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Mustilli Piedirosso

Piedirosso is planted in the organically farmed Pozzillo block, which occupies a small 2 hectares. Low yields and manual harvest. Grapes are immediately de-stemmed and crushed. Pre-maceration at 10 degrees Celsius. Fermentation for about 15 days in stainless steel at moderate temperatures (around 24 degrees C) to maintain freshness. Maturation in stainless steel for 2–3 months with batonnage. Lightly fined, unfiltered and a small SO2 addition prior to bottling. 3 months in bottle prior to release.

The Mustilli family settled in the town of Sant’Agata dei Goti at the start of the 14th century, and has been producing wine for five centuries. Sant’ Agata dei Goti is a sub-region of the DOC Sannio, and Mustilli is the only winery in the area. All 20+ hectares are planted to indigenous varieties—Aglianico, Piedirosso, Falanghina and Greco di Tufo. Starting in the 1960’s, Leonardo Mustilli established the modern day iteration of its production, replacing the dirt floor with cement for hygiene purposes and adding electricity. He is the first to have bottled pure Falanghina in the 70s. Today, the estate is run by two of the daughters- Anna Chiara, who manages the vineyards and winemaking, and Paola, the commercial side of the business. It is a family affair committed to maintaining the integrity of these beautiful hills and producing wine in a traditional manner that preserves the integrity of their history.

Winemaker: Anna Chiara and Paola Mustilli
Country: Italy
Region: Campania
Type: Red
Variety: Piedirosso
Farming: Organic
Age of Vines: Planted 2000–2005
Production: 15,000 bottles
Soil: Calcaerous, volcanic, clay