The farm

The history of the winery coincides with the one of Francesco and Nadijara, two engineers, who left the city in 2014 to live in contact with nature. Their aim is to “guard” the family’s property and to take good care of the vineyards and olive groves.

Francesco’s grandfather passed on to him the centuries old olive grove, fertile lands with excellent exposure and the Troisi palace – the former castle of the town – which today it is the headquarter of the winery. However, the greatest inheritance that Francesco has received is the love and passion for the green Irpinia.

The company, founded in 2004, initially only produced olive oil and the very first marketed product was the extra virgin olive oil ICANTE, which still is the flagship of the Cortiglio. Later a new label called ECLA was introduced, a Marinese monocultivar oil, that is produced exclusively with olives from the centuries-old olive groves and has been part of the SlowFood Presidium since 2015!

In 2008 the first vineyards of Aglianico di Taurasi and Falanghina were planted and in 2015 the winery began to produce wine from its own grapes, closing the production chain. From the field to the consumer all the production phases are done in the winery and the used raw materials are won exclusively from the 23 hectares of organic farming.

In 2018 the Fiano-vineyard is planted, very innovative, with poles in Corten and double upside-down Guyot training.

Finally, 2019 is the year of the first completely BIO vinification! 

In the next step, Il Cortiglio aims to produce a zero-residue wine that acts on the behave of enviromental sustainability and the protection of consumer heath! Il Cortiglio is working on this project in collaboration with University of Molise in order to create a system for the sustainable cultivation of the vine by integrating innovative strategies in water and phytosanitary management and optimizing the use of products of organic origin.

The company is also a partner of CNR (National Research Center) and APROL Campania, in the “Olive Health” project which aims to identify the health components in the oil in relation to the species, the growing region and processing techniques.