VINEYARD | Old coda di volpe vines in the municipality of Ariano Irpino, in the province of Avellino, at an altitude of 450 metres. The plants are on average over 60 years old and are south-facing, planted on soils rich in limestone and clay. No herbicides are used in the vineyard, in the cellar the grapes undergo a short 4-day maceration and then mature in steel and large chestnut wood barrels for about a year, without adding sulphur dioxide. The mission is clear: enhance the traditional grape varieties and the knowledge of the old Irpinia vineyards.
PERSON | Antonio Di Gruttola and his partners started the natural movement in Irpinia. It all started in 2003, with work that goes far beyond ideological definitions and barriers, for an eno-cultural project that started from old vines and rare clones, scattered throughout the provincial territory. Spontaneous fermentation on indigenous yeasts, maceration on the skins of the whites, no clarification and filtration, extensive use of amphorae. Barrels from the Irpinia forests (chestnut, cherry and oak) are also used for the refinement, for an all-round territorial project that finds freedom in a particularly varied range, always full of ideas and novelties.
WINE | A saline blast! What a pounding, flavourful mouth. Compared to other versions, the colour is usually full and golden but opens faster, the aromas are reminiscent of peach, almond and orange peel. On the palate it is vibrant and salty: it has surprising energy and freshness to say the least, very difficult not to take another sip. The drinkability is dangerous, it quenches thirst and teases the palate with a hint of savoury sensations and a slight spiciness of ginger and white pepper, which immediately calls for the next sip. Lots, lots of character.
