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€ 23,00
Available in September 2026.
Dry red
Montepulciano, Primitivo, Nero di Troia, Cabernet sauvignon.
Loamy soil.
Spontaneous grassing and seeding of melliferous species. Surface soil treatment with revitaliser. Fully organic vineyard management.
Harvest time - Third week of September. Hand-picked in 10-kg-crates.
Spontaneous fermentation with pied de cuve. Fractionation of must in open press. Vinification in steel tanks at controlled temperatures.
July, followed by one year of aging in the bottle
11,5% vol. | Vintage 2025
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These are rolls of tender meat, stuffed with garlic, parsley and pecorino cheese, tied with kitchen string like little parcels of flavour. They are cooked in a deep, rich tomato sauce that simmers for hours in the terracotta pignata, an ancient vessel that holds heat and restores tradition.
The sauce takes centre stage: thick, fragrant, ready to season homemade pasta, often orecchiette or ziti spezzati. The brasciòle, served in bread or as a second course, are the reward for a long wait, a ritual that unites generations around the table.
This is a dish that is not cooked in a hurry. It takes time, patience and love. It is symbolic of a cuisine that celebrates family, celebration, and storytelling. Every brasciòla is a caress, every pignata a small altar of taste.
