{"title":"Agnanum","description":"\u003cp\u003eThe Agnanum wines we carry come from Campania, Italy. We list their red and white wines.\u003c\/p\u003e\u003cp\u003eThe bottles we have brought in are made from Piedirosso and Falanghina, biodynamically farmed. The wines are low sulfite and natural. Everything below is listed whether it is in stock or sold out, so you can see the range and set a restock alert on anything that has gone.\u003c\/p\u003e","products":[{"product_id":"piedirosso-aganum-campania-italy-red-wine","title":"Agnanum Piedirosso 'Sabbia Vulcanica' 2017","description":"\u003cp\u003eAgnanum's Sabbia Vulcanica is 100% Piedirosso from the Campi Flegrei, the supervolcanic caldera on the western edge of Naples. The vineyard sits within the crater of Agnano, adjacent to the Astroni Natural Park, on steep hand-cut terraces of black volcanic sand. The soils have four distinct layers of volcanic deposit, all loose and sandy, which is precisely why these vines survived the phylloxera epidemic — the louse cannot travel through dry, friable volcanic sand. Vines here are 50 to over 100 years old and grow ungrafted.\u003c\/p\u003e\u003cp\u003eThe name Sabbia Vulcanica means 'volcanic sand' in Italian, a direct reference to the terroir that defines this wine. All work in the vineyard is strictly manual: no mechanization is possible on these terraces, which must be continuously rebuilt by hand after rain. Raffaele Moccia shapes small concave basins next to each individual vine to capture rainwater, the only source of irrigation. Yields are capped at 30 to 40 quintals per hectare, and harvest is intentionally late.\u003c\/p\u003e\u003cp\u003eIn the cellar, the wine is fermented with native yeasts in stainless steel and aged entirely in stainless steel to preserve the wine's freshness and varietal character. Only a minimal amount of sulfites is added at bottling. The result is a light-to-medium-bodied red with bright ruby color, delicate tannins, lively acidity, and a pronounced mineral salinity driven by the volcanic sandy soils and proximity to the Tyrrhenian Sea.\u003c\/p\u003e","brand":"Agnanum","offers":[{"title":"Default Title","offer_id":12745294872631,"sku":"AGNAPIED17C","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/agnanum-piedirosso-organic-wine_c1a7c0e9-850e-41ef-9122-4a14c41cc0f8.jpg?v=1780761180"},{"product_id":"piedirosso-campi-flegrei-agnanum-campania-italy-natural-wine","title":"Agnanum Piedirosso 'Campi Flegrei' 2017","description":"\u003cp\u003eAgnanum's Piedirosso Campi Flegrei comes from the crater of Agnano, above the village of Pozzuoli on the western edge of Naples. Raffaele Moccia farms roughly 4 hectares of terraced vines on four-layered volcanic soils: fine sand at the surface, pumice with fragments of hardened lava below, dark volcanic sand, and crushed basalt at depth. The slopes are too steep for any mechanization, so every task is done by hand with a hoe. Vines range from 60 to over 200 years old and are planted ungrafted on their own roots, a survival made possible by the sandy volcanic soil that repelled phylloxera.\u003c\/p\u003e\u003cp\u003eYields are capped at 30-40 quintals per hectare. Moccia harvests late and selects grapes manually, then ferments with native yeasts in stainless steel with only a small addition of sulfites at bottling. The wine is unoaked. Moccia also shaped small concave depressions beside each vine to capture rainwater, since irrigation is not practiced.\u003c\/p\u003e\u003cp\u003eThe 2017 shows the characteristic profile of Campi Flegrei Piedirosso: ruby with garnet tints, aromas of sour cherry, violet, geranium, and a smoky volcanic minerality. The palate is slender and saline, with bright acidity, soft tannins, and a finish that carries the saltiness of the nearby Tyrrhenian Sea. The late harvest adds concentration and a ripe fruit quality without tipping into sweetness.\u003c\/p\u003e\u003cp\u003eCampi Flegrei DOC was established in 1994 and covers seven communes including Pozzuoli, Bacoli, and Monte di Procida. For a labeled Piedirosso, the wine must contain at least 90% of the variety.\u003c\/p\u003e","brand":"Agnanum","offers":[{"title":"Default Title","offer_id":13500260941879,"sku":"AGNAFLEG17C","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/piedirosso-campi-flegrei-agnanum-campania-italy-natural-wine.jpg?v=1780661704"},{"product_id":"falanghina-agnanum-raffaele-moccia-natural-wine-italy","title":"Agnanum Falanghina Sabbia 2018","description":"\u003cp\u003eAgnanum's Sabbia Vulcanica comes from four hectares of steep, terraced vineyards inside the crater of Agnano, within the Campi Flegrei supervolcano just west of Naples. The name means volcanic sand, and the soils here are exactly that: four distinct layers of volcanic material, from fine white sand at the surface down through pumice and pillus, dark volcanic sand, and coarse basalt. Because sandy volcanic soils repel phylloxera, the vines grow on their own ungrafted rootstocks, ranging from 10 to 60 years old, with some co-planted field varieties reaching up to 200 years. Every terrace is worked entirely by hand with a hoe; rain regularly washes the sandy ground away and must be rebuilt manually.\u003c\/p\u003e\u003cp\u003eThe blend is 85% Falanghina with the remaining 15% made up of indigenous co-planted varieties: Catalanesca, Moscato, Gelsomina, Caprettone, and Biancolella. Raffaele Moccia farms without chemical treatments, keeps yields extremely low, and harvests late. Vinification follows a traditional, minimal-intervention approach: spontaneous fermentation in stainless steel, complete malolactic fermentation in the same vessels, several months of aging in stainless, then coarse filtration at bottling. Sulfur additions are limited to 10ppm at the start of fermentation and none at bottling.\u003c\/p\u003e\u003cp\u003eThe wine is bottled as Campania IGT. On the nose it shows floral and citrus character with Mediterranean herbs. The palate is fresh and medium-bodied, defined by a pronounced saline quality and mineral tension that reads almost of volcanic sulphur, a direct expression of the ash and pumice underfoot. Acidity is bright, the finish persistent and slightly bitter in the best Campanian tradition.\u003c\/p\u003e","brand":"Agnanum","offers":[{"title":"Default Title","offer_id":31199140511837,"sku":"AGNAFALA18C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/falanghina-agnanum-raffaele-moccia-natural-wine-italy.jpg?v=1780691401"}],"url":"https:\/\/primalwine.com\/collections\/agnanum.oembed","provider":"Primal Wine","version":"1.0","type":"link"}