Raffaele Troisi is the energy behind Vadiaperti. His passion for his vineyard was palpable as we walked among the vines feeling the dirt under our feet and in our hands. He makes the wines simply, and purely. The vineyards range from 1,200 to 2,100 feet above sea level on soils that are a mix of volcanic clay (retains moisture in the hot southern sun) with visible white rocks of limestone studded around. The earth here has lots to give; the wines thereforem are produced to showcase it. All made in stainless steel tanks with indigenous yeast and aged on the lees. We saw the complexity of the soil in bottle. We visited with Raffaele for nearly 6 hours, eating his home-made salumi and tasting wines going back progressively to 1988! This ’20 is a lovely. Aromas of apple, pear and hazelnut. Pure, with a textured center, and lifting acidity, with a stony finish.
Fiano di Avellino
Volcanic clay, limestone
Fermented aged in stainless steel tanks.