Vesevo Winery sits in the Irpinian hills of Campania, where winemaker Antonio Melone makes focused, mineral-driven wines from one of Italy's most exciting terroirs. The defining advantage here is geography: terraced vineyards planted 450–700 metres above sea level catch a constant cool breeze off the Bay of Naples. Over centuries, that same breeze has carried volcanic ash from Mount Vesuvius inland, building soils rich in phosphorus and potassium that give the wines their distinctive mineral backbone. This is serious, uncompromised winemaking grounded in place.

About Vesevo Winery

Vesevo's vineyards cluster near Tufo and Torrioni within the Tufo D.O.C.G. zone—home to the white Greco varietal—where large temperature swings between day and night concentrate flavour and maintain natural acidity. The calcareous and basaltic soils—volcanic deposits from Vesuvius—are the engine of these wines' character. Antonio Melone's philosophy is to capture the vineyard's work in the cellar without overcomplication. The whites are fermented at deliberately cool temperatures of 13–14°C, a technique borrowed from New Zealand winemaking that preserves delicate aromatics and mineral definition. For the reds, Melone sources Aglianico from the warmer Benevento area for the approachable entry wine, then selects higher-altitude fruit for the 'Ensis' bottling, where extra concentration and complexity reward cellaring. This tiered approach means you're not paying for a single expression; you're buying the terroir at different altitudes and different price points, each with its own purpose.

Vesevo Winery Wines in Our Collection

Start with the 2024 Tufo white made from Greco (89 points, James Suckling 91). This is the house signature: scented, bone-dry, with a texture that fills the mouth and layers of subtle mineral and stone fruit flavour. The 2024 Falanghina offers delicate white-flower perfumes with mineral notes and a full, ripe palate—another cool-fermented white built for seafood. For red, the 2023 Aglianico Campania (90 points) is the affordable entry to the producer's house style: savoury, structured, food-friendly. Step up to the 2016 or 2017 Ensis Taurasi (93 points and 90 points respectively, James Suckling) if you want concentration and ageing potential; this is Aglianico from the highest plots, made for patience and serious food. The range covers aperitif whites, everyday reds, and one serious collectible—all from the same volcanic soils.

Food Pairing

The Greco-based Tufo white and Falanghina are natural partners for raw shellfish, grilled white fish, and seafood pasta—anything that needs mineral acidity and aromatics. The Aglianico Campania pairs with roasted chicken, tomato-based pasta dishes, and cured meats. The Ensis Taurasi demands slow-braised beef, wild boar, aged cheeses, or game birds; it's the wine for the table's centrepiece.

What makes Vesevo's location special?

Terraced vineyards at 450–700m on volcanic soils enriched by Mount Vesuvius ash. A cool Bay of Naples breeze maintains acidity and concentration; large day-night temperature swings intensify flavour.

Why are Vesevo's whites fermented so cold?

Cool fermentation at 13–14°C (New Zealand-style) preserves delicate aromatics and mineral definition, capturing the vineyard's subtle flavours rather than obscuring them with warmth-driven alcohol notes.

What's the difference between Aglianico Campania and Ensis Taurasi?

Aglianico Campania uses fruit from warmer Benevento plots—approachable, food-friendly. Ensis selects higher-altitude fruit with more concentration and complexity, built for ageing and serious dishes.

Who makes Vesevo wines?

Winemaker Antonio Melone makes Vesevo wines in the Irpinian hills of Campania, Italy. His vineyards cluster near Tufo and Torrioni within the Tufo D.O.C.G. zone, built on volcanic soils enriched by Mount Vesuvius.

What style of wine does Vesevo make?

Vesevo makes mineral-driven whites from Greco and Falanghina, and structured reds from Aglianico. The 2024 Greco di Tufo scored 89 points: bone-dry, scented, with subtle mineral and stone-fruit layers. Reds range from approachable to age-worthy.