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A skin macerated white wine. Guido told me skin contact of around 5-6 weeks allows flavours to move from the skins where most of the flavours are into the must (juice/wine). The wine is then made stable, or more robust from oxidation, by ageing in oak casks, which allows minimal addition of sulfites. Fino sherry style, but clean and intense.
Guido and Igiea Zampaglione (husband and wife). Guido’s mother’s family owned the Tenuta Grillo estate in Piemonte. Guido was born in Naples, Campania. He studied Economics at the University of Naples, and Viticulture and Oenology in Piacenza. Work experience at the La Stoppa winery in the Colli Piacentini brought Guido into contact with its consultant winemaker, Giulio Armani, a specialist in natural winemaking. Until 2009 Guido made the Don Chisciotte wines for his uncle Pierluigi Zampaglione. After a change in family circumstances he created a new Fiano-based white Campania wine from his family’s ll Tufiello estate which is called Sancho Panza, a fictional character in Don Quixote (Don Chisciotte in Italian), the novel published in 1605 by Spanish author Cervantes (Don Miguel de Cervantes Saavedra).
VINEYARDS | 2017 32 hectares (79 acres) of land near Mombaruzzo. A dry, chalky-sandy-loam plateau, well drained. 350 metres above sea level. 17ha are vineyards. Barbera, Dolcetto, Freisa, and Merlot for red wines; and Cortese, Chardonnay, and Sauvignon Blanc for white wine. Vines planted at 3,300 vines/ha are being converted to 4,000 vines/ha and 6,800 vines/ha. Casarsa trained vines are being converted to guyot.