About this wine
Vineyard and terroir
The fruit comes from sites across the provinces of Chieti, L'Aquila, Pescara and Teramo in central Italy.
Vinification
The grapes are harvested in October. Traditional red-wine vinification involves 10 days of maceration, followed by alcoholic fermentation in stainless-steel tanks at a controlled temperature of 28–30 °C.
Label / history
Francesco Folonari founded the winery in 1825 in Valcamonica, Veneto. In the mid-nineteenth century, he moved with his family to Brescia, at the foot of the Alps. The company both made and bottled wine, an unusual practice during the second half of that century. Its founding aim was to produce good-quality, affordable wines for everyday drinking.
