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Il IV Miglio
"Il IV Miglio" is a wine farm that since many generations of owners focuses its activity on product's quality in a geographic area that since thousand of years is the cradle of an excellent wine, as evidenced by the ancient Romans that created on Phlegraean wine a parameter of enological nobility. The estate has some crucial factors by its side: tradition, land, innovation, work team. First of all tradition, as without steady roots the land does not give any present. So we found the deep link with the land and its natural cycles; the Verde family since many generations got a deep knowledge in land's wine growing. The Phlegraean fields, a land, an open archaeological museum; spread among extinct craters and fields in a sweet and various landscape, through the underlying magma gives fertility to the land and vivacity to the wine, all supported by the climate's mildness. Ideal place for wine growing. The farm's trade-name derives by a mile stone, as the wording "ad quartum" "IV Miglio" representing the "Fourth Roman Mile" between the city of Pozzuoli and the modern city of Quarto, along the layout of the ancient "Consular Campana Roman road joining Pozzuoli and Capua. The wine trademark was created on 2004 to shed the extraordinary productions of wine yards grown on "piede franco" according to an ancient Greek tradition. Strictly joined to the historical and familiar inheritance are the sector science and studies transformed in the various activities performed in the cellars, where have been introduced modern equipments and technologies. It is the desire of innovation that generates ferment inside the company, a continuous creative motion, a kinetics able to produce a tendency product. The farm owner and producer, Ciro Verde, has at his side a skilled professional team that uphold the farm's choices. From the commercial point of view the responsibility is given to Gennaro Pagano, that thanks to a decennial experience with some leading Italian equipment's producers companies, decided to devote himself to the diffusion of a specially considered wine trade mark. A romantic choice, adopted according to a definite passion: the research for a quality wine, fit to delight the taster.
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  • Piedirosso campi flegrei
    Piedirosso campi flegrei
  • Falanghina Campi Flegrei
    Falanghina Campi Flegrei
  • Macchia Rosso
    Macchia Rosso
  • Macchia bianco
    Macchia bianco
  • Fiano di Avellino
    Fiano di Avellino
  • Greco di Tufo
    Greco di Tufo
  • Miglio rosso
    Miglio rosso
  • Miglio bianco
    Miglio bianco
  • Aglianico IGT
    Aglianico IGT
  • Falanghina
  • Momenti spumante dolce
    Momenti spumante dolce
  • falanghina spumante
    falanghina spumante
Our wines
  • Verde falmily: a life for vine
    On the late years of century 19th Raffaele Verde was reported as the best vine-maker in Quarto. A real pride for that area, that shortly became a necessary stop of each farmer and carter. Raffaele's son Ciro continued this tradition, but the second world war caused a temporary interruption of the production and trading. The activity was resumed by an other Raffaele, Ciro's son, but devoted to a special target of consumers: Ciro raised the wine quality, reserving it to a restricted target "sibi et amicis". Again a Ciro, we are now at present times, pick up again the best two productive lines created by the family. According to his knowledges deriving from his degree as oenologist and expert in alimentary technologies, Ciro represents a perfect fusion between the trading skill of the grandfathers and the more refined father's intuition. Since 2004, date of his direct involvement in cultivation managing, he creates a wine world spread.
  • "Verde" method
    The Verde family grows since many generations wine's art keeping grape's and its fruits importance, insuring a quality production that gathers art, culture and flavours of the land. In the cellars the wines stay s in steel barrels for a period of time at least of 7/8 months and in this lapse of time, after careful "batonages", they raise to get softness and personality: another refining in the bottle for 3/4 months gives a further high wine's development that in this period stage, gets scents and features tipically of the territory. The special winning factor of "Campi Flegrei" is just the time, the refining time. The "Cantine il IV Miglio" have the goal of increasing the vineyard care by means of a biological cultivation from which derives the 80% of the productive activity.
  • origin of the excellence
    The life in a wine yard could be divided in various moments, each in the direction to perfectly prepare the future harvests. During the winter the work is directed to the summer's end harvest: at the first autumn's rains, it is performed the lands' harrowing, followed by the pruning (speronato cordon's system) on December's beginning. Then the work is devoted to the lands' manure, performed by means of organic manures and to a further harrowing. On spring we can see the first fruits of our work, all around the fields are green, but among the rows the prevailing color is a dark brown, evidence of a strong and sound wine yard. On march leaves are growing, landscape's colors are strengthening and after the flowering we attend to that special moment that all the farmers wait for with emotion: the change from the flowers to the fruits while the fantasy flies to the mature bunches of grapes' crop. On winter we pass to the crucial phase of the wine yard leading to the vintage time. All the details are carefully observed, performing pruning by removing the redundant grapes to give strength to the best fruits. A careful and continuous inspecting by observing and tasting. Then, suddenly, after so many days spent for these controls, one day the first grapes arrive into the wine cellar: vintage starts, the so long waited moment that shall state if the wine yard activity has been successful.
  • harvest time
    Campi Flegrei PiedirossoII Decade
    Campi Flegrei FalanghinaI Decade
    Macchia rossoI Decade
    Macchia biancoII Decade
    Fiano di avellinoI Decade
    Greco di TufoI Decade
    Miglio RossoII Decade
    Miglio biancoII Decade
    Aglianico IGTII Decade
    Falanghina IGTII Decade
    Spumante dolceI Decade
    Spumante brutIII Decade
  • Winery
    Our wine cellar has been built up on nineties and due to the persevering work and devotion we are presently facing a phase of architectural restructuring of the winemaking department and of the barrel vaults. By these interventions we shall get a further improvement in terms of quality. Currently the wine cellar is divided in:
    a winemaking department
    a storage department with stainless inox containers with thermoregulation
    an in bottle refining department
    an in French oak tonneaux refining department

    Having devoted care and passion to the vineyards it arrives the moment of the wine cellar's work, period in which with its experience and skill the farm enhances grapes' collected features. The farm does not adopt a standard method, trying to make to measure each winemaking program. The cellar is split in areas dedicated to the different winemaking's stages, as white winemaking, for white grapes, and red winemaking, for red grapes.
  • white winemaking
    The white winemaking is based on obtaining a juice called "mosto fiore" by removing grape stalks and squeezing white grapes in a period of time of 2 until 5 hours at a temperature not over 20°. The process of removing grape stalks lays on separating grape stalks from grapes that by a special pump are poured out in a press that alternates different phases of increasing pressures with rotations aimed to the obtaining of the must "mosto fiore". Once completed this phase, the obtained must is pumped in a stainless inox container. On present days such material represents a technologically valid tool: it does not allow oxygen passage, protecting the must and wine from external environment so keeping in the best way the aromatic component in the future wine. The must stays at a temperature of around 10°-15°and rests for 12-24 hours in order to obtain the sedimentation of the more solid fractions on the container's bottom. Subsequently the clear must is poured in a different container where alcoholic fermentations are blended; along this phase, to be defined as the wine's birth moment, the sugar inside the must becomes alcohol and the fermentations are lead in controlled thermoregulation in various steps among 12° and 18°. On these temperature's conditions the timing for fermentations is in the range of two or four weeks, depending on grape's type and ripening.
  • red winemaking
    The red winemaking is different from the white winemaking, as the grape removed from grape stalks are directly poured in containers. Grapes and must stay together for the maceration and color's extraction in dedicated stainless steel container, called winemaker, equipped with a pump in the bottom side and with a cylinder in the upper side. As consequence of the fermentation's phase, on the silos' upper part is produced what in jargon is called "the hat"; grapes are pushed upward the container's upper side due to the carbon dioxide's action produced during the fermentation's phase. Periodically the "rimontaggi" are performed; the pump takes the must from the container's inferior part pushing it in a powerful way on "the hat". As consequence of the continuous contact of the solid and liquid elements it happens the maceration, producing the breaking of the cellular parts of red grapes, where the coloring material is contained, the "antociani" of the future red wine. Once completed the fermentation's phase, the wine is poured in press where the grapes are smashed and again the wine is poured in French oak tonneaux for the long refining in wood or stainless steel containers for wine's refining, as for instance the Piedirosso Campi Flegrei, in order to stress the native features.
  • Tastes
    In the sunny "ardent earth" of Phlegraean Fields, recalled by ancient Romans and full of little craters, in this special enchanting scenery was created the "Il IV Miglio" restaurant, that along with the wine cellar represents the utmost expression of Verde family's hospitality.
  • some of our recipes
    Pepita di stoccafisso con fonduta in sfoglia su flan tricolore
    Agnolotti al basilico e zenzero farciti di baccalà con salsa ai cachi e polpa d'astice
    Mille foglie di cernia con bacon croccante e scamorza alla salvia in salsa di kiwi e bacche di pepe rosa