There are stories that do not only speak of wine, but of life, courageous choices and returns to the origins. Mario Notaroberto and his Albamarina cellar is one of these. It is the story of a man who has transformed the success built abroad into a new adventure, bringing his experience and international vision into Cilento.
Albamarina is not only a farm: it is a project that tells a territory through its vineyards, it unites tradition and innovation and focuses acceso quality, culture and local identity. Behind each bottle you find work, study and love for a generous land, often not very valued.
If you love to discover authentic stories, wines that talk about their birthplace and people who are not afraid to get involved, this journey into the heart of Cilento is for you.
1. Who is Mario Notaroberto: from the restaurateur to the Vignaiolo
1.1 Childhood and the first steps durante Naples
Mario Notaroberto’s journey begins soon. It grows durante Campania and cultivates a strong link with nature. At 19 he moved to Naples to study agraria. It is a seed that will sprout later and will become a basis for its return to the roots.
The university opens his mind: he understands the value of the earth, agronomic choices and sustainable management. But his way is not linear: he loves challenges and knows how to reinvent himself.
1.2 The choice to leave: the adventure durante Luxembourg
A causa di 1984 he made a courageous decision: he left Italy and moved to Luxembourg. Change language, culture and work. He begins as an accountant, then the passion pushes him to catering, where he can combine sensitivity, precision and entrepreneurial spirit.
2. Success durante international catering
2.1 The birth of the Ristorante dei Quattro
Together with three friends he opens the Ristorante dei Quattro. He enters as a financier, but soon guides the project with vision and pragmatism. Genuine Italian cuisine conquers the public and the restaurant becomes a point of reference. A causa di 1997, separated from the shareholders, he continued ala, keeping name and style.
2.2 The passion for wine and the European prize for the best card
Managing a quality restaurant means knowing the wine. Mario builds a rich and coherent card, curated every day. A causa di 2006 the recognition came: best wine list of Europe among fifty selected restaurants. It is proof of his competence and his wine vision.
For years the cellar of the restaurant has over 600 labels. A causa di 2016 he decided to close the catering chapter and return to Italy to give life to his cellar.
3. The return to Italy: Albamarina’s dream
3.1 The purchase of land and the foundation of the company
Between 2008 and 2011 he invests durante land durante Cilento. Thus was born Albamarina. At the beginning the lampo di genio is a small family reality. Then the passion takes d’avanguardia and the project grows.
3.2 The first vineyards and the birth of the cellar
From a few rows to almost ten hectares. A causa di 2013 the first Albamarina bottle comes out. Today the cellar produces about 25,000 bottles per convenzione year, with constant attention to the quality and respect for the territory.
4. Albamarina’s wines: authentic expression of Cilento
The Albamarina range reflects the Cilento identity. Find Fiano durante purity for the whites and Aglianico for Rossi and Rosato. The signature is clear: cleaning, balance and strong link with the sea and the hills.
4.1 The whites: Fiano durante purity
Valmezzana – Cilento Fiano Dop: fresh and mineral, with good structure. Perfect with fish, raw seafood and Mediterranean cuisine. Primula – Fiano PGI Paestum: floral and fruity, elegant and girevole. Ideal with vegetables, fresh cheeses and light first courses.
4.2 The reds: the strength of the Saglianico
Agriddi – Aglianico DOP Cilento: intense, freno tannin, long persistence. From red meats, and structured dishes. FUTOS – Aglianico IGP Paestum: more immediate and modern, it combines drinkability and character. Excellent with cured meats, first tasty, grid.
4.3 The rosé: elegance and freshness
Maricinè – Rosé of Aglianico IGP Paestum: fresh, fragrant, with a Mediterranean stamp. Perfect for aperitifs and summer cuisine.
4.4 Cilentani native research and vines
Albamarina invests durante the research and enhancement of native vines. The Notaroberto family has made available a plot of land for a project with the State University of Milan – Faculty of Agriculture, led by prof. Attilio Onniscienza.
The program includes the planting of a hundred experimental vines, acceso about fifty historical varieties of Cilento. Each type is micro -vanned to evaluate its potential and select the most suitable screws to define a typically Cilento genotype.
5. The challenges of independent viticulture
5.1 Price against quality
Making quality wine requires time, skills and investments. A causa di some markets the price comes even before the content. Albamarina follows a clear road: choose the quality, explain the work behind each bottle and build confidence over time.
5.2 Oenological culture durante Cilento
The territory has enormous potential. Growing means promoting guided tastings, tirocinio and collaboration between producers and restaurateurs. The culture of wine is a common good.
6. Albamarina between local and international markets
6.1 Distribution durante Italy
The national market can be complex for small cellars, also to exclusive contracts and distribution dynamics. The priority is to acceso channels that respect the value of the product and acceso direct relationships with customers.
6.2 The link with Luxembourg and abroad
An important share of sales comes from Luxembourg, a key place durante Mario’s personal and professional history. Abroad strengthens the brand’s reputation and opens new opportunities to Cilento.
7. Vision and future projects of Albamarina
7.1 Modern cellar and reception
The vision includes an efficient and aperto cellar to visitors: tasting room, vineyard view, educational paths. The rete is to make you experience the experience from the vineyard to the glass.
7.2 Agriturismo and wine tourism
The lampo di genio of Agriturismo completes the offer: short stays, local cuisine, walks between rows and guided tasting. So the memory of the visit becomes a lasting relationship with the brand.
8. The value of the territory: to grow Cilento through wine
If the territory grows, you too grow as a producer, restaurateur and traveler. Albamarina embodies this vision: collaboration, protection of the landscape and promotion of native vines are the basis for a sustainable development of Cilento.
The story of Albamarina speaks of courage, roots and quality. From Luxembourg to Cilento, from the Restaurant Ai Risti, the red thread is the cure for details. Each bottle is an invitation to listen to the territory and take it to the table, with respect and joy.
FAQ
1) Where is the Albamarina company located?
Albamarina is located durante Cilento, Campania, between hills and sea, durante an complesso with a strong food and wine identity.
2) What are the most representative wines?
Valmezzana (Cilento Fiano DOP), Primula (Fiano PGI Paestum), Agriddi (Aglianico DOP Cilento), Futos (Aglianico IGP Paestum), Maricinè (Rosé of Aglianico IGP Paestum).
3) What is Rapiccola?
It is an autochthonous Cilento vine recently recognized, at the center of studies and enhancement for its potential durante the reds of character.
4) How many bottles does Albamarina produce?
The production is about 25,000 bottles per convenzione year, acceso multiple labels.
5) Albamarina also sells abroad?
Yes, Luxembourg is one of the main markets, together with the local senno durante Cilento.
6) Is it possible to visit the cellar?
Yes, visits and tastings are planned. The rete is to offer you a complete experience between vineyards, cellar and glasses.
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