The terraced vineyards of the Amalfi Coast cling to slopes so steep that every harvest requires human hands and wicker baskets carried on shoulders. Conca dei Marini and the neighboring hamlet of Furore have cultivated vines since Greek settlers introduced viticulture in the seventh century BCE, exploiting microclimates where limestone drains quickly and sea breezes moderate summer heat. The region's indigenous grape varieties—Falanghina, Piedirosso, and the rare Ginestra—produce wines that bear the DOC Costa d'Amalfi designation, protected since 1995. Annual production hovers below thirty thousand hectoliters, a fraction of Tuscany's output, making these labels difficult to find beyond Campania. Amalfi Coast Wine Tours operates from Via I Maggio in Conca dei Marini, a village that holds fewer than seven hundred residents but claims three centuries of documented winemaking lineage. The tours traverse family-owned plots where vines grow on stone walls built without mortar, some predating the unification of Italy. Guides lead tastings inside grotto cellars carved from tufa, natural caves that maintain constant thirteen-degree temperatures year-round. The volcanic soil imparts a saline minerality absent in inland Campanian wines; tasting notes frequently cite almond blossom, white peach, and a finish reminiscent of wet stone. Many itineraries pair vineyard visits with boat transfers along the coast, allowing comparison between the crisp whites of Furore and the fuller-bodied reds produced closer to Ravello. The operational model differs sharply from industrial Tuscan estates. Holdings average two hectares, and mechanical harvesters cannot navigate the forty-degree inclines. Pruning follows the traditional pergola system, where vines grow overhead on chestnut frames, maximizing sun exposure while leaving ground space for intercropped vegetables. This labor intensity explains why local bottles command premium pricing despite modest aging potential. The tour provider coordinates access to otherwise-private cellars, including those producing fewer than two thousand bottles annually, offerings rarely exported beyond Naples. Booking windows open at seven in the morning to accommodate cooler temperatures ideal for walking terraced plots before midday heat. Contemporary interest in hyper-local viticulture has elevated the region's profile among sommeliers. The 2015 Slow Wine guide awarded Chiavi di San Pietro, a Furore-based cooperative, recognition for preserving pre-phylloxera rootstock. Tastings emphasize terroir over technique, with side-by-side comparisons demonstrating how maritime influence shifts flavor profiles across a single kilometer of coastline.