The wines of Michele Alois are a triumph of matching ancient varietals to modern tastes. Based in an area about 30 miles west of Naples, the vines grow in rich volcanic soils with 30 feet (or more!) of ash from an eruption of Mt. Vesuvius many thousands of years prior to the one that famously buried the Roman cities of Pompeii and Herculaneum in 79 AD. This mineral-rich terroir makes for precise wines with phenomenal balance and elegance.
Massimo, the winemaker, gives his wines obscure names that somehow relate to his family’s ancient heritage in the area. Campole, an Aglianico, offers ample fruit to balance the tight tannins and sharp mineral edge. It’s a fantastic foil against lamb, beef, or even rich fish like tuna or swordfish. Bonus points if you grill any of these meats to take advantage of the wine’s earthy grace notes!
As good as the Campole is, I have to admit that my favorites are his white wines. Caulino is his Falanghina, an aromatic and crisp white that makes for a delightful aperitivo or as a match to lighter summer fare. Meanwhile, his Caiati is a wine of tremendous weight and structure. Made of Palagrello Bianco, it has the weight of chardonnay without any of the oak or butter. Try it with chicken, pork, or fish; or, get yourself some prosciutto and mozzarella from our Cheese Shop and experience it as the Campanians would!
