The Cannavale estate, lying on a lush hill in the municipality of Barano d'Ischia on the island of Ischia, represents not only one of the few still intact testimonies of the ancient Ischia peasant tradition, but has become for the brothers Gennaro and Anna Manna , a project of value for the territory and for its most significant environmental and food and wine varieties. The company has over 3 hectares, including vineyards, vegetable gardens, fruit trees, olive trees and chestnut woods and is located at over 300 meters above sea level with a prevailing exposure to the East (N-E), with no vehicular access and outside from inhabited centers with a splendid view of the Gulf of Naples. The land, of volcanic origin, is arranged in terraces supported by dry stone walls in local lava stone, the so-called paracine. On the surface there is a sandy/lapilous layer while below 30/40cm there is clay which retains the water useful for the vines which do not are irrigated in times of drought. Since 2011 the company has been certified organic and since 2016 biodynamic preparations have been used. The vineyard is about 1 hectare and there are two varieties of white grapes grown, including BIANCOLELLA, an autochthonous vine. The only treatments carried out in the vineyard are with sulfur and contact copper. The soil is never turned, but lightly worked on the surface with a small tractor during the autumn, for the sowing of polyphyte green manure between the rows which is then shredded in the spring in the flowering phase. Both the work in the vineyard and in the cellar is mostly done by hand from the pruning to the harvest, from the pressing to the bottling up to the application of the labels. The grapes, all produced on the farm, are vinified in an ancient hand-dug cave-cellar, without the addition of yeasts, enzymes, sugars, aromas and anything else that could alter the natural process of vinification of the must. The fermentations are spontaneous and no clarification is carried out, just a few rackings for the racking. Three wines produced: two stills, one of biancolella and the other of pure falanghina, and a refermented in the bottle of falanghina for a total of about 5,000 bottles. For still wines, the vinification involves maceration on the skins which can last up to six months in terracotta amphorae, Georgian qvevri and Spanish tinajas. Until fermentation ends, the amphorae remain open and manual punching down is carried out twice a day to re-immerse the marc in the must. For the refermented in the bottle at the harvest, the grapes are lightly pressed and part of the fior di must is taken and frozen, to then be added to the base wine before bottling. The wine labels reproduce postcards hand-drawn in the 80s by prof. Erasmo di Lustro, uncle of the Manna brothers.