Our host Maurzio Farro grew up among vines growing just west of Campania’s capital city of Naples. He, along with his brothers and cousins helped the family make sales and deliver wine locally, earning the nickname “Cantiniere”, or the little cellar workers. Today, his cousin Michele runs the operation, overseeing organic farming of two indigenous varieties: Falanghina and Piedirosso in the ancient volcanic soils of the Campi Flegrei. There isn’t a barrel to be found in this honest, bare bones operation, and the resulting wines are better for it. Enjoy this, pure red fruited wine just as we did, with a Neapolitan, fried seafood spread and 20 minute chill.