Four generations in the cellar: in Borgo di Collaredo the epic of the Di Giulio family, the tradition is perpetuated in the glasses

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John Bosi, Campomarino / Molise

It is the fourth generation to renew a family vocation that tells a story of land, sustainability and dedication to the places where they have always lived. And for each of them, defining themselves as farmers is a flagship. This is the leitmotif of the Di Giulio family, which in the Cantine di Borgo di Collaredo perpetuates the passion for wine started by the great-grandfather Enrico and consolidated by grandfather Silvio, who was responsible for the creation of the first cellar in 1977. When behind a company c ‘is a story to tell, the added value is assured.


(TurismoItaliaNews) The epic began in the 1960s on the hilly area of ​​Campomarino, a stone’s throw from the Adriatic coast of Molise. The slopes are light, facing the sea and therefore ideal for growing vines thanks to the mild and temperate climate. It is no coincidence that this is the area with the highest concentration of vineyard surfaces, where if you say wine you say Falanghina, Montepulciano, Aglianico, Greco… But also Tintilia, the native Molise vine par excellence, considered for centuries a qualitative and which risked being lost forever if the agronomist Giuseppe Mogavero hadn’t taken the field, who in 1975 resumed cultivating it.

Four generations in the cellar: in Borgo di Collaredo the epic of the Di Giulio family, the tradition is perpetuated in the glasses

Four generations in the cellar: in Borgo di Collaredo the epic of the Di Giulio family, the tradition is perpetuated in the glasses

Four generations in the cellar: in Borgo di Collaredo the epic of the Di Giulio family, the tradition is perpetuated in the glasses

In the cellars of Borgo di Collaredo, today the two brothers Enrico and Pasquale Di Giulio, the first oenologist, the second agronomist, the third generation of winemakers, together with the youth of the family have definitively strengthened and increased the farm, thanks to projects and programs that continue. Like the next cellar restyling. The cultivated hectares are now about eighty (almost doubled from the initial consistency) for an annual production of 200 thousand bottles, of which just under half destined for mainly European exports.

“Alongside the typical vines of the southern tradition, we have given space to innovation – Enrico tells us – with the expansion of the viticultural heritage to include Garganica, Chardonnay and Syrah. And the inclusion of sustainable practices such as photovoltaics, because the earth is above all the place where life is born. The health of our earth is the most precious inheritance to be handed down to future generations. For this reason, for maximum respect for the environment, we have chosen integrated defense methods in the cultivation of our vineyards. We believe in the strength of natural resources and we choose, all other things being equal, techniques with a lower environmental impact”.

Four generations in the cellar: in Borgo di Collaredo the epic of the Di Giulio family, the tradition is perpetuated in the glasses

Four generations in the cellar: in Borgo di Collaredo the epic of the Di Giulio family, the tradition is perpetuated in the glasses

Among the top wines, there is the Gironia Biferno Rosso, Doc Riserva with great personality and structure obtained from a blend of Montepulciano (80%) and Aglianico (20%) grapes, with a complex and intense aroma, with a fruit bouquet ripe red, black cherry and plum, and clear notes of sweet spice, vanilla and licorice, with final notes of roasting and chocolate. And of course the Falanghina, a white wine obtained from grapes vinified alone, with great personality and good aromas.

The Masseria Le Piane is associated with the company, built where the ancient route of the sheep tracks of transhumance passes. It is the setting for special moments and for those events that deserve to be celebrated, such as the attribution of numerous awards to Borgo di Colloredo wines. And perhaps the ideal place to taste Pampanella, a traditional dish of San Martino in Pensilis prepared with pork spiced with garlic and chilli pepper. A delight. “And yes – comments Enrico Di Giulio – the atmosphere of ancient times reigns here…”.

La Pampanella, a traditional dish of San Martino in Pensilis prepared with pork spiced with garlic and chilli pepper

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Four generations in the cellar: in Borgo di Collaredo the epic of the Di Giulio family, the tradition is perpetuated in the glasses