Exultet

Vineyard and terroir

The fruit comes exclusively from the seven-hectare "Exultet" vineyard near the village of Lapio. It was planted in 2004 on a carefully chosen site 570 metres above sea level, on clay-limestone soils with a south-western exposure. The vines are planted fairly close together, which creates competition for nutrients and gives small quantities of healthy, very high-quality grapes. According to Luigi Moio, the wine's secret lies in the combination of low yields, meticulous care of the vines and old local winemaking traditions.

Vinification

The grapes are harvested by hand from late September to early October and placed in small 15 kg crates. At the winery they are selected by hand on a sorting table and then gently pressed. The must ferments at 14–16 °C, 70% in stainless-steel tanks and 30% in French oak barrels.

Ageing

The wine spends 10 months on its fine lees, partly in stainless steel and partly in oak, followed by 8 months of bottle ageing.

Tasting profile

Remarkably intense without feeling heavy or overly sweet. Fresh acidity, mineral notes and purity come first, giving a distinctive character that is very difficult to find in southern Italy. Conceived as more than a typical single-varietal wine: elegant and refined.

Vintage notes

The 2024 vintage should continue to drink well until at least 2034.

Label / history

The wine is the realization of a dream of its creator, the oenologist Luigi Moio. The name comes from the "Exultet of Mirabella", a medieval liturgical scroll of parchment sheets sewn together, bearing the text of the "Benediction Cerei" prayer, musical notation and miniature illustrations. The Latin "Exultet" can be translated as the call "Rejoice!" and has echoed through the churches of Campania for centuries. It reflects Moio's philosophy that great wines need more than technical perfection: above all, a soul that brings people joy.