search results
Image 11 of 61
Less

SMAS_20211127_CULBACK_Cantina-Sibilla_A73-0229.jpg

Add to Lightbox Download

BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.

La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.

Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s

La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast.

“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”

Copyright
©2021 Sara Smarrazzo
Image Size
6000x4000 / 11.3MB
www.giannicipriano.com
Keywords
Contained in galleries
20211127_CULBACK_Cantina-Sibilla
BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br /> <br /> La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br /> <br /> Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br /> <br /> La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br /> <br /> “Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”