The dawn of time made in Pompei: the Sumptuous, Austere, Aristocratic wine of the Ancient Roman Emperors! Cultivated with system: “Vigna a palo”, according to the ancient roman farming techniques and "Alberello".

This project started in 1996, when the Soprintendenza Archeologica of Pompeii appointed Mastroberardino, one of the most well-known and ancient Italian wineries (200 years old) to reintroduce vine growing in the ancient city of Pompeii. On that occasion, a number of ancient cultivated areas, located inside the archaeological park, were arranged for experimental purposes. Wine played a significant role in the lives of Vesuvian people, indeed. Archaeological excavations, botanical studies, and the discovery of casts of vine roots and their supporting stakes (for ever immortalised by the 79 AD great eruption) confirmed that vine was grown within ancient Pompeii’s city walls, in the gardens and orchards which beautified villas, and especially in the quarters located in the outskirts of the city, near the Amphitheatre.

Five vineyards such as Oste Eusino, Casa della Nave Europa, Osteria del Gladiatore, Forum Boarium, and Casa del Triclinio Estivo, were established for an overall surface of approximately 1 hectare. Here, following the same cultivation techniques previous to the great eruption (marked by a high density, close rows supported by wooden chestnut stakes, placed following the imprints preserved by chalk casts where 2000 years ago other stakes had been set), local vines have been planted, Piedirosso and Sciascinoso, chosen on the basis of archaeological discoveries, botanic, bibliographic and iconographic studies, also carried out on ancient Pompeian frescoes. The totality of the planted vineyard area today is of about 1.5 hectares, divided into 15 plots. The last plants realized were dedicated almost entirely to the Aglianico vine. The plantation is the one already adopted, of 1.20 mt per 1.20 mt equal to 4 Roman feet per 4 feet Roman feet. So the wine Villa dei Misteri has turned into a blend of three different varieties, with the following percentages: Aglianico approximately 50%, Piedirosso 40% and Sciascinoso 10%.

It was in 2001 that the first vintage from ancient Pompeii’s vineyards was released, in a limited quantity, 1,721 bottles, following the first harvest, vinification and ageing in wooden casks. Vine growing began here, and here, after 2000 years, we once more propose a wine made in Pompeii. The harvest starts at the end of October. The wine ages for twelve months in barriques, and for 6 additional ones in bottles. The wine’s name too was chosen as a homage to one of Pompeii’s best-known archaeological sites, with the aim to bring to mind something intriguing that slowly becomes unveiled: the mystery of a deep research capable of overriding a period of two thousand years.

APPELLATION: Pompeiano Rosso IGT

ALCOHOL: 13,00°

VINEYARD: Inside the archaeological site of Pompeii

SOIL: Volcanic, loose, rich in minerals and lapilli.

EXPOSURE: South

ALTITUDE: 30 m a.s.l.

VINES PER HECTARE: 7.000 vines per hectar

PERIOD OF HARVEST: End of October

VINIFICATION: Classic vinification with long skins maceration at controlled temperature

REFINING: 12 months in new French oak barriques About 5 years in the bottle before release