Local Taste

Innovation as cooperation

Recently launched, VI.B.RI.S is a choral project born from the cooperation of local wineries. A model of sharing that speaks of sustainability, avant-garde, and valorization of the territory.

By Anna Volpicelli, photo by Salvatore Guadagno

Vi.B.RI.S (white wines with reduced sulfites content, long-lived and of high sensorial quality) is an acronym now known in the whole Amalfi Coast and beyond its borders. Since its presentation, which took place on November 11 at Villa Rufolo Auditorium, much has been said about it. Besides the innovation it will bring to the world of enology, VI.B.RI.S. mainly values a crucial aspect for this kind of avant-garde initiatives that follow, and somehow anticipate, the sector’s trends and put at the center of the health of man and the planet: choral agricultural entrepreneurship. 

Union as a way of growth

Indeed, VI.B.RI.S is an experimental activity that saw the collaboration of some of the most sought-after and attentive wine entrepreneurs of the Amalfi Coast. We should not underestimate this aspect because, besides the results obtained and the related benefits, this project tells about an operating method that is more and more developing in Amalfi’s territory, the one of the union. The union makes innovation. The union stimulates growth. The collaboration leads to constructive change and opens new paths. 

The protagonists

The cooperation project, co-financed by FEARS – PSR Campania 14/20 Gal Terra Protetta, involves four local companies, already known nationally and internationally, for the quality of their products. Among them Cantine Marisa Cuomo (leader), Società Agricola Cantine Giuseppe Apicella, Azienda Agricola Reale Andrea, Azienda Agricola Tagliafierro Raffaele, and sees the technical-scientific supervision of professors from the University of Naples Federico II – Department of Agriculture, including Luigi Muoio (full professor) Martino Forino (associate professor), Angelita Gamburi (associate professor), Maria Tiziana Lisanti (researcher). All coordinated by Nicola Matarazzo, responsible. 

The process

The research object is white wines, mainly three local grapes, Fenile, Ginestra, and Pepella. “By the end of March – says Andrea Ferraioli, owner of Cantine Marisa Cuomo – we will bottle the wine with low sulfites on one side, and on the other side the one with sulfites, because for us is important the comparison, the analysis of the difference and the monitoring of results.” Based on those results, It will develop a specific experimental winemaking protocol for each variety to produce these available for all products in the area. “We have also received an extension, so we will also have the opportunity to do a second harvest to refine the experimentation,” adds Ferraioli. 

The first tests

The first tastings will be available during the next edition of Vinitaly. “We will also need to understand what this project can give us and how the public reacts to our offer,” explains Ferraioli. VI.B.RI.S is an opportunity not only for the entire territorial wine ecosystem but also for young people. “We have set up five scholarships that will give those interested the opportunity to do research and follow us in the process.” And this is the genuinely innovative perspective of Vi.B.RI.S: to cooperate to give value to the resources of the territory, give voice to its natural biodiversity and trace new model paths to make them available to everyone. 

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