In the heart of Vesuvius National Park, at the foot of Mount Somma, Cantine Olivella was born. This Somma-Vesuvius complex was formed following the eruption of 79 AD.
The name Olivella derives from a spring that, from the summit of Mount Somma, was used to supply water to the Royal Palace of Charles of Bourbon. Just near this spring, a wine jar was found with "Sextus Catius Festus" written on it, ancient wine producers and their logo, which, to this day, has also become the symbol of Olivella Cellars. This is proof that the said area has always been of fundamental importance for viticulture and wine production.
Cantine Olivella produces its wines from 12 hectares of vineyards divided among three municipalities: Sant'Anastasia, Pollena Trocchia and Somma Vesuviana. The vineyards are located on sandy-volcanic soil and the vines are totally free-standing, thanks in part to their multiplication by propagation, which is called "Pass Annanz"
With the succession of different volcanic eruptions, numerous elements such as potassium, iron, phosphorus, silica... have been stratified in the soil. But, key components, are also black sands and lapilli, larger or smaller, which make the soil highly permeable and, above all, make the environment unfavorable for the multiplication of parasites. It is precisely this aspect that has made it possible to avoid the spread of phylloxera by allowing free-standing vines.
The grapes that are harvested are typical local ones such as Catalanesca, Caprettone and Piedirosso. Agriculture is organic, and the farm's approach is exclusively aimed at environmental sustainability with the use of techniques such as green manure and organic fertilization and manual management of the most delicate operations.
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