When You book a nice apartment in Positano Apartment in Positano – Amalfi Coast, with us You’ll realize  how beautiful and magic this town is.

At sunset, the town is the only producer and winemaker Joseph Apicella. His wine making from time immemorial, although until the ’75 sold in bulk, everywhere there were wine bars and restaurants can appreciate a good red, that had nothing to envy to the most famous wines. Then, Peppe Apicella (that’s how his friends call him) began to bottle his wine and courageously to propose around Italy, especially where the presence of his fellow villagers had given rise to the emergence of restaurants and pizzerias. This applies, in fact, that by Sunsets are irradiated throughout Italy for generations of pizza, that the example of Louis Jordan, who was the first after the war he opened a pizzeria in Loreto di Novara.The expansion and success come from the eighties, though Apicella remains committed to the principle that only a small winery can provide those treatments that require a good wine. So the five acres of family were the ones with the old screws Piedirosso and Aglianico, foot works, and with a yield on the ninety quintals per hectare, well below the 110 expected to be disciplined in ’95.

The company produces white, red and rosé for a total of forty thousand bottles, with a predominance of red, the type not only more distant tradition, but most in demand by the market. And it was the growing success of this wine to push Apicella to create, since 2000, a Rosso Riserva Vigna battered three thousand units, based on 60% and Aglianico Piedirosso, with three years of aging, including two in bottle. Vigna battered represents the first milestone of the family Apicella, where even the children – Prisco young winemaker, and Fiorina, studies in business – live with love and the fate of the transport. At first this was followed a’Scippata Reserve, which is indicated by the name of the local vineyard, all on foot works, which originally appeared rugged and steep, as often is the territory here. The fund was established in the early thirties with the purchase of the forest that the Old Forest, an excellent investment for the particular nature of the land and all the happy position at noon. Just one hectare, to break up by force of arms and an ax, before planting the cuttings and Piedirosso Dyer, rigorously chosen among the best in the area.

Then, the wise provision of the grape in the framework, where each item includes five cuttings together. Ordered geometry, which gave rise to a series of plots, each capable of containing three rows of vines grown on pergolas, with the typical plant chestnut poles.Since 1931, a period in which it is born a’Scippata – apart from the modern equipment and new winemaking techniques – here nothing has changed. Peppe Apicella, heir to the vineyard, I worked as his ancestor, with operations carried out manually, given the rugged nature of the place. Pruning, tying the branches, the change of guardians, we always refers to gestures and techniques of the past. Careful harvest in early November – a date not to be overlooked for a grape rather delicate as the dye – can count on only forty pounds, or just over one hectare of vineyard. Then in the cellar, that philosophy requires a delicate baling and a long fermentation on the skins for better respect of the original character of the grape

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Positano wines