About the wine
A fragrant, pure field blend of Sangiovese, Ciliegiolo, Merlot and Trebbiano from vineyards planted over clay and limestone in Pitigliano. A bottle primed and ready to be enjoyed in the sunshine, the wine jumps from the glass with refreshing notes of sour cherries, blood orange, herbs and flowers. We recommend trying it with a slight chill.
2023 was a challenging year – cool and wet. As a result, unfortunately Jacopo lost all of his grapes, so he headed to Pitigliano in Tuscany to harvest grapes with a friend. After hand harvesting, the grapes infuse as whole bunches for a week, before a short rest in vat. The resulting wine is light, bright and perfumed - just the sort of thing were reaching for at the moment.
About Ajola
Ajola is a small farm made up of vines and olive groves. It is situated in the rolling hills outside Orvieto, at the crossroads of Umbria, Lazio and Tuscany. Jacopo Battista began the project back in 2012, with a view to nurture the plants back to life after several years of neglect. Having previously worked at Le Coste, Jacopo was guided by the idea of tending land in the same way farmers from previous generations had. A healthy way of farming that is honest and respectful to both land and history, an alternative to industrial farming. Jacopo has worked organically since the beginning, treating the vines with just a small amount of copper and sulphur and preparing various herbal teas to boost their health.
Jacopo farms three and a half hectares of vines up to 75 years old planted over sandy loam of volcanic origin, set at up to 400 metres above sea level. He also has begun farming an additional hectare and a half of Procanio and Ansonica of old vineyards where volcanic soil are made up of black sand and stones. The resulting wines are pure, rustic and always incredibly easy to drink.
