Surf Lessons for All

PRODUCTIVE PHILOSOPHY

Grandpa Raffaele’s passion brought Giuseppe, Emiddia, Sonia and Lella to the creation of this wine project, related to the identification of the Vesuvius as a unique territory.   Even if Bosco de’ Medici is the realisation of an old dream (the one of grandpa Raffaele) it is also a family-run company raised by young people, so they are very open minded in researching new techniques and  in the making of new experiments by mixing the ancient tradition with modern techniques. In this way  we created the Dressel 19.2 a Caprettone amphora wine (we are the first in the Vesuvian area to rediscover this ancient vinification  instrument). We own 8 hectares of vineyards divided in small particles. We realised our small cellar with steel tanks reduced in size, in order to refine  the product individually. Our wine project has got a “sustainable” signature. We operate respecting the terroir going from biological to biodynamic. We want to send out these concepts not only through wines, but also with a real program for the transmission of biodynamic culture. This is how our experimental/biodynamic  vineyard was born. It’s  half a hectare of vineyard, located inside of Bosco de’ Medici manor. A place where all our guests are going to admire the growth of all the varieties of grapes cultivated by our company, and they could also learn everything about our techniques and products used for our viticulture.   We are one of the first company in Italy to experiment the radiesthetic, a technique based on the diffusion of radiofrequency as a support for the vineyard.


LOCAL LINE

our entry level are all born from the vinification of local grapes. We restore vineyard in a state of  semi-abandonment and we collaborate with small winegrowers on the Vesuvius, helping them to produce grapes suitable for vinification. Aglianico, Falanghina and Piedirosso at the base of our Ruber, Albus and Cor Semelae.


Ruber

  • Denomination, Type: Red Wine
  • Grapes: Aglianico 100 %
  • Production area: Torrecuso (Bn)
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Clayey – Calcareous
  • Exposure: E
  • Breeding System Yield per hectare: Guyot 90q
  • Harvest: Manual harvest in the first week of October.
  • Vinification: Soft pressing of whole grapes. Fermentation and maceration in steel silos. Malolactic fermentation in tonneau of 500 l.
  • Aging: 6 months in tonneau of 500 l. 4 months in steel. 2 months in the bottle
  • Alcoholometry: 12,5%
  • Service temperature: 16 °C
  • Tasting notes: Nose rich in spices. Red fruit and dark flowers to close the olfactory spectrum. Deep and tannic palate. To combine with game and red meats.


Albus

  • Denomination, Type: White Wine
  • Grapes: Falanghina (clone beneventano) 100 %
  • Production area: Torrecuso (Bn)
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Clayey – Calcareous
  • Exposure: E
  • Breeding System Yield per hectare: Guyot 90q
  • Harvest: Manual harvest in the first week of October.
  • Vinification: Soft pressing of whole grapes.
  • Aging: 8 months in steel silos at a controlled temperature. 2 months in the bottle.
  • Alcoholometry: 12,5%
  • Service temperature: 10 - 12 °C
  • Tasting notes: Round nose of exotic fruit and yellow flowers. Deep and velvety palate. To combine with white meats and structured seafood dishes. Also excellent with fresh and medium-aged cheeses.

Amor Iovis

  • Denomination, Type: White Wine
  • Grapes: Falanghina (clone flegreo) 100 %
  • Production area: Vesuvius
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot 90q
  • Harvest: Manual harvest in the third week of September.
  • Vinification: Soft pressing of whole grapes.
  • Aging: 8 months in steel silos at a controlled temperature. 3 months in the bottle.
  • Alcoholometry: 12%
  • Service temperature: 8 - 10 °C
  • Tasting notes: Wrapping nose of exotic fruit and yellow flowers. Tantalizing and mineral palate.
  • Pairing: Cutting board of Vesuvius cold cuts, legume soup with croutons; Scialatiello with the perfumes of the gulf; Pork tenderloin with potatoes and vegetables.

Cor Semelae

  • Denomination, Type: Pompeiano Igt Rosso
  • Grapes: Piedirosso 100 %
  • Production area: Terzigno - Boscoreale
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 90q
  • Harvest: Manual harvesting in the last week of September.
  • Vinification: Soft pressing of whole grapes. Fermentation and maceration in steel silos. Malolactic fermentation in tonneau of 500 l.
  • Aging: 10 months in tonneau of 500 l. 2 months in the bottle
  • Alcoholometry: 13%
  • Service temperature: 16 °C
  • Tasting notes: Red fruit and flowers of Iris and Garofano. Olfactory spectrum rich in hard spiciness. Deep and elegant palate. To combine with meat sauce and medium-aged cheeses.

Nectar Rosae

  • Denomination, Type: Rose wine
  • Grapes: Piedirosso 100 %
  • Production area: Terzigno - Boscoreale
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 85 q
  • Harvest: Manual harvest in the last days of September. Selection of the most suitable grapes.
  • Vinification: Crushing and subsequent fermentation at a controlled temperature, 6-hour pellicular maceration.
  • Aging: Aging 10 months in steel tanks at a controlled temperature.
  • Alcoholometry: 12,5 %
  • Service temperature: 12 °C
  • Tasting notes: A rosé with an elegant dress and gait, to the nose it grants itself with pleasure, offering hints of iris and red berries. The palate is extremely savory and fresh and the drink, even at colder temperatures, is pleasant for summer consumption.
  • Pairing: Vesuvian cold cuts platter, chicken salad with mustard; legume soup with croutons; Scialatiello with gulf scents.


SPARKLING LINE

our Vesevius are bubbles for all the tastes. Vesevius Charmat is born from a couvée of Falanghina from the Vesuvius,  carbonated in bulk tanks, in the homeland of Marinotti’s method, Valdobbiadene. It is a brut sparkling, but with a little sweet taste which turns to extra dry, living back a delicate and tasty bubble. The Charmat sparkling wine and also the Vesevius with Classic technique 18 months. It’s born from Caprettone grapes of the Vesuvius and takes the foam in our cellar, where it is subjected to the classic techniques of remuage and disgorgement. In this way is born  a sparkling wine with an elegant bubble but also explosive and fresh.


Vesevius Charmat

  • Denomination, Type: V.S.Q. Charmat – Martinotti
  • Typology: Brut
  • Production area: Terzigno – Boscoreale
  • Grapes: Falanghina (Clone Flegreo)
  • Altitude: 300 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 80 q
  • Harvest: Manual harvest in the first week of September
  • Vinification: soft pressing with extraction of the only flower must.
  • Aging: Refermentation in steel tanks and permanence on the lees for about 6 months.
  • Alcoholometry: 12 %
  • Service temperature: 6 - 8 °C
  • Tasting notes: Rich perlage and brilliant tones. Fresh citrus smell and soft palate.

Vesevius Rosè Charmat

  • Denomination, Type: V.S.Q. Charmat – Martinotti
  • Typology: Brut
  • Production area: Terzigno – Boscoreale
  • Grapes: Piedirosso
  • Altitude: 300 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 80 q
  • Harvest: Manual harvest in the second week of September
  • Vinification: soft pressing with extraction of the only flower must.
  • Aging: Refermentation in steel tanks and permanence on the lees for about 6 months.
  • Alcoholometry: 12 %
  • Service temperature: 6 - 8 °C
  • Tasting notes: Rich perlage and brilliant tones. Bouquet of red fruits and delicate palate. We recommend a combination with a fry or a seafood salad.

Vesevius Metodo Classico

  • Denomination, Type: V.S.Q. Charmat – Martinotti
  • Typology: Brut
  • Production area: Terzigno
  • Grapes: Caprettone
  • Altitude: 300 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 70 q
  • Harvest: Manual harvest in the first week of September. Selection of the most suitable grapes
  • Vinification: static decantation of the must after soft pressing of whole bunches.
  • Aging: Refermentation in the bottle and on the lees for about 18 months.
  • Alcoholometry: 12 %
  • Service temperature: 6 - 8 °C
  • Tasting notes: Brilliant, fine and long-lasting perlage. Delicate nose that recalls a room of leavened and yellow flowers. Delicate and persistent palate.


VESUVIUS LINE

the name Lacryma Christi comes from an ancient legend according to which Lucifer during the fall from the Even to the Hell dragged with him a piece of sky, and with his fall into the depths of hell it created a sinkhole in the Gulf of Naples, that was the Vesuvius. When God found in the Gulf of Naples that stolen part of the Even, started to cry, and from his tears were born all around the Vesuvius, Lacryma Christi’s  vineyards. The history of Lacryma Christi is part of the Vesuvian viticulture, especially in the area of Terzigno and Boscoreale. It tells the story of the heirs of the Pompeian winegrowers, which means of the religious orders and of the Medici family. These vineyards  represented a great domain, and they were divided among the owners, in the mid 18th century thanks to Giuseppe Medici III. Giuseppe  Medici IV was able to unify methods of cultivation and techniques of production: it was thanks to him that the entire territory produced Lacryma “fina” (thin) that was born thanks to the blending of different local grapes from the Vesuvius (pre phylloxera): Aglianico, Pignola, Olivella (Sciascinoso), Dolciolella, Capotuosto, Palombina (Piedirosso) and Priore. Michele, Giuseppe IV’ son, neglected the wine production.  In 1887 at the Exposition of Amsterdam and Rotterdam, red Lacryma Christi’s quotation was the highest, 1,75 forint per bottle, compared to 1,50 forint per bottle of Gancia di Cannelli brothers’ Barolo and Claris Appiani’s Chianti. During the Belle Époque Lacryma Christi wine declined, because  the customers taste turned to the elegance of French wines. In 1940 Mario Soldati wrote that red wine from Terzigno was a “very slight” wine. Only in 2000 the denomination began to be reconsidered. Our Vesuvian wine collection is a tribute to the ancient traditional Vesuvian wines and Lacryma Christi. Our Lavaflava  and Lavarubra bring back the tradition  of Vesuvian viticulture with the blend of local grapes. 


Lavaflava

  • Denomination, Type: Vesuvio Doc – Lacryma Christi
  • Grapes: Caprettone 85 % - Falanghina 15 %
  • Production area: Terzigno - Boscoreale
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 85 q
  • Harvest: Manual harvest in the second week of September. Selection of the most suitable grapes
  • Vinification: Soft pressing of whole grapes.
  • Aging: 8 months on the lees in steel tanks at a controlled temperature
  • Alcoholometry: 13 %
  • Service temperature: 8 °C
  • Tasting notes: It offers typical olfactory notes of the Vesuvian wine tradition. Hints of citrus fruit, which the alcohol content contributes to give it greater depth and intensity. In rapid succession broom flowers and iodine puffs. Savory and rich in acidity, to support a sip that is repeated with pleasure.

Lavarubra

  • Denomination, Type: Vesuvio Doc – Lacryma Christi
  • Grapes: Piedirosso 85 % - Aglianico 15 %
  • Production area: Terzigno - Boscoreale
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 85 q
  • Harvest: Manual harvest in the last days of September. Selection of the most suitable grapes
  • Vinification: Crushing and subsequent fermentation at a controlled temperature, 10-day pellicular maceration
  • Aging: 10 months in steel tanks at a controlled temperature.
  • Alcoholometry: 12,5 %
  • Service temperature: 14 - 16 °C
  • Tasting notes: A red of extreme elegance, with a ruby-colored garment and a sense of smell, offering a pleasant intensity, offering hints of irises and geraniums as in flowered balconies. Do not miss the charge of minerality and the typical marker of Aglianico, black pepper. In the mouth it is sapid and fresh and the drink, even at colder temperatures, is pleasant in any season.


POMPEII LINE

a variety of wines through which we create our philosophy of production: experimental, dynamic, sustainable, healthy.Pompeii White, already awarded with 2 glasses “Gambero Rosso”, is a wine coming from a  rare grape, Caprettone, which grows up only on the Vesuvius, in the south part of the volcano. The volcanic soil is perfect for this kind of grapes. This grapes is perfect for maceration, the wine comes from the vinification for 70% of the liquid  part inside of the steel tanks at controlled temperatures, and for 30% inside of the terracotta amphorae, where the grapes is let to macerate with the skin and stem for 20 days. The macerated part tastes as yellow fruits (Vesuvian apricots) and yellow flowers as the broom. Pompeii red is grown in  The Rounded Vineyard, where grandpa Raffaele spent most part of the day in contact with the grapes thanks to his great passion for the viticulture. It  comes from only Piedirosso grapes, locally called  “Per’ e Palummo” (from the red colour of the stem). It is a very elegant wine. Violet, Black Rose, Iris and Gillyflower, these are the aromas of this wine, a charming flower bouquet.


Pompeii Bianco

  • Denomination, Type: Pompeiano Igt White
  • Grapes: Caprettone 100 %
  • Production area: Terzigno - Vigna La Rotonda
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot and Spalliera; 70 q
  • Harvest: Manual harvest in the second week of September. Selection of the most suitable grapes
  • Vinification: Soft pressing of whole grapes. Fermentation and maceration (21 days with stalks) of 30% of the mass in Impruneta terracotta amphorae.
  • Aging: 70% of the mass refines 8 months in steel tanks at a controlled temperature. 30% of the mass refines 4 months in amphora and 4 months later in steel tanks at a controlled temperature. After the assembly, a further 2 months of aging in bottle follows.
  • Alcoholometry: 13 %
  • Service temperature: 10 - 12 °C
  • Tasting notes: The nose offers hints of yellow fruit and Vesuvian flora. The acidic and sapid compartments are moderate, the alcoholic and lashing vein. Serve with fresh and medium-aged cheeses. Excellent with a sea-scented risotto or with asparagus and mushrooms. Try it with a chickpea soup of Cicerale or Fagioli di Controne.

Pompeii Rosso

  • Denomination, Type: Pompeiano Igt Red
  • Grapes: Piedirosso 100 %
  • Production area: Terzigno - Vigna del Colonello
  • Altitude: 250 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: Sud
  • Breeding System Yield per hectare: Guyot and Spalliera; 70 q
  • Harvest: Manual harvesting in the last week of September. Selection of the most suitable grapes
  • Vinification: Temperature-controlled fermentation, 10-day pellicular maceration, malolactic fermentation in steel silos.
  • Aging: Stainless steel silos for 10 months, 2 months in the bottle.
  • Alcoholometry: 13 %
  • Service temperature: 14 - 16 °C
  • Tasting notes: Offers hints of flowers such as Iris, Carnation and Black Rose. Clear iodine and saline notes. Closes with a hint of spice. On the palate it offers a good alcoholic component and can be appreciated for its pleasant freshness. Perfect with medium aged pecorino and goat cheeses. Also suitable with a good meat sauce or with the classic Neapolitan sauté.


ARCHAELOGICAL LINE

this is the most experimental part of Bosco de’ Medici. The wines produced  here are the fruit of a wine and archaeological  study on variety and cultural techniques. Dressel 19.2 comes only from Caprettone grapes and complete the vinification totally inside of terracotta, and ages in terracotta amphorae placed underground in the soil of our ancient farmhouse from  18th century. It’s a tribute to an important archaeologist: Heinrich Dressel. “19.2” is referred to the particle of Caprettone grapes used only to make this wine. Agathos is a red wine which comes only from red Piedirosso grapes. It grows in our small vineyard (a couple of hectares)  cultivated as sapling, located in Lettere (on the Milky Mountains). It reproduces an ancestral viticulture, that comes from the Greek tradition. The name Agathos comes from an ancient guardian of the vineyards: Agatodemone (which was depicted in the shape of a snake in the House of the Centenary).


Dressel 19.2

  • Denomination, Type: Pompeiano Igt White
  • Grapes: Caprettone 100 %
  • Production area: Terzigno
  • Altitude: 350 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: Guyot 60 q
  • Harvest: Manual harvest in the second week of September
  • Vinification: Soft pressing of whole grapes. Fermentation and maceration in terracotta terracotta dolia (21 days, with stalks).
  • Aging: 4 months in overwater dolia. 7 months in steel silos at a controlled temperature. 4 months in the bottle
  • Alcoholometry: 13 %
  • Service temperature: 12 °C
  • Tasting notes: Wide organoleptic spectrum, rich in olfactory notes. They range from hints of medlar and apricot with hints of yellow peach and broom flowers. The mineral plus of sulfur notes penetrates the beeswax. Deep palate and slightly corrugated by a tannin that the maceration has made alive. To combine with fish dishes with an important structure and medium-aged cheeses.

Agathos

  • Denomination, Type: Pompeiano Igt Red
  • Grapes: Piedirosso 100 %
  • Production area: Terzigno
  • Altitude: 300 m S.L.M.
  • Soil: Sandy - Volcanic
  • Exposure: S/O
  • Breeding System Yield per hectare: alberello 60 q
  • Harvest: Manual harvest in the first week of October.
  • Vinification: Soft pressing of whole grapes. Fermentation and maceration of 15 days in steel silos. Malolactic fermentation in tonneau of 500 l.
  • Aging: 10 months in tonneau of 500 l. 3 months in the bottle.
  • Alcoholometry: 13 %
  • Service temperature: 16 - 18 °C
  • Tasting notes: Nose of extreme elegance. Forest fruits are accompanied by notes of black and purple roses. Soft and persistent palate. To combine with stews and red meats.

Apianum

  • Denomination, Type: Raisin wine
  • Grapes: Falanghina (clone beneventano) 100 %
  • Production area: Torrecuso (Bn)
  • Altitude: 250 - 350 m S.L.M.
  • Soil: Clayey - Calcareous
  • Exposure: E
  • Breeding System Yield per hectare: Cropped low curtain a Guyot 60 q
  • Harvest: Manual harvest in the first week of October.
  • Vinification: Soft pressing of dried grapes.
  • Aging: 12 months in barrique
  • Alcoholometry: 12,5 %
  • Service temperature: 12 °C
  • Tasting notes: Chopping of seasoned and blue cheeses. Home sweets.

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