A small project started by six friends, Cantina Giardino’s vineyards are spread around Irpinia, six hectares spread across sixteen different plots. Run principally by Antonio and Daniela di Gruttola, Giardino focuses on the indigenous Coda di Volpe, Fiano, Greco, and Aglianico varietals, crafting a large array of cuvées according to what each vintage brings. Fermentation can take place in a variety of vessels, ranging from stainless tanks, fiberglass, bvarrel, and home-made amphorae. Work in the vineyards and wien is as natural as possible, typically with the only additions being a small dose of sulfur prior to bottling.
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