The winery Farro del Fusaro, in the Commune of Bacoli was founded in 1926.

Michele Farro inherited from his family the estate and with great passion he launched in 1997 a program for the rediscovery and promotion of the wines in the Campi Flegrei area.

The Piedirosso and the Falanghina wines of the Campi Flegrei area have been classified as D.O.C. wines.

A program which is based on the absolute quality throughout the whole production process starting with the monitoring and selection of the soil and grapes. Also, with the repositioning of the wines with a view of historical references in order to offer a product which is ever closer to the tastes and expectations of the wine enthusiast.

The populations of the South-Eastern Mediterranean boast a civilization which is older than of that of Europe. They were the first to start the cultivation of vines, understanding that by means of pruning they could obtain less abundant, but more concentrated fruit, thus creating wine that was alcoholic and of good quality.

In the 9th canto of the Odyssey there is a critical judgment of wines and systems of wine-making of the Cyclops, which only an expert viticulturist could have made, in this case a Greek.

Classical archeology and philology affirm the transplanting of vines from Attica to Cuma.

Nestore’s cup, among the archaeological finds on Ischia, is a witness to this transplanting with its Greek inscription in Homeric hexameters translated by Marcello Gigante.

The Flegrean vines, belonging to the Hellenic aristocracy, became famous in the Roman era and were produced in great quantity .

Campi Flegrei Area

The area of production includes seven communes around Naples in one of the richest areas in history and natural beauty. The soil, being derived from volcanic eruptions, rich in ashes, lapilli, pumice, tuff and micro elements which, bring aromas and tastes in the wines which are absolutely unique. The volcanic nature of the sediment of these areas has protected the vines from phylloxera (a scourge which raged through Europe in the second half of the 19th century). The grapes being protected in this way are described by oenologists“a piede franco” as being original and not grafted.