When Stefano Papetti Ceroni and his wife Eloisa de Fermo discovered a long-abandoned cellar dating to 1785 buried beneath the family house, they left successful careers in law to bring it back to life. Today De Fermo is one of Abruzzo's most compelling biodynamic estates.
Backstory
Stefano, originally from Bologna, met Eloisa while studying law there. He first visited the De Fermo family vineyards in 2007 and was drawn to the land. The couple took over the estate in 2009 and bottled their first vintage in 2010, naming the project after Eloisa's family.
The Region
The estate sits in the highest part of Loreto Aprutino, a fortified hill town in the province of Pescara, in the heart of Abruzzo. The vineyards lie at 270 to 320 meters of altitude.
Vineyards and Farming
De Fermo farms 17 hectares biodynamically, converting the land the moment they arrived and earning certification soon after. Montepulciano leads with 10 hectares, followed by 3.5 hectares of Pecorino, 2.5 hectares of Chardonnay, and just under a hectare of Trebbiano.
Winemaking
Whole bunches ferment spontaneously with indigenous yeasts, with no intervention to control the result. Sulfur is kept to a minimum and the wines are bottled gently and unfiltered. A range of vessels is used for aging, including Stockinger botti, Garbelotto tonneaux, and concrete. Notably, there is no stainless steel.
The Wines
The estate produces Montepulciano d'Abruzzo and Pecorino, Trebbiano, and Chardonnay bottlings, including concrete-raised cuvees that capture the purity of biodynamically farmed fruit.
