Vigneti Tardis Mercoledi Fiano Paestum IGP

spontaneous fermentation in stainless steel, unfiltered and unfined. Total Sulphites 36mg/L

Vigneti Tardis is the result of a collaboration between Jack Lewens (former sommelier, now co-owner of Leroy Restaurant, Shoreditch) and his long-time friend Bruno de Conciliis of Viticoltori de Conciliis. They farm organically and biodynamically, producing wines with a hands-off approach from 3.6 hectares of vines in Cilento, Campania. 

Cilento is in Campania’s southerly province of Salerno, while the varieties are the same as the famed appellations of Taurasi and Avellino, the territory is vastly different. Dominated by the Parco Nazionale del Cilento, Vallo di Diano e Alburni, a UNESCO World Heritage Site, there is no big agriculture and the coastline is a protected marine park. The soils are dominated by sedimentary limestone and range in pockets from schist to quartz, clay, granitic sand and slate. All vineyards are farmed organically (some in conversion) using biodynamic treatments. Wines are made with a light touch in inox and or used oak.

The focus is firmly on the region’s indigenous varieties with Aglianico, and its long forgotten, larger-berried and thinner-skinned clone, Aglianicone for reds; while whites are made with Fiano, Malvasia, Coda di Volpe and other aromatic varieties.

In a region normally known for producing big, powerful wines, these are a more delicate, less extracted interpretation, with great drinkability and individuality. There are seven wines in its range called “La Settimana” (“the week”), each named after a day of the week. Mercoledi is Fiano, fermented in tank and left on its lees until bottling, when it gets a fining with bentonite and 15 mg/ml addition of SO2. Soft zippy Fiano with beeswax, lime oil, pineapple and a saline lift to finish. Versatile. Great mouthfeel.