Pompeii, one of the most captivating archaeological sites in the world, is now the setting for a brand-new initiative that’s stirring excitement—not just among historians, but wine lovers, too.
This time, the focus is on wine. A collaborative project has been launched to revive ancient Roman winemaking traditions, right within the boundaries of the Pompeii Archaeological Park. Leading the wine production side of this venture is Feudi di San Gregorio, a respected winery from Italy’s Campania region.
The goal is both ambitious and inspiring: to recreate a complete winemaking process—from vineyard to cellar—using methods true to the Roman era, and to do it entirely within the archaeological site itself.
Feudi di San Gregorio was a natural choice as a partner, known for its deep-rooted work with indigenous grape varieties of Campania. At the heart of the project is Pierpaolo Sirch, who oversees production, alongside Professor Attilio Scienza, representing the academic dimension of the project. Together, they’re on a mission to bring out the finest expressions from these ancient grape varieties, reconnecting us with centuries-old viticultural heritage.
Antonio Capaldo, President of the group behind Feudi di San Gregorio, highlights the meaningful link between culture and agriculture:
“The Pompeii Archaeological Park is one of the world’s most significant cultural landmarks and a symbol of our region. We’re proud to be part of a project that bridges our past with our present.”
Capaldo emphasizes that this is a long-term undertaking—not a quick return venture, but one that requires serious investment and deep commitment. What matters most, he says, is not immediate commercial success, but creating a sustainable legacy for future generations.
The foundation of this project lies in scientific groundwork. Since the 1990s, the Research Center within Pompeii Archaeological Park has conducted botanical studies on the site’s historic vineyard plots. These efforts are twofold: to identify ancient grape varieties, and to understand and revive traditional Roman viticulture techniques.
Gabriel Zuchtriegel, the director of the Park, highlights the initiative as part of a broader agricultural archaeology program. While viticulture and winemaking are central, he notes that olive cultivation is also being explored in parallel. Perhaps the most valuable outcome of all will be the social and cultural projects that will eventually grow out of this living experiment.
So maybe now, we can start to see Pompeii not just as a city frozen under the ashes of Vesuvius, but as a place where life—history, nature, and culture—can flourish again. Isn’t that wonderful?
