• Fattoria la Rivolta

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    The farm lands are all hilly and calcareous-clayey nature. About 31 hectares are planted with vines. Since 1997 they are cultivated using biological methods and from the 2001 harvest all the grapes produced in the farm are certified organic by the ICEA, an authorized inspection body. Following a precise and gradual program from 1998 to today, about 80% of the vineyard has been replanted. The grapes are all belonging to the Taburno or Sannio doc.The new vineyard was planted entirely in espalier with guyot pruning systems or spurred cordon. The grapes harvested on the farm are white, Falanghina, Coda di volpe, Fiano and Greco; red berries are Aglianico and piedirosso. The wine cellar, equipped with the most modern equipment, is divided into two structures, a purely technical one destined for winemaking and the other, located inside the ancient farm, where the aging and bottling of the wines takes place.
  • Tenuta S. Agostino

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    Our vineyards are in biological conversion with biodynamic culture. The seven hectares of land, located at about 160m above sea level, are divided into the cultivation of white bunches of Malvasia and Trebbiano and red bunches of Sangiovese, Lambrusco and Aglianico. The wines, with the Typical Geographical Indication (I.G.T.) brand, are produced with selected Malvasia and Trebbiano grapes. Production is monitored at each stage by our winemaker, Dr. Vincenzo Mercurio, wine consultant and founder of the Academy of Wings of Mercury, training school for "wine artisans". This choice was not accidental. Its production method, based on respect for the vine and the territory, in fact, reflects the values ​​on which our project rests. Wine and amphorae have an ancient connection. In our cellar we want to respect the past and traditions while looking to the future. The desire for experimentation led us to use modern technology to produce wine aged in amphora. In fact, the two amphoras we use are made: one in porcelain stoneware, while the other, in terracotta, is covered with beeswax. Their structure allows the conservation and evolution of the wine by allowing an exchange of oxygen with the outside to a lesser extent and therefore, longer aging times. The organoleptic differences are remarkable. The wine is fresher, more fruity and more balanced than that produced with the traditional method. The aromas and flavors emerge clearly and above all are devoid of the typical aromas of wood.