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How many of you have been to Molise? I drove through a few years ago and almost missed it! However, it's Italy's second smallest wine region after Val d'Aosta, and a hidden gem of a wine region it is (sort of like Monferrato :).
Fattoria di Vaira is instead one of the largest biodynamic farms in Italy with more than 500 hectares of land. Forty of these planted to vines. They also cultivate vegetables, grains and cereals. They produce Cheese, olive oil and honey.
They have received a degree of purity in their soils similar to 'wild soil' after years of biodynamic farming. They use cover crops, green manure, and compost from the cows on their farm, and use 500 and 501.
The Vicenzo range was created by Eric and the oenologist at the Fattoria. Named after the old many who has farmed this land most of his life.
The concept behind this line was to create value biodynamic natural low SO2 wines which are reflective of terroir and vintage, wild yeasts, no fining or filtering. A range of wines that all of us natural wine importers are constantly asked for... that pure wild wine that is by the glass pricing. Wines that speak to both the head Somm as well as 'regular' old wine drinkers at the bar...
The wines that Vaira was producing with their label were more controlled. However, with the beauty of the vineyards, the amount of fruit they had available, and the quality of the soil, it was a no brainer for Eric to collaborate with them to create this line.
With sandy and clay based soils, and and vineyards ranging from 10 years old to 35 years old, these wines are incredibly dynamic and truly both rockstars in their category!
The white is a 50/50 blend of Trebbiano and Falanghina. The Falanghina was macerated 1 week (50% whole bunch) and the Trebbiano was a direct press. They were fermented separately and then blended a month before bottling.
- Hootenanny Wines