Lapazio 2024

Francesca Fiasco took over her grandparents’ estate in 2015, continuing the work begun by her Nonno Luigi in the early 1960s when he reclaimed a small vineyard plot - "Arevusto" in the local Cilento dialect - at Felitto in the heart of the Cilento National Park. Today, she farms around six hectares of vines across several small parcels, producing fewer than 20,000 bottles per year. The location, free from industrial activity, provides an ideal environment for sustainable viticulture. The vineyards are planted with a mix of native varieties such as Aglianico, Coda di Volpe, Fiano, Aglianicone and Piedirosso, alongside Sangiovese and Cabernet Sauvignon. With guidance from oenologist Emiliano Falsini, Francesca produced her first vintage in 2016. Her approach combines traditional methods passed down through her family with careful vineyard management and low intervention in the cellar. Each grape is harvested and vinified separately, allowing clear expression of the different varieties and sites. Attention to detail is central to Francesca’s work. Each bottle is hand-numbered, wrapped in colourful tissue - each cuvee different - and cases are hand-written with unique sayings & expressions. Her "Ipogeo" cellar, built from local stone and surrounded by plant-life and biodiversity, provides a natural environment for maturation, where she seeks to make wines that reflect the character of Cilento. Winemaking Detail: Hand-picked October 1st, it is cryo-macerated on the skins for 48 hours, before pressing and fermentation for 5 months. Half in French oak (tonneaux) and half in tank. Lapazio is a wild plant that grows all around the cellar, and for Francesca the lovely, floral, grassy smell creeping into the cellar reminded her of the wine.

Hand-picked October 1st, it is cryo-macerated on the skins for 48 hours, before pressing and fermentation for 5 months. Half in French oak (tonneaux) and half in tank. Lapazio is a wild plant that grows all around the cellar, and for Francesca the lovely, floral, grassy smell creeping into the cellar reminded her of the wine.

Notes of green apple, crisp pear, white melon and mandarin plus hazelnut, almond and pineapple. Floral tones of lemon blossom, jasmine, chamomile aswell as acacia and clove from the oak. On the palate it is bright and fresh, with a soft, rounded texture, yet retains impressive flavour, structure and persistence with a grippy lime-y finish.

Fried fish, Pasta, Provola cheese

The Paestum & Cilento wine regions of southern Campania, are characterised by limestone and clay soils, Mediterranean summers and by sea breezes from the Tyrrhenian coast. Indigenous grapes such as Aglianico and Fiano are the focus, producing structured reds and fresh, mineral whites. Paestum is also a UNESCO world heritage site, known for its well-preserved ancient Greek temples, including the Temple of Hera.