Faro by Bonavita is one of only two labels produced by the estate. This small winery owns no more than two and a half hectares of vineyards between the villages of Faro Superiore and Cucuraci, at an altitude of 250 to 300 meters. The choice is to work with strictly natural agriculture, respecting the environment and the vines, some of which are up to 80 years old: no chemical fertilizers are used, organic matter is provided through green manure of legumes and grasses, and no herbicides or insecticides are employed. The Nerello Mascalese, Nerello Cappuccio, and Nocera grapes are harvested between the first and second decade of October; part of the wine is fermented in large oak vats and part in steel, with long macerations lasting up to 60 days in certain vintages. The wine is then aged for about 24 months in oak and steel, followed by at least another 10 months in the bottle before release.

FARO BONAVITA: THE TASTING

Faro di Bonavita presents a pale ruby red color in the glass; on the nose, it offers scents of small red fruits, acid flowers, Mediterranean herbs, and a hint of forest floor. The palate is fresh, balsamic, spicy, balanced, and savory. Excellent with a mushroom and wild herb risotto paired with caciotta cheese.