A blend of Fiano, Falanghina, Coda di Volpe and Greco from a fifty year old parcel planted some five hundred metres above sea level in Montemarano. This spends four days on skins and eight months in sandstone amphorae. Bottled... Read More
Greco from Santa Paolina and one of the highest vineyards in Campania at 650 metres above sea level. The grapes were fermented on their skins for four days, before a year of ageing in old chestnut barrels. From soils of tufo,... Read More
A charming, easygoing maceration that is composed entirely of Fiano. The grapes were macerated on the skins for five days, before being pressed off to vats for a short rest. A striking shade of amber in the glass, it draws you... Read More
This is a dry, full-bodied red made from 100% old-vine Aglianico grown on high-altitude volcanic soils in Montemarano, Irpinia. It shows savory complexity with notes of dark fruit, olives, herbs, and brine, framed by high natural... Read More
Red wine made from Aglianico grapes undergoing whole cluster fermentation in carbonic maceration. After 8 days the wine is racked and the skins pressed with the stems. All is aged on fine lees for 5 months in steel followed by... Read More
What a beautiful bottle from the dynamic duo Robb de Matt!
This re-fermented wine offers more than just acidity and liveliness; it expresses a consistent character with notes of hay, walnut, and butter that beautifully complement... Read More
In the cellar: spontaneous fermentation with direct press of the grapes without contact with the skins. Aged on the fine lees in steel for 7 months and then another 2 months in the bottle. No filtration, clarification or addition... Read More
