Il Faggio is a staple that we don't think we'll ever let go of. It's appeal lies in the fact that it stays consistently good (and at the right price). Uncomplicated, good Montepulciano that won't quit means you must try it. Yes, it goes with tons of differnet dishes, but we prefer it all on its own.
An off-shoot of Alpha Zeta, Il Faggio is another Italian wine made by seemingly wayward New Zealander (she knows where she is!) Alana McGettigan. She and David Gleave set out to work with vineyards which are small and family-owned, and not equipped to set up their own estates. The result is excellent quality fruit at a tremendous value. The name Il Faggio derives from the beech trees, which proliferate the area, especially in the surrounding Abruzzo national park.
- Farming Practices: Sustainable
- Harvesting Method: Manual and machine
- Fermentation: Fermented for 6 days in stainless steel tanks at temperatures of up to 34 degrees; then transferred to a tank for malolactic fermentation
- Yeast: Native
- Filtration: Unfined; Unfiltered
- Maturation: Aged in oak and stainless steel for approximately 9 months before bottling