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Place: Campania, Italy
Variety: Aglianico
Farming: Biodynamic
Fabio Labruna, a Milan-based sommelier, began farming a small number of hectares in Palinuro on the Campanian coast, becoming the area’s first Demeter-certified biodynamic grower. Working with native Aglianico, his focus is on capturing freshness and drinkability within this traditionally powerful variety.
‘La Gioia’ is his pét-nat take on Aglianico—fermented in stainless steel and rested in bottle for six months before release. Bright, juicy and full of energy, it’s all about freshness and immediacy.