For over two thousand years, it has been a recognized excellence of Campanian agriculture. More specifically, it is from the Agro nocerino-sarnese, area at the foot of Mount Vesuvius, where the fertile volcanic soil gives it unique characteristics and organoleptic properties. Cipollotto nocerino, whose name already bears its land of origin, has been awarded European DOP (Protected Designation of Origin) recognition since 2008,

The Greek colonists were the first to bring the grapes from Thessaly, Vesuvius added the fertility of the soil and the great wines of these lands are the result.