Di Pietro

Pasquale Di Pietro’s first label, Quasi Ottobre, was officially released in 2019 after seven years of vinification experimentations. It all started one night in a local bar when Pasquale confided in a friend about his plan to take out the old vines that his grandfather had planted. Fortunato, who happened to be an enologist, persuaded him not to do it and to start making wine instead, and he even offered to help. Pasquale decided to give it a try, and the hesitation turned into excitement and then passion. For a few years the wine was only sold at the famous family’s restaurant, Antica Trattoria Di Pietro, in the small town of Melito Irpino. The historic restaurant has been a local tradition and a staple of the Slow Food philosophy since it was opened in 1934 by Pasquale’s grandparents and is now run by Pasquale’s parents and sister. Pasquale crafts his wines from grapes that he grows in the organic-certified 2-hectare (5 acres) vineyard. In 2022 Pasquale added two other labels, a Coda di Volpe and a “younger” Aglianico and now produces about 10,000 bottles (835 cases) a year.