3 week maceration with Fiano skins, spontaneous fermentation in stainless steel with indigenous yeasts

Vigneti Tardis is a Sommelier meets Winemaker collaboration.

Jack and Bruno created Vigneti Tardis in summer 2017, making enough wine to start their story while in 2018 they made their first full range of 5 wines and up to 25,000 bottles. This will start to increase again from the 2020 harvest.

Championing local varieties, Fiano, Aglianico, and Aglianicone (a forefather to Aglianico, with bigger berries and thinner skin), as well as a small amount of Primitivo, Malvasia, Trebbiano, and Coda di Volpe. All the wines are made with native yeasts and no additions until a small sulphur addition at bottling. Wine remains on the lees until bottling, so some of the whites are given a very light bentonite fining. Any oak aging is in old, continuous use barrels.

Cilento is in Campania’s southerly province of Salerno, although the varieties are the same as the more famed appellations of Taurasi and Avellino, the territory is vastly different. Dominated by the Parco Nazionale del Cilento, Vallo di Diano e Alburni, a Unesco World Heritage Site, there no big agriculture while the coastline is also a protected marine park. The soils range from sedimentary limestone and schist to quartz, sand and slate. All vineyards are farmed organically (some in conversion) using biodynamic treatments.

The ‘La Settimana’ range of wines are named the days of the week (in the Italian) which correspond to the planets and the gods, as portrayed on their vivid labels. These are wines with a conscience; in region more commonly known for blockbusters they are expressive, super drinkable, elegant, and ageworthy.