After Italy’s big-city trilogy of Rome, Florence and Venice, the Amalfi Coast remains the most popular destination for visitors to the boot-shaped nation of Italy.
Hugging the northern shore of the Gulf of Salerno, this curvaceous coastline boasts some of the most jaw-dropping settings in the world. It all adds up to a postcard-perfect Italian summer escape in an area so special that it’s UNESCO-protected.
But while the often over-crowded Amalfi and Positano are well established on the mainstream tourist path, one Amalfi Coast town remains less known and offers an intriguing mix of sea views, artistry, beauty and simplicity.
White-washed buildings, clothes hanging to dry, arched doorways and colorful ceramics abound – meet Vietri sul Mare, the gateway to the Amalfi Coast.
Think drinks and the Amalfi Coast, and limoncello is what first comes to mind, but the region of Campania also produces wines to rival some of the more celebrated French varieties.
With a true passion for the land, Patrizia Malanga took over a semi-abandoned two-hectare plot in Raito, a district in the hills above Vietri, and started her own organic wine production. The views from the vineyard are nothing short of incredible.
Together with her assistant Alfonso they run daily wine tours and tastings of her certified reds and rosé together with tasting plates for lunch or dinner. They sometimes even throw in a local ceramics demonstration by the neighboring Liguori family. Patrizia may even organize a secret Vietri tour to previously undiscovered thermal baths that date back to Roman times.
Le Vigne di Raito, Via San Vito, 9, 84019 Raito – Vietri sul Mare, Italy; +39 089 233428
scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers.
These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press.