On the western edge of Naples in the volcanic Campi Flegrei, Raffaelle Moccia tends 10 hectares of ancient, terraced vines—some up to 200 years old—planted on volcanic ash and sandy basalt soils, all in franc de pied. Farming entirely by hand without chemicals, he relies on traditional practices like letting grass grow wild to balance water and temperature in the vines. He cultivates Falanghina for whites and Piedirosso for reds, producing wines through slow native fermentations in stainless steel, sometimes finished in barrel, with minimal sulfur and none at bottling. The result is remarkably crisp, low-alcohol wines shaped by old vines, volcanic soils, and the cooling Tyrrhenian winds—living proof that the Campi Flegrei’s historic vineyards can still thrive.
Italy · placeholder