Aglianico from the Cilento coast has a fascinating and spicy bouquet with myrtle, pepper, and balsamic notes; it's soft on the palate with delicate tannins.
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 founded on 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 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 pillars of sustainable farming. In this time of climate crisis, no other approach will work. The future is worth it.