£4.95
Estate & TerroirGragnano, Napoli
Cooperativa Pastai Gragnanesi
Gragnano — the historic world capital of dry pasta.
Bronze-die durum wheat paccheri
The Estate Story
A family rooted in Gragnano
Gragnano — the historic world capital of dry pasta.
Gragnano, the small town wedged between the Monti Lattari and the sea, has been the world capital of dry pasta since the 1840s. Its cooperativa of pastai still extrudes every shape through bronze dies and dries it slowly for 48 hours using the pure Monti Lattari spring water that first made Gragnano famous.
The bronze die gives the pasta its rough, chalky surface — the texture that grips a dense seafood sauce the way no industrial, Teflon-die pasta ever can. This is the pasta Luigi keeps in his own pantry.
Cooperativa Pastai Gragnanesi is one of the independent estates Luigi & Jo Di Caprio visit each harvest, tasting from barrel to bottle before a single case ships to our Surrey bonded cellar.
The Terroir
The soil that shapes the wine
Pasta terroir is water and air. Gragnano's pure spring water and the humid sea breezes that funnel through the valley were the reason the pastai settled here — and they remain the reason this pasta dries so slowly and bites so firmly.
SoilMonti Lattari spring water and sea-breeze drying
AltitudeHillside drying cellars above the Bay
ClimateHumid sea air channelled through the Gragnano valley
From the Winemaker
The Gragnano pasta guild
Bronze die, 48 hours of slow drying, and our own spring water. The rough surface is not a flaw — it is the whole point. It is what holds the sauce.
From Our Cellar
All producersWines from Cooperativa Pastai Gragnanesi