Our vineyards are our greatest pride and for more than a century we cultivate them with great passion to provide the best fruit for wines that can excite. Our recipe is simple, nothing complicated: an exceptionally suited terroir, the most suitable fields, the best exposed hills to the sun and wind, lots and lots of work and experience.
Principles and philosophy agronomic that was born and grown up in our Bosco Faiano vineyard are applied to all of our other vineyards. Use of appropriate cultivation techniques, rationalization of management plant through the choice of integrated pest management, the limitation of nitrogen fertilizers, the clonal research and study of the best environmental conditions for cultivation are the main road to get fruit, and thus quality wines.
Aglianico is the most important red grape for aging of South of Italy and in Irpinia finds its highest expression. Over the years we have understood, experiencing that may lend itself very well to many different vinification always giving wines of very high level. These facts showed us our original road that took us over time to produce three aglianico wines so different one from each other.In our family it always been a argument of discussion what should be the style of production and how best to enhance the uniqueness and exclusivity of our aglianico. Already the two founders at the beginning of the century had different ideas: Florindo wanted a rude, strong , alcoholic, robust aglianico while Ciriaco liked a more elegant, refined , sophisticated , well-balanced aglianico.
After many years of experimentation, we realized that it is not possible to make a wine that "satisfied" everyone, because tastes, fortunately, are not all alike . Here's the idea: to make three aglianico wines, very different expression of the same grape variety and its great capacity, but different as possible to make happy as many palates as possible while remaining faithful to our great native vine. Our long experience has made us realize that we had to start from vineyards and harvest and then complete the work in the cellar.
Since 2008, the solution has been found, on the same vineyard to Bosco Faiano make three harvests with a time-space of about 15 days to gather grapes with different degree of ripeness and allow us to select and leave the best grapes on the plant.
The Guaglione is made with aglianico grapes harvested slightly in advance, then selection for the Jumara in right ripeness and finally selection of selection, when the vintage allows, intended for Taurasi. In our cellar, different procedures, time and temperature of fermentation as well as various refinements complete the work and our three synonyms of Aglianico, they say the same thing but in a very, very different way and speak about Aglianico at 360°. Try it!