Wines

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.

While Falanghina often makes its way into the final blend of a white Lacryma Christi del Vesuvio, Casa Setaro’s is pure Caprettone—the most adamantly local variety in their zone—planted in the commune of Bosco del Monaco at 250 meters above sea level. Vinified and aged like the Falanghina, with six months in stainless steel on its lees, it showcases the variety’s ability to deliver this zone’s volcanic essence with greater force and more blatant smoke than its peers.

From ungrafted vines in the commune of Tirone della Guardia, within the confines of Vesuvio National Park, “Aryete” is raised in a combination of used barrels and above-ground amphorae for six months. This more oxygenating regimen imbues the Caprettone with remarkable textural cling, as flavors of salt, peat, and stone nudge the fruit into the background. Its acidity is juicy rather than severe, and it finishes with striking length and mouthwatering minerality.

Setaro’s Aglianico “Terramatta” comes from own-rooted vines planted in Tirone della Guardia in Vesuvio National Park’s black volcanic sand. Fully de-stemmed and given a three-day pre-fermentation cold soak, this ferments briefly—around eight days—and spends a year settling in stainless steel before a brief passage in used oak. This aging regimen emphasizes freshness and lift, which counterbalances the variety’s inherent ruggedness in an appealing manner.

Casa Setaro’s red Lacryma Christi del Vesuvio is produced entirely from the local Piedirosso variety, planted at altitudes of 250 to 300 meters in the communes of Bosco del Monaco and Tirone della Guardia. These ungrafted vines produce a wine which deftly combines earth-derived notes of smoke and salt with cleanly rendered dark-red fruits, all on a lithe, gently tannic, spice-marked frame. Like the Aglianico, “Munazei” Rosso undergoes a three-day pre-fermentation maceration, but this is raised entirely in stainless steel for six months without any barrel-aging. It too emphasizes drive and freshness, and would even take well to a light chill.