A spritely skin-contact number from Jacopo - heady with wildflowers, minerals, yellow plums and citrus peel leading to fine tannins and a clean salty finish. Find out more.
About the Wine
A hazy, salty, perfumed wine which begs to be opened in the sunshine. Vibrant, golden-hued and bursting with summertime aroma – flowers, lime and tart passionfruit are met with a chalky minerality and tight zing of sherbet-like acidity. A wine that has undoubtedly been made with the outdoors in mind.
Made with an early harvest of Procanico, Malvasia Toscana, Verdello, and Drupeggio from forty-five-year-old vines planted in Orvieto's sandy loam. The grapes are direct pressed and bottled young after a brief stint in vat. Hazy and textured with a wild rustic edge, exactly the sort of thing we reach for in those summer months.
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.
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