Catalanesca del Monte Somma "Katà" 2022, Cantine Olivella

Hailing from the volcanic slopes of Mount Somma—Vesuvius’s ancient inner crater—this stunning white wine from Cantine Olivella is a true taste of Campania’s fiery terroir. Made from 100% Catalanesca, a historic grape once reserved for table fruit, Katà now shines as a serious, terroir-driven wine.

It opens with bright aromas of lemon zest, green pear, and crushed herbs, followed by a bracing mineral streak and a touch of sea spray. There’s tension and elegance in every sip, thanks to high-altitude vineyards (up to 2,400 feet!) and the region’s sandy, ash-rich volcanic soils. The finish is clean and citrus-laced, with just enough texture to complement richer seafood dishes.

Sustainably farmed and minimally handled in the cellar, Katà is a brilliant example of how ancient grapes and modern winemaking can harmonize. Serve it with grilled calamari, fried artichokes, or a plate of spaghetti alle vongole, and you’ll understand why this wine has become a darling of Italy’s native grape revival.

A crisp, coastal white with volcanic soul—refreshing, layered, and unmistakably Vesuvian.

About the Winery

Nestled in the shadow of Mount Somma—the ancient, inner crater of the Vesuvius volcano—Cantine Olivella is a family-owned winery rooted in history and powered by volcanic vitality. Located in the village of Sant’Anastasia near Naples, the estate spans about 30 acres of steep, sandy volcanic slopes, with vineyards stretching from 300 to over 2,400 feet above sea level. These dramatic elevations and mineral-rich soils are home to native grape varieties like Catalanesca, Piedirosso, and Caprettone, each thriving in the unique terroir forged by centuries of volcanic activity.

The winery was founded in 2004 by Andrea Cozzolino, a winemaker with a deep reverence for his family’s land. Reviving vineyards that had been in cultivation since the 1960s, Cozzolino saw an opportunity not only to produce great wine, but to reconnect with a viticultural tradition that dates back to ancient Rome. The name "Olivella" comes from a natural spring at the base of Mount Somma, where Roman amphorae were unearthed in 1974—physical proof that this land has nourished vines for millennia.

Today, Cantine Olivella is celebrated for crafting wines that channel the essence of this rare landscape. Farming is sustainable, yields are kept low, and the winemaking philosophy leans minimal: spontaneous fermentations, no heavy-handed manipulation, and an emphasis on transparency. The resulting wines are bright, mineral, and energetic—alive with the tension and nuance that only volcanic soils can impart.

The winery’s signature white, “Katà,” made entirely from Catalanesca, exemplifies this ethos. It's a wine of clarity and poise, echoing the cool mountain air, rocky soil, and proximity to the sea. Through wines like this, Cantine Olivella has emerged as a vital force in the resurgence of Campania’s indigenous grapes—proving that the past still has plenty to say, especially when spoken through a glass.