Many of the most interesting wines grown in Italy come from regions that were unknown (or very underestimated) just a few years ago. Campania is now established as an excellent source of distinctive, forceful red and white wines from native grape varieties, but even in Campania there are growing areas that seem to come out of nowhere; one such surprise is the Amalfi Coast. I had associated the area mainly with Limoncello and honeymooners, but after tasting with some small producers from the region it became clear to me how interesting these wines can be. Luigi Reale runs his family's inn and restaurant in the village of Tramonti, on the hills above the Amalfi Coast. Almost as a hobby, he also makes about 1,000 cases of wine each year, all from varieties indigenous to Campania and indeed to this area specifically. We import two of these wines, the ‘Aliseo’ white and the ‘Cardomone’ red. Both are cleanly made, individual and delicious. Luigi's vines are between 70 and 120 years old, which is to say pre-Phylloxera; they are ungrafted.Ungrafted vines are those which have been planted on their own roots because the soil does not support the Phylloxera insect. These soils, mostly consisting of sand or slate, are rare, and whole vineyards of ungrafted vines are extremely rare. The volcanic soils of southern Italy and Sicily support more ungrafted vines than any other wine-growing area I have visited, but it's still very unusual. Most of these vines at Reale pre-date the arrival of phylloxera in this area. Azienda Agricola Reale can claim a centenary experience in the field of agriculture in the Amalfi Coast. Their vineyards keep out and out wonders of nature.\nCentenary Vineyards:Centenary indigenous grapes form the cornerstone of their wines.Indigenous grapes, grown a few miles from the sea, in the beautiful scenery of the charming village of Gete, find their natural environment here, benefiting from a mild climate all year around.Located in Tramonti, in "Borgo di Gete" 500mt above sea level, suspended between the turquoise sea and the blue sky of the amazing Amalfi Coast.A characteristic XIII century stone church and grape pergolas are the backgrounds for the Azienda Agricola Reale. Grapes have continued blossom since 1920. Agrumia is proud to bring to your table these wines, from this heavenly setting for you to taste the real treasure.\nALISEO ORGANIC WHITE WINENamed after the wind that brings good weather, the ‘Aliseo’ is made of 50% Biancolella, 40% Biancazita (said to be a type of Falanghina), and 10% Pepella. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. The wine is fermented and aged in stainless steel to allow the best expression of the fruit, with no malolactic fermentation. Aromas and flavours include flowers, lemon-peel, herbs (including tarragon), and wet stones; the mouthwatering fresh acidity gives a very long finish. This is one of the best southern Italian white wines I have drunk, and there is a stiff competition these days. 200 cases produced.CARDAMONENamed after the district where the vineyards are found, Cardamone is made of 80% Per' E Palummo (the local name for Piedirosso) and 20% Tintore di Tramonti, a local grape known for its very dark colour. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. The colour of this wine is indeed a deep appetizing dark purple-red with violet glints. In aroma and flavour, the wine is plummy, spicy (especially black pepper), chewy, and very long; it shows very attractive fresh fruit flavours from such a warm climate. The winemaking is expressive but completely clean, fermentation is done in stainless steel, and ageing in stainless steel and 400L barrels. 450 cases produced.BORGO DI GETEOnly the best variety of Tintore grapes are blended to make this unique wine. The Vines were planted almost a hundred years ago. This wine honours the men who still believe in the traditional methods of wine production, which takes place in the hills overlooking the sea.The colour of this wine is a deep dark purple-red with violet glints. In aroma and flavour, the wine is plummy, spicy and very long; it shows very attractive fresh fruit flavours from such a warm climate. The winemaking is expressive but completely clean, fermentation is done in stainless steel, at a controlled temperature, and maceration takes about 15 days. Ageing takes place for 18 months in French barriques.Only 1600 bottles produced.