La Vinicola di
Antonio Gismondi
Campania

The Gismondi family have farmed their land in Cerreto Sannita for several generations; grapes, olives and vegetables. Aside from some grapes which they vinified themselves, the fruit was sold to the local cooperative, until 2018.

Antonio Gismondi, a pizzaiolo, was living in Spain and running his own pizzeria outside of Barcelona. Antonella and Massimo of Partida Creus frequented Antonio’s restaurant and they formed a firm friendship. At this point Pasquale, Antonio’s father, was looking after the vineyards.

It was in 2016 when Massimo and Antonella were in Cerreto Sannita visiting that Massimo encouraged Antonio and the family to take the wine to market as he saw potential in what was being produced. Attending Wein Naturel in Cologne in 2017 brought great feedback that they decided to pursue wine in a commercial way rather than selling the fruit. At the beginning of 2018 Pasquale retired and Antonio returned to Cerreto Sannita.

La Vinicola di Antonio Gismondi was established in 2019 with their first harvest. The following year in January, a meeting in Paris led to them presenting their wines at a trade event in Loire at the cellar of Babas. This is where I was fortunate enough to meet Antonio and his wife Anabel, we were introduced by Massimo and Antonella of Partida Creus.

Located in the province of Benevento, Cerreto Sannita lies one hour north-east of Naples. The climate, whilst continental, is unique, with the humid winds from the Tyrrhenian Sea colliding with the southern section of the Apennines mountain range. Despite being just 60 km from the coast, the temperature is cooler with more frequent rains, in winter there is fog and night frost. The freshness you find in the wines from Gismondi is a reflection of this microclimate, despite being from the hot south.

At 380 meters altitude, the vineyards now cover 3.5 hectares, the soils stoney clay over volcanic subsoil. Under vine they have Falanghina, Malvasia di Candia, Trebbiano Rosa and Moscato Bianco for whites, the vines ranging from 5 through to 35 years. The reds were planted a little over 10 years ago and include Sangiovese, Merlot, Freisa and Camiola.

The land has only ever been farmed in organics, and without any chemical inputs. Some biodynamic principles have been part of their agricultural practices over the years, it’s the traditional way for many Italian families, respect for nature.

The grapes are only hand harvested, the work in the small cellar is minimal and without any additions. Fermentation and élevage is completed in stainless steel tanks.