yeasts, extended skin contact, very little sulfur, no other additives, and no filtration.

Distilleria Francesco is the other face of Francesco Poli. Besides , Poli is equally known for his detailed and delicately textured herbal infusions and various bottlings of grappa, produced on the property with a copper double-boiler.