About
Winemaking here is very straightforward, the fruit is pressed after about an hour of maceration, then fermented in stainless steel tanks at reduced temperature until dry. The wine is aged on the fine lees for at least 5 or 6 months and normally stay
Villa Dora is the passion of Vincenzo Ambrosio, and it is his enthusiasm for this estate and for the extraordinary wines cultivated here that made the project possible. Now our equally enthusiastic nephew Vincenzo Orabona is our contact with the company; bottling separately the component varieties of Vesuvius such as Piedirosso and Caprettone was his idea, and good.
