Casa Setaro, Falanghina "Campanelle" Campania, Italy 2024

Casa Setaro’s bright, clean, smoke-kissed Falanghina comes from vines planted at 250 meters altitude in Vesuvio National Park, in the commune of Bosco del Monaco. It ferments in stainless steel for around 20 days, then spends six months on its fine lees in steel and an additional two months in bottle before being released for sale.

Massimo Setaro is seeking to transform the zone’s reputation and bring the wines of Vesuvio the modern-day recognition he feels they deserve. Heir to the renowned Setaro pasta-making enterprise, fourth-generation Massimo founded Casa Setaro in 2004, beginning with his family’s small pre-phylloxera holdings around their hometown of Trecase on Vesuvio’s southern slopes. Massimo has since planted new parcels, and today the estate totals 12 hectares–notably, of exclusively own-rooted plant material, as this zone’s unforgiving volcanic sand is inhospitable to phylloxera.