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This rare, old Campanian variety, which is not unlike Viognier in profile, was thought lost until the 1990s, when Pepe Mancini, a local winegrower reintroduced cuttings.
This single-vineyard wine takes its name, Acqua Vigna, from the fact that the vines are planted on a slope lying within an oxbow of the Volturno river. Fermentation takes place in a small steel tank at controlled temperature. The wine is aged sur-lie in tank with battonage for about seven months, followed by six months in bottle. No malolactic. Only 210 cases produced.