Vigne Guadagno

(Campania, Italy)

 

Founded in 2010 by two brothers, Giuseppe and Pasquale Guadagno, their passion for wine led them to purchase land in Irpina, near Avellino. The vineyards are situated on the Sabato and Calore river valleys, sitting between 400-600 meters in an area marked by wide diurnal changes, frequent rainfall spread throughout the year and a plethora of soil types: volcanic, yellow tuff and silt. The Guadagno brothers have the utmost respect for the land and what it offers, traditional farming methods are used while respecting nature by nurturing the soil’s diverse microbiology with organic fertilizers, cover crops are used to optimize natural protections from pests and they never use herbicides or presticides of any type. With their attention to nature, this allows the unique differences of each region and vineyard to shine through in their wines.

www.vigneguadagno.it/


Fiano Di Avellino DOCG

100% Fiano

From 15 year old vines planted at 450 meters and planted on marl-clay soils in the area of Montefredane in the province of Avellino. The grapes are hand-harvested in the last week of September, the grapes are softly pressed from whole bunches, followed by fermentation in steel tanks. The wine is then allowed to rest for seven months on lees in steel tanks and bottled one year after harvest.

 

Fiano Di Avellino DOCG, "Contrada Sant' Aniello"

100% Fiano

From 15 year old vines at 550 meters and planted on marly and clay soils in the area of Montefredane in the province of Avellino. The grapes are hand-harvested in the first week of October, the grapes are softly pressed from whole bunches and light contact on the skins, followed by fermentation in steel tanks. The wine is then allowed to rest for 12 months on lees and 12 months in bottle. Bottled the following year after harvest.

 

Taurasi DOCG

100% Aglianico

From vineyards at 550 meters and planted on loam-clay soils in the town of Montemarano in Irpinia, the first vintage was produced in 2010. The grapes are hand-harvested in the last week of October, followed by 20 days of maceration and then aged for 24 months in Slavonian oak, followed by another 24 months in the bottle after three years from harvest have passed