Cantine Bonaparte

Royal Inspiration: Vineyards of the Bourbons and Bonapartes

In 1808, Queen Caroline Bonaparte and King Murat were enchanted by the vibrant vineyards of Aversa during their visit to Campania. In a heartfelt letter, Queen Caroline described the landscape as a “promised land,” praising the intertwining vines and trees that echoed ancient tales. This admiration for the fertile land led to the establishment of Cantine Bonaparte, merging the royal legacies of the Bourbons and Bonapartes with the region's rich viticulture.

Preserving Tradition: The Alberata Aversana Method

Cantine Bonaparte embodies the strength and patience of its royal predecessors through the Alberata Aversana method, a traditional cultivation technique. Vines are nurtured alongside poplar or elm trees, creating a harmonious ecosystem. Each vine, supported by a single tree, can grow up to 15 meters high, thriving naturally. Skilled "spider-men" perform the pruning and harvesting, showcasing a commitment to preserving these ancient practices in a modern world.

Crafting Excellence: Vinification in Tuff Gorges

The vinification process at Cantine Bonaparte is meticulous and deeply rooted in tradition. Grapes, nurtured by the Campania sun and the region's royal heritage, are transformed in natural cellars carved into tuff gorges. These cellars, reaching depths of 15 meters and maintained at a cool 13-14 degrees Celsius, create the perfect environment for fermentation and aging. Here, the unique terroir of Campania is captured, resulting in wines that boast remarkable complexity and character.

At Cantine Bonaparte, the noble traditions of the Bourbons and Bonapartes continue to thrive, ensuring that each bottle reflects the rich history and natural beauty of the Campania region.