The Amphora Wines of Lunarossa Vini in Campania, Italy

Posted by Rowena Dumlao - Giardina 9/30/2018

The Amphora Wines of Lunarossa Vini in Campania, Italy

Mario Mazzitelli, an oenologist, decided to initiate his own wine making activity in 2001 with the collaboration of another oenologist, Fortunato Sebastiano, in the province of Salerno in the Campania region of Italy. He chose a 6-hectare land that overlooks the Gulf of Salerno at Giffoni Valle Piana near Monti Picentini, the mountain range in the Campania Apennines with an average height of 100 to 300 meters above sea level. Here, he found the ideal terroir that best expresses the personalities of his wines. His cultivation is focused primarily on Fiano and Aglianico, white and red autochthonous grape varieties with varying methods of vinification. Additionally, there are also some Cabernet Sauvignon, Falanghina, Santa Sofia and Piedirosso.

The ideal amount of sunlight, cooling marine breeze and the calcareous clay soil of the area proved to be exceptional in the cultivation of his grapes and with his method of vinification using amphorae and large wooden barrels, Lunarossa wines take on more complex and greater personalities. His assertions of Fiano and Aglianico in amphorae are quite unique in the region.  

Costacielo Bianco 2016

Previously made blends of Fiano and other white varieties, the 2016 vintage is made solely of 100% Fiano. Fermented in stainless steel and aged in large oak barrels, the Coastacielo Bianco takes on a straw yellow color with medium structure. Smoothened with its stay in the large oak barrels, the nose and palate of this Fiano is balanced and complex with aromas of citrus fruits and yellow stone fruits. Its freshness and sapidity graces the mouth reminding you of the terroir it comes from.

Costacielo Rosato 2017
Like the Costacielo Bianco, this rosè also changed from blends of Merlot and Cabernet to 100% Aglianico for the 2017 vintage. Cherry rose color with almost no skin contact, fermented in stainless steel and aged in amphora and bottle. In the nose, the strawberry is prevalent followed suit by other red berries and fresh herbs. Its freshness in the mouth is lively as well as its sapidity that finishes off with long persistence.  Costacielo Rosso 2016 With the different blend of 90% Aglianico and 10% Piedirosso for its 2016 vintage, gives a ruby red color with purplish tones and very smooth tannins. Fermented in stainless steel then aged in amphora for 9 months before being bottled and aged a few months more. It has an interesting floral, fruity and spicy nose of violets, pepper, cherries and red stone fruit.

Costacielo Rosso 2016
With the different blend of 90% Aglianico and 10% Piedirosso for its 2016 vintage, gives a ruby red color with purplish tones and very smooth tannins. Fermented in stainless steel then aged in amphora for 9 months before being bottled and aged a few months more. It has an interesting floral, fruity and spicy nose of violets, pepper, cherries and red stone fruit.

Quartara 2012 / 2014 / 2015 / 2016
The name Quartara came from the name of the terracotta vases during the ancient Roman times to conserve and transport oil and wine. Made with 100% Fiano grapes from the Salerno hills, the vinification process of Quartara is different from the other wines. The grapes are fermented in amphora vases lined with beeswax which are stored underground wherein the grape must and skin remain in contact for a long time. It is then aged in second generation wooden barrels and finally, a few more months in bottles before being released. With a mini vertical of the 4 vintages, the results of course are diverse from each other, each year giving different characteristics in the nose and palate. In general the color is straw yellow with golden hues, fully-structured and an ample nose of spices, mature exotic fruits, minerals, herbs, yellow flowers and honey. In the mouth it retains a very nice freshness and sapidity with a long finish. It's a kind of wine that still promises good things when aged a few years more.

Rossomarea Colli di Salerno IGT 2011
100% Aglianico, fermented in stainless steel and aged in barrique and bottle. Ruby red in color, smooth and soft tannins. The nose opens up to cherries and red berries, flowers, spices, toasted notes and as it evolves in the glass, dried tobacco leaves. In the mouth, its freshness and sapidity are prominent and it has a persistent finish.

Borgomastro Colli di Salerno IGT 2009
This is the Aglianico that has been aged the longest in the winery and it has been profiled to age better over the years. Fermentation took place in stainless steel with the skin for over two weeks then aged in French oak barrique for 26 months and another 16 months in the bottle. It opens to an ample nose of flowers like violet, dark stone fruits, dark cherries, rich toasted notes, cocoa, spices like pepper, juniper and minerals. In the mouth, you can almost taste the sea breeze with its sapidity. Its freshness is pleasant as well as its smoothness and long persistence. It's definitely the kind of wine that will keep for more years in the cellar.