Cantine Olivella
The labels of Cantine Olivella fall within the main denomination of the Vesuvius area, namely Vesuvio DOC, also in the type Lacryma Christi del Vesuvio. The vibrant mineral vein, conferred by the particular geological matrix of the soils, is certainly the distinctive feature of the wines of Cantine Olivella,
sandy volcanic soils rich in mineral elements, where they are grown on their own roots and propagated using the technique of layering, traditionally called “pass annanz”, which involves developing a new vine by encouraging the rooting of shoots still attached to the mother plant. For tying the vines, the so-called “vign” are used, strips made from willow trees according to an ancient tradition, thus excluding the use of polluting materials like plastic. In the cellar, fermentations and aging take place almost exclusively in stainless steel tanks, in order to preserve the varietal and territorial character intact, with some wines being worked in amphora instead.The labels of Cantine Olivella fall under the main denomination of the Vesuvius area, namely Vesuvio DOC, also in the type Lacryma Christi del Vesuvio. The vibrant mineral vein, conferred by the particular geological matrix of the soils, is certainly the distinctive trait of the wines of Cantine Olivella, expressions that convey the volcanic essence of the territory.
The labels of Cantine Olivella fall within the main denomination of the Vesuvius area, namely Vesuvio DOC, also in the type Lacryma Christi del Vesuvio. The vibrant mineral vein, conferred by the particular geological matrix of the soils, is certainly the distinctive feature of the wines of Cantine Olivella,
sandy volcanic soils rich in mineral elements, where they are grown on their own roots and propagated using the technique of layering, traditionally called “pass annanz”, which involves developing a new vine by encouraging the rooting of shoots still attached to the mother plant. For tying the vines, the so-called “vign” are used, strips made from willow trees according to an ancient tradition, thus excluding the use of polluting materials like plastic. In the cellar, fermentations and aging take place almost exclusively in stainless steel tanks, in order to preserve the varietal and territorial character intact, with some wines being worked in amphora instead.The labels of Cantine Olivella fall under the main denomination of the Vesuvius area, namely Vesuvio DOC, also in the type Lacryma Christi del Vesuvio. The vibrant mineral vein, conferred by the particular geological matrix of the soils, is certainly the distinctive trait of the wines of Cantine Olivella, expressions that convey the volcanic essence of the territory.
