Who: Nico Ciavalini & partners
Enologist: Camillo Zulli
Where: Municipality of Pretoro, Chieti • Abruzzo, Italy
Founded: 2010
Land: 602 m asl
Grapes: Passerina, Pecorino, Pinot Grigio, Malvasia, Montepulciano, Sangiovese, + Primitivo
Appellation: Terre di Chieti IGP, Montepulcinao d’Abruzzo DOP, Cerasuolo d’Abruzzo DOP
Viticulture: Demeter certified Biodynamic
The vineyards of the Fabulas winery are located in the municipality of Pretoro, 602 meters above sea level with its back to the Majella National Park. You can really feel the influence of the mountain massif that gives its name to the park. On the front side, only 35 km away, is the Adriatic sea. The climate is highly affected by these two elements, with strong changes in temperature between night and day.
The rugged terrain of Abruzzo has become synonymous with Montepulciano, unfortunately though, not synonymous with high-quality wines. The area still struggles with a bit of a work-horse reputation due to its cheap co-op reds and confusing, misunderstood whites. Sadly the market has been presented with low-quality wines. Fabulas, along with a few other noteworthy producers, are slowly changing this view with their quality growing practices and stellar winemaking.
Fabulas is a collaboration between a few farmers, friends and a fabulous winemaker. Their attention and care are not merely to the winemaking, but also the earth. Fabulas has a 'whole-body' approach to winemaking. Usually, we care more about how producers practice than what certification they have, though in this situation it is different. The Fabulas vineyard is an element of great agronomic and naturalistic value. The sheep provide natural and intelligent control of the spontaneous native flora and natural fertilization, bringing the animal spirit into the vineyard. Mechanical processing is reduced to a minimum. From the positioning of the vineyards on a mountainside, it is possible to understand that at the plant health level, plants require few interventions and related only to the use of copper and sulfur when absolutely needed. Fabulas believes that in order to change the way consumers view Abruzzo, a guarantee of how they working is needed. This we get.
They are certified on many levels in the EU:
"Biodiversity Friend" which evaluates the impact of agricultural practices in the territory: environment, the fertility of the earth and the health of workers.
"Vegan Certified" THis for products that do not contain animal products or byproducts and that have not been tested on animals.
"Demeter " is the largest certification organization for biodynamic agriculture, and is one of three predominant organic certifiers.
"EU Organic" The EU requires an equally rigorous control system with controls carried out at each stage of the biological chain. Each farmer is checked at least once a year, or more often on the basis of risk assessment.
‘Felices’ Passerina IGP
[ Felices, Latin = happy ]
GRAPE: Passerina
SOIL: Calcareous and have preserved their natural fertility thanks to the scarce exploitation of the soil by man.
HARVEST: Manual in wooden boxes and in willow and cane baskets.
WINEMAKING: very limited skin contact, soft pressing
FERMENTATION: Fermentation is spontaneous, wild yeasts
REFINING: on fine lees in stainless steel tanks
AVERAGE PRODUCTION:
WINEMAKING: Fermentation is spontaneous without the use of selected yeasts, in stainless steel barrels with thermal control. They are then aged in the bottle for about 6 months. The result is a fresh, fruity wine, an expression of the vine and the terroir.
The Passerina vine derives its name from the small size of the berries and from the fact that the sparrows show a particular predilection for its grapes, characterized by a particularly tasty pulp. Widespread in the Marche and Abruzzo, it has only recently been relaunched as it has been forgotten and replaced by the more productive Trebbiano.
Fabulas’ Passerina is rather a coppery pink in color. A nose of a delicate floral bouquet with notes of white flowers and hazelnut blossoms. On the palate, it is cheerful, crisp, and citrusy with bits of savory herbs and a long, fresh mineral finish.
PAIRINGS: Excellent with fish appetizers, seafood, white meats, and medium-aged cheeses.
‘Fecerunt’ Pecorino Terre di Chieti PGI
[ Facerunt, Latin, 3rd person faciō = to make, construct, fashion, frame, build, erect ]
GRAPE: Pecorino
SOIL: Limestone
HARVEST: Manual in wooden boxes and in willow and cane baskets.
WINEMAKING: very limited skin contact, soft pressing
FERMENTATION: Fermentation is spontaneous, wild yeasts
REFINING: on fine lees in stainless steel tanks
Pecorino is a vine of uncertain origins, the object of attention by the sheep, from which perhaps the name originates. It was particularly widespread throughout the Abruzzo region before phylloxera. It was gradually abandoned to make way for more productive varieties such as Trebbiano. In ancient times, Romans considered central Italy very important for wine production, especially processed from this grape.
‘Fecerunt’ is a pale straw yellow wine with greenish reflections in the glass. Notes of elderberry, ripe fruit with hints of juicy pear. The acidity and flavors are balanced with the structure and softness.
PAIRING: Raw fish, cold cuts, risotto, farmyard animals, and medium-aged cheeses.
‘Foeminae’ Pinot Grigio Terre di Chieti PGI - Ramato style
[ Foeminae, Latin = women ]
GRAPE: Pinot Grigio
SOIL: Limestone
HARVEST: Manual in wooden boxes and in willow and cane baskets.
WINEMAKING: Skin contact between the peel and must (4-6 hours) and then processing with the "white winemaking" technique.
FERMENTATION: Fermentation is spontaneous, carried out by indigenous yeasts
REFINING: on fine lees in stainless steel tanks
In traditional technology, the copper / pink color is carried away by oenological techniques and products that are not allowed in biodynamics. This is the reason why our Pinot Grigio has a coppery/pinkish natural color depending on the vintage.
‘Foeminae’ Pinot Grigio Ramato is an energizing rose-gold color from skin contact. It has an Intense, floral and fruity bouquet with hints of yellow flesh fruit. On the palate, it is fresh, intense, and savory.
PAIRINGS: Excellent with cod, white meats, and delicate first courses.
‘Fortitudo’ Cerasuolo d’Abuzzo dop (Rosato)
[ Fortitudo, Latin = strength, bravery ]
GRAPE: Montepulciano
SOIL: Limestone
HARVEST: Manual in wooden boxes and in willow and cane baskets.
WINEMAKING: Skin contact between the peel and must (4-6 hours) and then processing with the "white winemaking" technique.
FERMENTATION: Fermentation is spontaneous, carried out by indigenous yeasts
REFINING: on fine lees in stainless steel tanks
‘Fortitudo’ is an intensely brilliant cherry pink color with a nose of fragrant berries, pomegranate, and balsamic tones. Deliciously fruity with interwoven floral notes that keep circling around. A fresh wine that is super pleasing on warm days with the strength to stand up to colder days when comfy foods are a must.
PAIRINGS: Perfect to accompany appetizers and fish soups, pasta dishes, delicate cheeses, roasted pork, and chicken, this wine is also perfect with easy dishes such as pizza.
‘Fara’ Montepulciano d’Abuzzo dop
[ Fara, Italian = will make ]
GRAPE: Montepulciano
AREA: Municipality of Pretoro 602 m asl The vineyards are located in the agricultural landscape of the Majella National Park where the millennial presence of man has allowed the conservation of agricultural biodiversity that has disappeared elsewhere.
SOIL: Limestone
HARVEST: Manual in wooden boxes and in willow and cane baskets.
WINEMAKING: Maceration in the tank with manual pumping over and flaking.
FERMENTATION: Fermentation is spontaneous, carried out by indigenous yeasts. Fermentation is carried out in concrete tanks for a period of 15-25 days depending on the temperature and the state of ripeness of the grapes.
AGING: Part of the wine is stored for six months in barrique and another part in stainless steel tanks, so as to preserve both the fruit (tank) and the softness on the palate (barrique). Refinement in the bottle for about 6-8 months follows.
Montepulciano is a native vine of central Italy and in particular of the area between Marche and Abruzzo. Several documents dating back to 1700 testify to this. His native land seems to be Torre de 'Passeri in the province of Pescara.
The Fara vineyard is an element of great agronomic and naturalistic value. The sheep provide for the natural and sensible control of the typical indigenous flora and natural fertilization while bringing the animal spirit into the vineyard. Mechanical processing is reduced to a minimum. From the positioning of the vineyards on a mountainside, it is possible to understand that from a vine-health perspective the plants require few interventions and the only interference is the slight use of copper and sulfur when absolutely needed.
‘Fara’ has an intense ruby red color with slight purple hues, tending to garnet with aging, characterized by intense, ethereal olfactory notes such as the scent of red fruits and spices including traces of pleasant caramel. The mouth has a full, dry, harmonious, and, rightly, tannic taste.
PAIRINGS: It goes well with red meats in general, boiled, braised, roasted, noble poultry, and aged cheeses.