The wines of Irpinia tell a centenary story and tradition for what concerns the production of high quality wines
Irpinia is always equivalent of a unique wine-producing territory, that thanks to the morphology of the land and to the peculiar microclimate, sets it apart in a significant way from the other Campania areas and from other territories, becoming in a certain sense the wine capital of the region and one of the highest excellences in the South of Italy. Due to this we always try to stand out from the other wines of Campania e proudly we specify that we come from Irpinia. Indeed our vineyards are all located in the territory of Irpinia, exactly in Castelvetere sul Calore, at 400 meters above sea level, and surround the structure of the cellar. Our history began in the ‘70s with a little family’s vineyard with the ancient and typical squaring of Irpinia, called “pergola avellinese”. As time goes on and with the creation of the cellar, this one has been set alongside by new and young vineyards. Then, that ancient, tired and non-productive vineyard has been harvested and substituted. So, a continuation in time of the family’s tradition and of the passion for “good wine”.
We are a small winery and we produce wines because of our passion. Due to this we count a maximum yearly production of about 20 thousand bottles. All our wines are produced only with our grapes, with the grapes that we carefully grow up, and they are red and rosé 100% Aglianico. It’s in our winery that we deliver on and complete the job of the whole year carried out in our vineyards. We always try to make our wines stand out: to do this we use barriques and tonneaux of oak and chestnut. We have an artisan in loco who produces these chestnut barrels for us, using local chestnut trees from our mountains. This mix of the two kinds of wood gives to our products particular and unique connotations.
At the moment we are in organic conversion, indeed we are waiting for the certification, which will come in 2020. Nevertheless, we already produce BIO wines and we have always worked with a BIO mentality and philosophy. We have always used organic fertilizer and green manure for the nutrition of our vineyards, only copper and sulphur salts in plant-health control, in winery we have never used synthetic chemicals and we use a very little quantity of sulphites.