The Harvest at Bosco de’ Medici: The Moment of Gathering and Celebration
An autumn letter from the estate on the slopes of Mount Vesuvius
There is an unmistakable aroma in the air across our vineyard during these early days of autumn. It is no longer the harsh, white light of July, but a gentler air, filled with the sweet scent of grape must and volcanic earth warmed by the late sun. The wait is over. After months of dedication and patience, the rows are ready to reveal the fruits of an entire season.
The harvest—the vendemmia—is not merely a gathering of grapes: it is the culmination of a continuous dialogue between man, the vine, and Mount Vesuvius.
What Is Happening in the Vineyard and Cellar Right Now
Between the second half of September and October, the vineyard undergoes a complete transformation. The grapes, which were small and hard back in July, have completed their slow evolution: they are now soft, brimming with sugars, acidity, and aromatic elegance. The time to harvest has arrived.
The harvest at Bosco de’ Medici respects the rhythm and timing of each individual grape variety, as every grape tells a different story and ripens according to its own natural clock:
Caprettone and Falanghina: The white grape varieties are usually the first to reach the cellar. The golden clusters of Caprettone, the true symbol of our volcanic viticulture, are hand-picked with care to preserve their vibrant minerality and crisp acidity, shaped by breezes from the Gulf of Naples.
Piedirosso and Aglianico: Next come the red grapes. The clusters of Piedirosso, displaying rich red-purple hues and red-tinted stems (from which its dialect name “Pèr’ e Palummo” derives), reach full maturity, offering complex aromas of red fruits and distinctive mineral notes.
The gestures between the rows are ancient and precise: shears snip the stems, and the clusters are placed delicately into small crates to prevent the grapes from crushing before they reach the winery. There, our winemaker Vincenzo Mercurio and our team receive the grapes, initiating the transformation from fruit to wine.
The Ungrafted Spirit: From Soil to Bottle
Harvesting clusters from our ungrafted vines (piede franco)—historic plants growing directly from the volcanic soil without American rootstocks—bestows an even deeper significance upon the harvest.
When we cut a bunch of Piedirosso or Caprettone from these historic vines, we touch an unbroken link with history, the very same heritage praised by ancient Romans celebrating the wines of Vesuvius. The sandy soil and leucite of our land not only shielded these roots from phylloxera, but today deliver an uncompromised purity and mineral identity to the glass that cannot be replicated anywhere else.
The Fruit of an Intense Summer
The summer heat of July and August, balanced by cool night-time temperature drops and steady sea breezes, has done its work. The grapes have reached harvest in perfect balance: concentrated in structure, yet endowed with the freshness and sapidity that make Vesuvian wines so age-worthy and distinct.
Every vintage tells its own story, and this harvest encapsulates within every grape the memory of the summer sun, the rains, and the breath of the volcano.
Experience the Magic of the Harvest
The cellar is alive again with sounds, shared effort, and the gentle fermentation of must in the tanks. It is the most intense, demanding, and rewarding time of the year.
We invite you to share in this ancient tradition. Come walk through the rows adorned in autumn colors, breathe in the fragrance of freshly picked grapes, and taste the gifts this extraordinary volcanic land creates.
We are here, on the slopes of Mount Vesuvius, ready to welcome you and toast to the new vintage.
