Colli di Lapio

In the small Campanian winery Colli di Lapio in Arianiello, a hamlet belonging to the small village of Lapio, the traditional way of living, thinking and producing wine is still used today. With her white and red wines from the indigenous Fiano and Aglianico grape varieties typical of the province of Avellino, the modest owner Clelia Romano and her husband Angelo have made a name for themselves at home and abroad. On the one hand, this is due to the reliably high quality of the grapes growing in the Arianiello, Stazzone and Scarpone vineyards, which reach altitudes of up to 550 metres. On the other hand, the reputation is also due to the certified designation of origin and the completely ecological cultivation. The very limited wines - of the red drops based on Aglianico, for example, only a few thousand bottles are produced at a time - are praised again and again by wine critics.

While the children Carmela and Federico are already eagerly and joyfully involved in the family winery, the three grandchildren are initially only responsible for a few labels as namesakes. Angelo, on the other hand, as a long experienced winegrower in the Irpinia hill and mountain landscape, knows almost every pebble stone. The vines on the only six hectare area are not only blown by the wind, but are also partly sunny all day long. The vines also benefit from very calcareous loamy soils and strong temperature fluctuations between day and night. It is characteristic of Colli di Lapio that sulphur and copper-based active substances are used in the environmentally friendly work in the vineyard. In addition, the family has planted the alfalfa crop, which is well tolerated even in cold winters, in order to supply the soil with more nitrogen.

Under the leadership of Clelia's father Pasquale, the family had previously only sold grapes to neighbouring winegrowers, but now handles the entire value chain. The particular techniques used by the farm, located in the province of Avellino, include harvesting in the second half of October, partial fermentation on dying yeasts in stainless steel tanks and bottling in bottles between spring and autumn after harvesting. If the wines in the tiny cellar do not mature in tanks, they usually age in new barriques. The authentic spicy white wines prepared from Fiano are slim and very long-lasting. For many experts, they are among the best drops ever pressed from this variety. (superiore.de)

"Take the most popular catchwords of the wine language - Eins-a-Lage, Spitzenterroir, winegrowers with body and soul and minerality - throw them around without inhibitions and already the winery Colli di Lapio is accurately described."Gambero Rosso