[FInished] [1st] Japan-Italy Association Italian Wine Culture Course Alverata Abelsana Meeting

It is said to be "Italian wine 6000 years", but there are various farming methods. This time, I would like to introduce "Alberata Aversana", a traditional farming method that has continued since the Etruscan era (8-1C BC).

This is a method of cultivating grapes that uses a row of poplar and elm trees as pillars. Harvesting is carried out by people climbing up to a height of about 15 meters by hand and picking by hand. Its uniqueness also became the motif of 17th century painting.

However, it was gradually forgotten in the era of economic efficiency. (Certified as an endangered ingredient by the Slow Food Association)

A project was launched in cooperation with several farmers, and through trial and error, they succeeded in producing high-quality wine. Its taste has been highly evaluated so that it can be used in Michelin-starred restaurants. Furthermore, we are aiming to be registered as a UNESCO World Intangible Cultural Heritage.

Albert Verde, the producer of this project, is visiting Japan for the first time. Experience the pairing of Japan's first-ever wine and Japan's world-class Japanese food (sushi).

Lecturer: Antonella Barbieri

Winemaker Drengot Manager, Aversa, Province of Caserta, Campagna