Le Fole
Aglianico from a remote vineyard around eighty years old, planted almost five hundred metres above sea level. It sees twelve days on skins and two years resting in concrete vats, rendering a deep, dark and savoury wine that provides a great introduction to the house style of Irpinia’s emblematic grape.
Cantina Giardino
Antonio and Daniela De Gruttola are dedicated to discovering old vineyards in Irpinia, nestled amongst the elevated terrain of Campania. Their mission is to safeguard the indigenous varieties of the region, ancient vines, and the traditional methods of farming.
These vines, nurtured at high altitudes, are firmly planted in the region’s lively volcanic soil. The vineyard duties are executed manually, using organic farming methods, resulting in extremely low yields of healthy grapes. In the winery, Antonio adopts a straightforward strategy with the aim of fully showcasing the unique terroir. Grapes are allowed to ferment naturally without regulated temperature control and this process can span several months.
Wines are raised in a combination of terracotta amphorae and large casks made from local woods and bottled unfiltered, with no additions at all. The resulting wines are singular, vivid expressions of grape and place.
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Description
Aglianico from a remote vineyard around eighty years old, planted almost five hundred metres above sea level. It sees twelve days on skins and two years resting in concrete vats, rendering a deep, dark and savoury wine that provides a great introduction to the house style of Irpinia’s emblematic grape.
Cantina Giardino
Antonio and Daniela De Gruttola are dedicated to discovering old vineyards in Irpinia, nestled amongst the elevated terrain of Campania. Their mission is to safeguard the indigenous varieties of the region, ancient vines, and the traditional methods of farming.
These vines, nurtured at high altitudes, are firmly planted in the region’s lively volcanic soil. The vineyard duties are executed manually, using organic farming methods, resulting in extremely low yields of healthy grapes. In the winery, Antonio adopts a straightforward strategy with the aim of fully showcasing the unique terroir. Grapes are allowed to ferment naturally without regulated temperature control and this process can span several months.
Wines are raised in a combination of terracotta amphorae and large casks made from local woods and bottled unfiltered, with no additions at all. The resulting wines are singular, vivid expressions of grape and place.
