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To talk about Adele Musella, and more precisely Campi Flegrei (Phlegraean Fields), we first need to nose dive into the what-wheres of this awe-inspiring area. So let’s do it!

Adele Musella lies in the area of Campi Flegrei, which wraps around Naples. This volcanic area is characterized by its large craters and immediacy to the Tyrrhenian Sea. It seems when chatting about Italy and wine, one always hears the word volcanic, so what makes this different; why should we care?

We are talking about a supervolcano! Campi Flegrei is an area of ​​high volcanic activity located about 20 km (12 miles) west of Mount Vesuvius in the Campania region of Italy. It is an area that extends over ​​more than 150 km². The area begins immediately on the western outskirts of Naples and continues along the coast of the Gulf of Naples (Mediterranean Sea). In the south, it extends under the sea, including the area of ​​the islands of Ischia and Procida (to the southwest) and Nisida (to the northeast). Notice the circular ridge of the field in the middle picture below. The soil in the fields can get very hot due to volcanic activity. (Scientists have this area on their radar, for it is in a positively erratic state of being.) In addition to sulfates and fumaroles, there are countless thermal springs. So how does this translate in wine?

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 transfer to higher acidity, profound expressions of minerality, and a bellyfull of deliciousness. Look below at the pictures of the area to better understand the terrain:

ADELE MUSELLA

Since Roman times, wine production has existed 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 born as Vini Musella in 1986 by Giacomo Di Iorio, who dedicated the newborn company to his wife, Adele Musella, though before establishing a proper company, they held vineyards. 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 attained takes the shape of producing superior quality wines. With a planting distance of 1.5 meters between stumps and 2.3 between rows, they have approximately 5 hectares of vineyards planted in Campi Flegerei with the two main grapes of the area- Falenghina and Piedirosso. During their three generations of farming, a lot has changed, though not their conviction to make quality wines imprinted with deep expressions of minerality, celebrated salinity, and bright acidity influenced by the soils of Campi Flegerei.

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. Though it feels much higher, the vines sit relatively at 200m elevation. The Musella Family allows grass and wild herbs to evolve ruggedly to assist with natural irrigation, creating a layer of moisture that helps cool down the vines- an old trick passed along 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 winemaking. The Musella family works in unison with the invaluable dedication of the oenologist Doctor Sergio Romano.

Falanghina Campi Flegrei represents one of the most successful white wines in all of Campania. At Adele Musella, careful pruning of their original stock vines, dry farming, producing low yields on their small plot, and attentive vinification methods have produced a white wine of great personality. The wine is shockingly crisp and refreshing, with priceless notes of basil, medlar, and white flowers with a pleasantly salty finish. The winery gives thanks and much of its success to the constant Tyrrhenian winds and rich soils of Volcanic ash, sand, and basalt. The wine ages for about a month in stainless steel containers on the lees. It voices an aromatic bouquet with scents of fennel, apples, golden pineapple, nectarine, and fresh almonds, bordered with a sapid vitality and remarkable softness.

While this wine can easily initiate the affair, it has no problems connecting with raw seafood and shellfish, such as steamed oysters, shrimps, prawns, and fresh fish carpaccio. Don’t underestimate its ability to stand up to vegetable risottos, especially with wild asparagus and, generally, with all grilled vegetables. Dramatically bewitching, this bottle will match flawlessly with fish-based cuisine, thanks to the cohesion between a pleasant softness and the savory note distinguished by vineyards farmed near the sea.

Alcohol: 13%
Residual sugar: 0,5g/lt
Bottles: 20,000

Piedirosso has many aliases: Palombina, Palombina Nera, Palumbina Nera, Palumbo, Perepalummo, Pererusso, Piede Colombo, Piede di Colombo, Piede di Palumbo, Piedepalumbo, Streppa Verde, and Strepparossa. Whichever you call this Campanian red grape, the fact that it has a rich historic, peasant tradition in Campi Flegrei is not up for discussion.

Adele Musella is one of the few Italian producers that can still boast an interesting heritage of ungrafted vineyards, including their Piedirosso vines. They have a simple approach based on respect for the territory, and careful approaches in the cellar, which proves to make versatile wines where the land does most of the creation.

The Piedirosso vines, which are native to Campania, are trained according to the spurred cordon method. The plants, whose age averages 18 years, are ungrafted and enjoy a mild climate thanks to their location, a stone’s throw from the sea. They sink their roots in a sandy-loam subsoil of volcanic origin and bask in the sun, enjoying the sea-breezed exposure towards the southwest. The must obtained after gently pressing the grapes is fermented in stainless steel containers. The final refinement is carried out for approximately one month in steel. The wine is ready to be bottled and marketed at the end of this period.

Adele Musella’s Piedirosso has a customary ruby ​​red color, intersected by some reflections leaning slightly to purple. The nose perceives a set of refreshing aromas, small red fruit- plums and berries, and various spicy hints. The palate is light-bodied and lean, though lively - wrapping the mouth with a fresh, chewy sip. The light body and tannic structure are perfect for how the people in the area appreciate meals- rabbit is king, as is, fish-based fare, and fresh vegetables.

Alcohol: 13%
Residual sugar: 0,5g/lt
Bottles: 10,000