Only 500-800 bottles are produced annually of this singular expression of Trebbiano Spoletino. Hailing entirely from old vines, it’s fermented in terra cotta amphora on 40% of the skins for 10 months. From there, it’s racked into in glass demijohn for 2 months and is bottled without fining or filtration, during clear skies and a waning moon. The entire process is devoid of modern technology, and the results are eye opening and unexpected.
Francesco quite literally does everything himself, from farming right down to personally dipping each bottle in wax and hand labeling. He is a natural and organic farmer but has been experimenting with biodynamics for the last few years. His terra cotta amphorae were custom made to support the miniscule quantities that he works with. He even fashioned his own desk! There are truly only a handful of growers spread across the EU working at this meticulous level of ownership with each aspect of their operation. Francesco’s wines have become relatively famous for their raw quality an artistic feel. These are emotional and vibrant expressions with intense aromatics and a palpable texture on the palate.