Piedirosso "VIPT" 2023, Cantine Olivella

From the volcanic slopes of Mt. Vesuvius comes this soulful red made from 100% Piedirosso, an indigenous Campanian grape whose name means “red foot”—a nod to its pigeon-colored stems. The 2023 “VIPT” bottling from Cantine Olivella captures everything we love about Vesuvian wine: it’s juicy, aromatic, and wild-hearted. Expect bright cherry and raspberry notes laced with dried herbs, black olives, and a hint of volcanic smoke. The texture is silky, with soft tannins and mouthwatering acidity that makes it a natural match for food.

Pair it with rustic Neapolitan fare like pizza, stuffed peppers, fried eggplant, or baccalà in tomato sauce. This is a red you can enjoy slightly chilled, especially on warm nights when you want something vibrant and savory. No oak, no fining, no fuss—just pure volcanic energy in a bottle.

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.