Professor Luigi Moio is one of the world’s leading academics in the field of Oenology. His studies on the chemistry of wine aromatics have been widely published, and he served as president of the International Organisation of Vine and Wine (OIV) between 2021 and 2024.
Luigi grew up in a winemaking family in Mondragone, just north of Naples. After his PHD, he spent time in Burgundy in the early nineties doing research into the aromatics of Pinot Noir. On his return, he was appointed Professor of Oenology at the University of Naples. While teaching, he also worked as a wine consultant to some of the best producers in Campania, but soon realised that his real calling was to make his own wines, with an uncompromising approach to quality.
In 2001, he and his wife Laura purchased a property in Mirabella Eclano, in the heart of the mountainous Taurasi denomination at 460 metres elevation. Over the years they have grown the estate to 40 hectares, purchasing more vineyards, all within ten miles of Mirabella Eclano, in Taurasi, the Tufo area, and towards the village of Lapio.
The viticulture is of the highest standards, with organically farmed and beautifully tended vineyards on clay and volcanic soils that produce Aglianico, Greco, Falanghina and Fiano of exceptional quality. Luigi’s perfectionist approach ensures that only the best estate-grown fruit is used in the wines, which are made on site in an underground, gravity-flow winery.
The whites are some of the finest examples available of the three Campanian indigenous varieties and are testament to Luigi’s expertise in aromatics. They are all made following a similar winemaking formula: the grapes are gently whole bunch pressed, fermentation takes place in a combination of stainless-steel and new French oak barrels, and the wines are then aged on fine lees in stainless-steel for around six months, adding lovely texture and complexity. The ‘Via del Campo’ Falanghina, from the original estate vineyards in Mirabella on sandy, clay-calcareous soils, marries aromas of crisp apple with subtle floral and herbal nuances. The ‘Exultet’ Fiano di Avellino, from the vineyards in Lapio located at 600 metres elevation, is wonderfully fresh and aromatic with notes of citrus peel, acacia and thyme. The ‘Giallo d’Arles’ Greco di Tufo, from vineyards laced with the classic tufo stones, has a marked minerality underpinning the bright apricot and quince fruit.
The ‘Terra d’Eclano’ Aglianico is a blend of different parcels located near the winery in Mirabella Eclano. After careful selection on the sorting table, the grapes are fully destemmed, crushed and fermented in stainless steel for around 25 days. 12 months ageing in French oak barriques (20% new oak) has produced a structured yet elegant wine, with silky tannins and complex aromatic layers of berry, plum, liquorice and coffee. This wine is a fine example of what Aglianico is capable of in the right hands.
