classical quirky vino
'L'Attimo'
Harvested by hand, spontaneous fermentation in amphora with maceration for approximately 6 days, punching down and pumping over, still in amphora for further 6 months
On the nose : white flowers and fresh fruit, hints of bush and mineral scents, hints of sweet spices. Pallet : Fresh and mineral, savoury and slightly aromatic, the body is full but the drinkability is really super
quick facts
APPELLATION: Roccamorfina Falanghina IGT
VINTAGE: 2021
STYLE: skin contact
GRAPE: falanghina
FARMING: biodynamic
FERMENTATION: amphora
MATURATION: amphora
FILTRATION: unfiltered
VEGAN: yes
ALCOHOL: 13%
CASE SIZE: 6
'La Monade'
Masseria Torricella is a Fiano-based white wine produced entirely in amphora, from vinification to aging, with maceration on the skins for eight days. It is a well-structured wine with aromas of yellow pulp fruits, jasmine flowers and notes of acacia honey. In the mouth the acidity is quite marked and the mineral texture makes it very interesting to drink.
quick facts
APPELLATION: Roccamorfina Fiano IGT
VINTAGE: 2021
STYLE: white
GRAPE: fiano
FARMING: biodynamic
FERMENTATION: amphora
MATURATION: amphora
FILTRATION: unfiltered
VEGAN: yes
ALCOHOL: 12.5%
CASE SIZE: 6
'Il Cahos'
"On the slopes of the extinct volcano Roccamonfina, overlooking the gulf of Gaeta, we grow our Primitivo according to the principles of biodynamic agriculture. We vinify with short maceration on the skin in anfora without the addition of yeasts, without clarifying and without filtering."
quick facts
APPELLATION: Roccamorfina Primitivo DOCG
VINTAGE: 2021
STYLE: red
GRAPE: primitivo
FARMING: biodynamic
FERMENTATION: anfora
MATURATION: anfora
FILTRATION: unfiltered
VEGAN: yes
ALCOHOL: 13%
CASE SIZE: 6
Enoz
Located in the heart of the Roccamorfina area, the ‘Ager Falernus’ area famous for its wines during the Roman Empire, Enoz is Roberto Zeno’s project based on terroir, sustainability, conservation and support of the local rural community. Only the traditional varietals Falanghina, Fiano and Primitivo are used, farmed biodynamically and vinified and aged in clay amphorae to better express the unique volcanic terroir of the area.
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