Nardone

History

Three generations of family vineyards

The estate's agricultural roots predate the winery itself. Its 10 hectares of vineyards have belonged to the family for three generations. Domenico, the current owner's grandfather, established the work later continued by his son Vincenzo. The present heir, referred to as both Domenico and “Mimmo,” grew up among the vines and carried that work into the current enterprise.

2006: establishment of Nardone Nardone

Nardone Nardone was founded in 2006 at Pietradefusi in Irpinia, within the Taurasi area. Mimmo chose to remain in Irpinia and pursue winegrowing, vinifying grapes produced exclusively in the family's own vineyards. The project was conceived around small-scale, artisanal production, respect for the territory and continuity with the area's traditional varieties.

Development of the present estate

The family vineyards extend across the respective production areas of Fiano di Avellino DOCG, Greco di Tufo DOCG and Taurasi DOCG; the Taurasi vineyards are associated with the locality of Campoceraso. Additional production encompasses Irpinia Aglianico DOC, Irpinia Falanghina DOC and Monica Campania Rosso IGT.

Vinification and maturation are carried out at Dentecane, where the production cellar was excavated deep underground to provide suitable conditions for maturation and ageing. The ground floor accommodates the administrative functions, retail showroom and tasting room. Vineyard work and harvest remain manual, while temperature-controlled steel and oak vessels form part of the cellar's production equipment.

Before 2006Domenico, Mimmo's grandfather, established the family's vineyard work; Mimmo's father Vincenzo subsequently continued it. The family's vineyard holdings passed through three generations.

2006Nardone Nardone was founded in Pietradefusi, Irpinia, with Mimmo vinifying grapes grown exclusively in the family's vineyards.

Present structureThe family farms 10 hectares in the production areas of three Irpinian DOCGs and makes and matures its wines in an underground cellar at Dentecane, with a showroom and tasting room at ground level.

Terroir

The vineyards occupy several distinct production areas in Irpinia, ranging from approximately 230 to 550 metres above sea level. The general soil profile is calcareous and clay-rich, while individual sites range from calcareous clay to calcareous, medium-textured soils. The vines are predominantly exposed to the south or midday sun.

The estate associates its microclimate and calcareous-clay soils with healthy fruit and structured wines. The lower sites at Pietradefusi stand at approximately 230–280 metres; the Torre le Nocelle holdings are at approximately 270–300 metres; and the Santa Paolina vineyard reaches 550 metres. Campoceraso is identified as the locality connected with Taurasi production.

Winemaking

Estate-grown grapesProduction uses grapes grown exclusively in the family's 10 hectares of vineyards.

Manual harvestHarvest and agronomic operations are performed by hand.

Integrated vineyard managementIntegrated Pest Management is used throughout the family vineyards.

Underground cellarThe Dentecane cellar is excavated deep underground for maturation and ageing.

Temperature-controlled tanksSteel tanks with temperature control are used in vinification.

Oak maturationThe cellar uses French and Slavonian oak for red-wine maturation.

All grapes used by Nardone Nardone come from the family's 10 hectares of owned vineyards. The estate follows Integrated Pest Management, linking this approach with its microclimate and calcareous-clay soils in the pursuit of healthy grapes.

Harvesting and agronomic work are performed manually. Training systems vary by block: Guyot-pruned espalier is used for Greco and Falanghina, while spurred-cordon or spur-pruned espalier is used for the Aglianico, Merlot and Fiano holdings. Planting densities stated for the individual vineyards range from 800 to 5,000 vines per hectare, with yields ranging from approximately 30 to 100 quintals per hectare. Harvest extends from the first ten days of September for the early red block through late October for Aglianico.

Vinification and maturation take place at Dentecane in Pietradefusi. The cellar is excavated deep underground to protect the conditions required for wine maturation and ageing. Grapes brought in from the manually harvested family vineyards are selected and processed in this production area.

Temperature-controlled steel tanks are used for vinification, including white fermentation and the controlled-temperature fermentation of red grapes. The red-wine process includes classical red vinification and extended contact with the skins. Oak maturation employs both French and Slavonian oak, depending on the production. Steel or metal tanks are used for white-wine maturation, while bottle maturation follows tank or oak ageing for several parts of the range.

Administrative areas, the retail showroom and the tasting room occupy the ground floor above the production and maturation spaces.

Philosophy

Nardone Nardone presents winegrowing as a choice to remain in Irpinia and invest in its agricultural potential. Mimmo's decision to stay is framed as both a personal commitment and the continuation of a farming tradition inherited from his grandfather Domenico and father Vincenzo.

The estate's declared priorities are artisanal, small-scale quality, respect for the territory and continuity with Irpinia's traditional varieties. Its identity also rests on a strong sense of belonging to the land and on Irpinian hospitality. Manual work, family-owned vineyards and exclusive use of estate-grown fruit give practical form to those principles.