Cantina Giardino

Nestled in the hills of Irpinia in Campania, Cantina Giardino is dedicated to preserving the region’s historic vineyards and its deep winemaking traditions. Founded in 2003 by Antonio and Daniela De Gruttola, the winery began as a rescue mission: to protect old-vine parcels—many between 60 and 100 years old—that were being abandoned as local farmers aged and industrial agriculture spread. Today, these vineyards form the heart of Cantina Giardino’s identity.

Working organically across a mosaic of high-elevation sites (typically 400–700 meters), the team tends indigenous varieties such as Aglianico, Fiano, Greco, Coda di Volpe, and Falanghina. The soils are rich in volcanic ash and tuff, giving the wines their distinctive structure and mineral drive.

In the cellar, Cantina Giardino follows a minimal-intervention approach that emphasizes transparency and authenticity. All wines ferment spontaneously with native yeasts. Whites often undergo extended skin contact, a hallmark of the estate and a technique that brings texture, color, and aromatic depth. Aging takes place in large, neutral oak, chestnut casks, amphorae, or stainless steel, depending on the character of each vineyard. Wines are bottled without fining or filtration and with very little—sometimes zero—added sulfur.

The result is a collection of expressive, soulful wines that capture the complexity of Irpinia’s landscapes. From the deep, structured Aglianico bottlings to the amber-hued, skin-fermented whites, Cantina Giardino embraces imperfection, intuition, and the character of each vintage. Every bottle reflects a commitment to heritage, craftsmanship, and the belief that great wines are born from living soils and patient hands.

T’ara rà – Fiano

T’ara rà is Cantina Giardino’s benchmark expression of high-elevation Fiano. The wine opens with aromas of citrus peel, chamomile, and crushed herbs, layered over a core of volcanic minerality. A short to moderate period of skin contact gives gentle texture and a subtle golden hue, while native-yeast fermentation keeps the palate vibrant and alive. A long finish of smoke, salt, and stone makes this one of the estate’s most precise, elegant whites.

Style: Bright, mineral, lightly textured
Perfect for: Crudo, citrus-led dishes, soft cheeses

Gaia – Greco

Gaia showcases old-vine Greco grown on tuff and ash soils. Extended maceration adds depth and an amber tint, bringing notes of apricot skin, pear, dried flowers, and warm spice. The wine is aged in neutral barrels, allowing its natural weight and structure to shine without oak influence. Savory, slightly oxidative tones mingle with a firm mineral backbone, creating a Greco that is both powerful and contemplative.

Style: Structured, amber, textural
Perfect for: Roasted poultry, root vegetables, aged alpine cheeses

Paski – Coda di Volpe

Paski is Cantina Giardino’s most expressive take on Coda di Volpe. The grapes undergo a long maceration followed by aging in old oak and, occasionally, amphora. The result is a golden, aromatic wine with notes of preserved lemon, quince, honeycomb, and wild herbs. Gentle tannins frame the palate, leading into a savory, slightly smoky finish.

Style: Aromatic, tannic white / orange
Perfect for: Spiced dishes, charcuterie, mushroom risotto

Re – Coda di Volpe (Extended Maceration)

Re is one of the estate’s deepest, most distinctive whites. Made from old Coda di Volpe vines, it undergoes intense, prolonged skin contact and elevage in amphora or chestnut casks. This creates a wine of remarkable grip and aromatics—dried orchard fruit, citrus oil, tea leaf, and resin—wrapped in a firm, earthy structure. A benchmark for extended-maceration wines in Southern Italy.

Style: Bold, tannic, oxidative-leaning
Perfect for: Hearty vegetarian dishes, aged cheeses, roasted lamb

Le Fole – Aglianico

Le Fole captures the raw power of Irpinian Aglianico. Sourced from old vines on volcanic soils, it ferments naturally and ages in large neutral botti. Dense, dark, and brooding, the wine shows notes of black cherry, tobacco leaf, graphite, and dried Mediterranean herbs. Despite the intensity, the high elevation freshness keeps it lifted and precise. Rustic yet refined, this is Aglianico in its most authentic form.

Style: Powerful, structured, volcanic red
Perfect for: Grilled meats, game, aged pecorino

Nude – Aglianico (Rosato)

Nude is a lightly extracted, skin-fermented Aglianico rosato that blends freshness with rustic charm. Expect notes of wild strawberries, pomegranate, rose petals, and gentle earthiness. The wine’s natural fermentation and unfiltered finish give it a hazy appearance and a savory, tactile texture rarely found in rosé.

Style: Textural, savory rosato
Perfect for: Mediterranean salads, charred vegetables, picnic fare