Il Cancelliere Azienda Vitivinicola” is the project of our life; it has born to continue the work of our parents and to rediscover farmer work and its traditions. Our father has inherited the farm from his father, and our mother has always worked with him; they dream for us a different job giving us the possibility to study following our wishes. In 2005, for an ironic twist of fate, the road that leads us far away from our land had brought us to our origin. We meet in Montemarano thinking about our vineyards, about the wines made by our father and about the future of our life. We decided to dedicate our time to the family farm, and now we like to think to this project as a walk in the nature to learn its language and to give us the possibility to live in relax. At the beginning we had no idea about the right way of our work; we started to learn about natural, organic and biodynamic agriculture, to observe the vines and the soils, and to ask us about the of the potentiality of Aglianico grapes on the hill of Montemarano. We have found in our parents the best tutors and working with them is an excellent way to improve our knowledge about agronomic practises and vinification process. We decided not to use chemical products, and it was challenging. We were managing our vineyards obtaining bad results, but it was beneficial to understand the needs for vines balance. We know the goals are not satisfied yet, we need more time and lots of hard work to do; we believe it is crucial to have a deep understanding of our plants living in symbiosis with nature. This is where we draw the strength to face the difficulties encountered day by day without falling in temptations. For us, it is vital the winemaker consistency with his philosophy and sensitivity to nature; they are the best certification we can offer to the consumer. Our dream is to find the balance between plants and soil again to have healthy plants because this is the only way our vineyards can challenge our memory. We do vinify only the grapes we produce in our estate and only Aglianico. The alcoholic fermentation is done using natural yeasts at room temperature, and the maceration is for about 20 – 30 days. The ageing is in wood, giving the wine all the time it needs to mature. We have decided to make no filtration, no clarification and no stabilization to our wines because we believe this is the only way you can feel the real wine evolution. We are also not adding any sulphites to our wines. We think our wines are living organisms that reflect the characteristics of Aglianico grapes, of the vintage, of our soil and our hands. Il Cancelliere is one of the founders of a small association and business network called V.i.T.I. (Vignaioli in Terre d'Irpinia - Vigneron in Irpinian Land) which includes also Cantina del Barone in Cesinali and Cantine dell’Angelo in Tufo. The companies share the production philosophy, the craftsmanship of the processes, the non-use of chemical substances neither in the vineyard nor in the cellar, the family management and not least the fact of being all three single-vine companies that together represent the three DOCG Irpinia.
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