Terre Stregate

Guardia Sanframondi, Benevento. Clay-limestone hills at the foot of the Matese mountains, 350 to 450 metres above sea level, organic. Greco grows here – one of the oldest grape varieties in southern Italy, rooted in this region for centuries. Carlo and Filomena Iacobucci vinify it as it should be: in steel, fresh, without detours. Straw yellow in colour with green reflections. Intense floral notes, citrus peel, pear, white peach, a light hint of wild herbs. Refreshing on the palate, with lively acidity and a mineral finish that reveals its origin. Uncomplicated, precise, honest. SUPERIORE.DE

"Genius loci" – the spirit of the place. Not a name that advertises modestly. But the Fiano vines of the Famiglia Iacobucci on the clay-limestone slopes of Guardia Sanframondi actually deliver what is promised: a clearly territorial interpretation of a grape variety that defines Campania like no other. Steel tank, sur lie, no wood intervention. Pale golden yellow in colour. Ripe peach, vanilla, almond, a hint of hazelnut, subtle saline note on the finish. Fuller than the Aurora, with a glyceric texture that warms the sip. Fresh and round at the same time. SUPERIORE.DE

Svelato means unveiled – the veil pulled away. The name of the most famous Falanghina from the Sannio resonates with the legend: Guardia Sanframondi, the "bewitched land" on the Matese mountains, home of the witches of Benevento and, since 1898, of the Iacobucci family. Filomena and Carlo rebuilt the business in 2004 – and the Svelato quickly became an ambassador. Hand-picked, whole bunch pressing, ageing in steel on the fine lees.

The olive groves of the Iacobucci family grow on the same clay hills of Guardia Sanframondi as the vines – sannio Beneventano, one of the oldest olive-growing regions in southern Italy, long overshadowed by the more famous coastal olive groves, but with its own character and deep tradition. Ortice, Ortolana, Racioppella and other Beneventan varieties, all of which are indigenous. What defines the Classico is speed and care: the olives are hand-picked and cold-pressed no later than 24 hours after harvesting – without the addition of water, using an integral process. Only periodic decanting instead of filtering, so that the oil breathes without losing its natural structure. Acidity below 0.5 per cent.

The name says it all: "first blossom" – the best that an olive tree has to give. For the Primo Fiore, the Iacobucci family selects from the old varieties of Sannio – ortice, Ortolana, Racioppella – only the best fruit, all harvested by hand. Cold pressing, maximum care, acidity below 0.2 per cent. A value that does not come from chemistry, but from ripeness, craftsmanship and speed.