Il Verro began in 2003 when five teenage friends from the 1960s returned to their hometown of Alto Casertano in Northern Campania to plant olives, walnuts, cherries, and four hectares of grapes. Their attention to biodiversity and conserving wild, indigenous varietals led them to Pallagrello, a formerly noble grape that had all but vanished. Farmed organically at 300m above sea level in volcanic, sandy soils, the grapes are hand harvested, de-stemmed and gently pressed into massive 10,000L stainless steel temperature controlled tanks where fermentation takes place followed by a six month elevage. This culminates in a lovely straw yellow hue with aromas of melon, almond, and white flowers enveloped in flavors of honeydew, honeysuckle, lemon zest, and mint with zippy acidity and a lengthy and pleasantly bitter finish. Pairs deliciously with Panko and Parmesan crusted baked scallops or sautéed mushrooms with garlic and fresh herbs.