Cantine Olivella

On the north-western slope of Vesuvius, between Pollena Trocchia, Sant'Anastasia, and Somma Vesuviana, the Cozzolino and Giordano families have cultivated fifteen hectares since 1963, situated between 300 and 650 meters above sea level. The ancient volcanic soil and ungrafted vines define a hillside agriculture overlooking the Gulf of Naples, where the sea breeze constantly influences the ripening and aromatic complexity of the fruits. This environment is home to the Pomodorino del Piennolo del Vesuvio DOP, the house's sole denomination: a small, long-lasting fruit that the lava sands and significant temperature variations make dense, sweet, and concentrated. The preservation in hanging bunches, which keeps them for months, is the hallmark of a product designed to last beyond the season. Those who come here can walk the plots between 300 and 650 meters, observe the ungrafted vines, and taste the pomodorino against the backdrop of the gulf: a visit that links altitude, soil, and sea in a single glance.

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