Skip to content

The Wines



White autochthonous grape, historically known in Irpinia as “Grecomusc’,” but listed since 2009 in the catalog of Italian autochthonous grape varieties under the name “Rovello” or “rovello bianco.” The name coined by local vine growers is linked to the more famous “Greco” grape, although it has no genetic relationship with it. It was simply used for a long time as a blending grape for Greco. Rovello bianco has large but loose clusters, and the grape has the unique characteristic where the skin grows disproportionately compared to the inner flesh, giving it the unmistakable appearance of soft, “Grecomusc'” grapes. This creates a solid-to-liquid ratio that is unfavorable to the latter, resulting in vinification conditions with low liquid yield. Through years of experimentation and selection, Cantina Lonardo has harnessed these traits to produce a truly unique and unmistakable wine that fully reflects the company’s production philosophy, focused on wines that express the territory and production personality to the fullest.


Hand-harvested grapes are immediately transported to the winery in 18 kg crates, destemmed, and crushed. They undergo maceration at room temperature for about 2 hours. After racking, fermentation is managed at 18°C. At the end of fermentation, the wine is transferred to steel containers to separate coarse lees, where it rests for about 6-8 months on fine lees. After several racking processes for clarification, it’s bottled with a coarse filtration using inert cartridges with a porosity of 3 microns.


This unique wine presents an intense straw-yellow color with clear golden reflections, substantial and voluminous. The nose is intense and persistent, with distinct mineral notes accompanied by yellow flowers, preserved peaches, and vanilla. On the palate, it’s dry with great intensity and good persistence. Warm and savory, it retains good acidity, making it pleasant to drink and capable of aging well over time. Properly stored, its terroir character becomes most expressive two or more years after the harvest.


Certainly a wine for fresh Mediterranean cuisine, ranging from seafood, even baked, to vegetable-based soufflés, and up to fresh or mildly aged cheeses like caciocavallo, sheep and goat’s milk cheeses, and buffalo mozzarella. Ideal for accompanying Italian-style appetizers with mildly salted cold cuts, marinated vegetables, or vegetable-based pasta dishes without heavy sauces.

Serve at a temperature of 10-12°C.

Technical Sheet


Grape Variety: Rovello bianco 100%
Production Area:
 On the plateaus of Taurasi, Mirabella Eclano, and Bonito, in Irpinia
Soil type: 
The soil is varied, predominantly loose with volcanic ash and/or limestone content.
 Mostly grafted, in some cases also on their own roots
Vineyard Exposure:
Various exposure zones
Vineyard Altitude:
300-500 meters above sea level
Training System: Mixed Guyot – Pergola Avellinese
Planting Density: Variable

Grape Yield: 35-50 quintals/hectare
Wine Yield: 45-50% per quintal
Production: 2500 bottles