Tempa di Zoè
Bruno De Conciliis and his partners have created Tempa di Zoè as a tribute to Cilento’s greatest native varieties: Aglianico and Fiano. True to his style, Bruno is fermenting all grapes with native yeasts and farming his vineyards following organic and biodynamic practices. Contrary to Campania’s other great Terroirs originated by volcanic activity, Cilento’s soils were created by the ocean, underwater. This unique combination of sedimentary limestone and Flysch with traces of Numidian and quartz provides for wines that are savory, agile and über-expressive.
Beginning in the early 1990s, Bruno had led the renaissance of Cilento’s terroir, a pioneer not only for his advocacy of organics, biodynamics, and solar power, but also for his very own philosophical approach to agriculture. His philosophy doesn’t follow any trend or market fad, but rather relentlessly relies on thoughtful, curious, sustainable and responsive thinking as the main pillar of sustainable farming. In this time of climate crisis, no other approach will work. The future is worth it.
Available Wines:
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"Asterías" Fiano Paestum IGT
100% Fiano. Fermented with native yeasts in stainless steel. 25% Aged in used French oak A savory Fiano with notes of honey, citrus and chamomile.
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"Diciotto" Aglianico Campania IGT
100% Aglianico, fermented in stainless steel with native yeasts. Aged in used French oak for 12 months. Powerful, yet bright and vibrant.
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"Zero" Aglianico Paestum IGT
100% Aglianico from estate old vines in Alto Cilento. 20% of the grapes are dried on straw mats, then crushed by foot with a selection of grapes from the vineyards. Fermented with native yeasts in stainless steel vats, and aged in large used barrels.
This is an iconic Aglianico from Cilento, showing all the unique influences of the Tyrrhenian Sea and the schist and sandstone of this area.
Powerful and dense, and yet bright and savory.