Tempa di Zoè's Aglianico Zero was born in 1997 from 2 hectares of vineyard, located in Acqua di Costanza in the municipality of Torchiara, in an area, the Alto Cilento that feels the influence of the Tyrrhenian Sea and the decidedly solar climate. The Cilento soil has marine origin; sedimentary silt and sand rocks are often streaked with a network of mineral formation. The soil on the surface, a thin layer of clay, absorbs the spring rain and returns it to the vines in dry summers. This Cilentan “Flysch” is an alkaline and strong soil, perfect for growing vines and gives the grapes a unique personality, integrating acidity with a great saline presence. The Supercampano, as the four supporters of this project called it, Feudi di San Gregorio, Francesco Domini, Vincenzo D'Orta and Bruno De Conciliis, is produced from slightly dried grapes. It ferments in open vats with spontaneous yeasts, then refines for three years in 3000-litre wooden barrels and one year in the bottle.

AGLIANICO ZERO TEMPA BY ZOÈ: TASTING

Zero di Tempa di Zoè is deep ruby red. The nose is warm and dense, with notes of dried plum, blackberry jam, black pepper, rhubarb and cocoa. In the mouth, it is opulent, rich in fruit, with a lot of flavour and nice acidity to balance the alcoholic generosity. Perfect for sheep stew.