In a large kitchen Vincenzo's parents unfold the beans together with his grandmother, while the younger brother, who is about to get married, fills jars of honey that he will give as favors. This is the scene of domestic life that I find, as soon as I cross the threshold of the Di Meo house, winegrowers for five generations: an address of those where it takes little to feel part of the family.

The beans I had already had the opportunity to taste them just before, walking through the vineyards, because here in La Sibilla they are planted between the rows, together with tomatoes, courgettes, broccoli, peas and potatoes … Once harvested, the vegetables are transformed into pickles and preserves and offered on bruschetta to those who come to taste the wine. Their taste is incredible, like the land from which they are born. The vineyards, in fact, grow on sandy soils, rich in ash, lapilli and pumice; most of them are still unadorned and of a considerable age: the particular soil saved them from phylloxera, the "imported" insect from America, which devastated vineyards throughout Europe.

But the surprises have just begun: we are in the heart of the Archaeological Park of Baia, about twenty kilometers from Naples, and when I arrive in the cellar where the wines are aged, I discover that it is made from one Roman cistern. “Here salt water flows at a temperature of 65 ° C; in ancient times this place was a renowned spa town "Vincenzo tells me that, after graduating in Oenology and some experiences abroad, he could not resist the call of his land. The sea under the hill, planted with i indigenous vines piedirosso and falanghina, guards the submerged city of Baia, with the remains of statues, amphorae and mosaics and I like to think that the old roots of the vines manage to capture and restore a little of the magic of this extraordinary place in the glass.

The energy of the sun and the sea, in fact, is found in the white Campi Flegrei Falanghina Cruna Delago 2016, which smells of fresh fruit, with touches of citrus, iodine and Mediterranean scrub. When tasted, it is a breath of freshness and flavor, with all the grace of simple flavors that everyone likes.

Why now: it is a white wine that goes well with the ingredients and dishes of late spring and summer.
As did: comes from a selection in the vineyard of the best bunches; after fermentation at a controlled temperature, it refines the lees on steel for six months.
To combine with: vegetable pies, rabbit, squid and shellfish
Serve it at: 10 ° C
Price: 20 euro.

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