Ippolito

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Vincenzo and Gianluca are impressive young men – obviously very committed, very proud. Much of their production is sold locally in the Italian market. They are moving carefully but resolutely to modernize a winery in a very old, very poor part of Italy. That does not mean “modern” wines – macerations average 20 days or more for the reds, achieving extractions with very impressive tannins and dry extract – but it does mean that means are sought to work always better in the vineyards, to grow healthier fruit and to let the vineyard speak through the wines, to develop their export market, to understand what the future will bring.

Brothers Vincenzo and Gianluca Ippolito are the youngest in five generations of Ippolito grape farmers and wine growers. Their 100 hectares or so is divided between about 70 on the Mancuso hillside, and another vineyard very close to the sea. The clay-marl soils of the Mancuso hillside are planted to Gaglioppo, the clay quickly turning to a slippery-gooey mess when saturated by rain. Their farming does not purport to be Organic, but is as natural and respectful of the land as possible.

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