1990 – winery foundation (Giordano + Cozolino families)

2012 – collaboration begins with consultant Sebastiano Fortunato

2021 – reorganization of production

This is the growth journey of Cantine Olivella, a winery that today stands in excellent shape. With a novelty: a sparkling wine, completing the range starting from the excellent Catalanesca.

Olivella is distinguished by its outstanding production of Catalanesca del Monte Somma: a grape introduced by the Spaniards, with large clusters and late ripening, once remembered as the “Christmas grape.” After a long period of oblivion as a table grape, it was reintroduced into the register of wine grapes. Labels are still few, and without doubt, Olivella’s stand out with two different interpretations: Katà, fresh and immediate, and Summa, more complex and seductive, truly remarkable.

cantine olivella – WINES

The latest release is also based on Catalanesca: the sparkling wine Hèbon – Metodo Classico Extra Brut; 50% Catalanesca, 25% Caprettone and 25% Piedirosso, with tirage using must, a 30% cut with a perpetual reserve started in 2017 aged in amphora, and 36 months on the lees.

The tasting is completed by local products that, as always, enhance the flavors, especially when highlighted by young talents such as Francesco Cozzolino, who takes charge of the kitchen for occasions like these, both at home and beyond.

cantine olivella – pasta and food made by francesco cozzolino

Behind it all is Ciro Giordano (3rd generation). Dynamic and unstoppable, also leading the Vesuvio Wine Consortium. With him, the winery innovates, grows, and gives voice to the territory.

Vesuvius is not just a volcano. It is myth, primordial force, a symbol of Naples in the world. Bottling this imagery means telling a story of energy, identity, and roots.