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Casa Brecceto Campania Pitatza Rosso

$49.00

Out of stock

Vintage: 2018
Region: Campania, Italy
Viticulture: Organic and Biodynamic
Grape varieties: 100% Aglianico

Casa Brecceto Campania Pitatza Rosso comes from and old vine selection of Aglianico. Dark, earthy, and seductive. A powerhouse natty wine.

Song: Eatin’ Dust by Fu Manchu

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Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Casa Brecceto Campania Pitatza Rosso

Casa Brecceto Campania Pitatza Rosso comes from and old vine selection of Aglianico. Spontaneous fermentation. Aged in old “botti grandi” and only released when the wine is deemed ready. No temperature control, no filtering or fining, and minimal sulfur additions (if necessary).

About Casa Brecceto

Located in the village of Ariano Irpino, high in the Apennine Mountains of central Campania — over 700 meters of elevation — this tiny collaborative cantina is doing work that we have been waiting to see from Campania.

Casa Brecceto, the winery as we know it today, was founded in 2018 by a small group of local friends/winemakers/agro-enologists, but, they started out over twenty years ago as the “Arajani Enoprogetto”, exploring the wine potential of their ancient Ariano Irpino and Irpina River valley surroundings. The group was founded in 2001 by Oto Tortorella (who died in 2020), Fortunato Sebastiano, and Igor Grassi. For the last two decades, this group has been working with native grape varieties in secluded and often abandoned vineyard sites deep in the backwoods of Campania. Until 2018 the group worked quietly making “garagiste” style wines in extremely small quantities. These wines showcased the potential of the land, grapes, and their winemaking craft as they experimented with fermentation, aging vessels, and agricultural techniques all at once. The wines never made it beyond a handful of local trattorie or curious friends and wine lovers…that is until now! The new and more official winery of Casa Brecceto is now headed up by Maria Teresa Ciccarelli (MTC as she prefers to be called) and is under the agronomic guidance of Fortunato Sebastiano.

Today, Casa Brecceto owns a little over 2 hectares of vineyards and farms an additional 2 hectares in and around their village, collaborating with local farmers. They work with native grape varieties including Fiano, Greco, Coda di Volpe, Piedirosso, Aglianico, and Sciascinoso, with a total production of ~8500 bottles at this time. The land is worked using a combination of certified organic practices as well as biodynamic preparations when necessary. Soils contain a mixture of various calcium-rich clays, volcanic sand, and marine deposits making for some very complex wines.

In the cellar, spontaneous fermentation is used with minimal sulfur additions only if/when necessary. Vinification takes place in small, open-top fermenters without temperature control and they use a combination of destemmed and whole cluster fruit for various wines. Aging takes place in a combination of stainless steel, amphora, and old “botti grandi” oak barrels, depending on the wine being made.