Montefiascone, Lazio, Italy
Located in Montefiascone in the Viterbo province of Lazio, on the southern slopes of the volcanic Lago di Bolsena, Il Vinco is a joint effort between three friends. Daniele Manoni, Marco Fucini, and Nicola Brenciaglia started the project in 2014 to recuperate and restore the native Canaiolo Nero vines indigenous to the area. Canaiolo is most famously known as a blending grape in Chianti. Here in Lazio, planted on volcanic soils and bottled as a mono-varietal, the variety is allowed to shine. With the assistance of another native of Lazio, Andrea Occhipinti, who allowed them use of his cellar, the friends began by purchasing 2.5 hectare of old vine Canaiolo, with another 2.5 just planted. The vines are planted in the area between Capodimonte and Marta on the southern shore of the Lago di Bolsena; Le Coste, another noteworthy producer, is located in Gradoli, on the northern side of the lake. The old vines are planted on hilly slopes between 250 and 450 meters above sea level. The climate here is ideal, with gentle breezes from the lake and good exposure. This, combined with their commitment to an organic approach in the vineyards, make for beautiful and interesting wines. Il Vinco is named for the pliable willow branch used to tie the vines to stakes in the vineyard.
Follow this link for a very cool article (in Italian) about the natural wine movement in Lazio, specifically Lago di Bolsena from Vice Munchies.
Il Vinco Canajo Vino Rosso (Canaiolo Nero) 2017
Made from 100% Canaiolo Nero from 20 year old vines and planted in cordone speronato. The vineyard is biodynamic as of 2017, with only small amounts of copper and sulfur used. After de-stemming, the grapes are spontaneously fermented in concrete tanks. After fermentation for eight days in concrete, the wine is transferred to stainless vats where it rests for three months before release. Minimal SO2 (26mg/l) is added at only at the bottling phase. 12.5% alcohol. This is light, fresh and juicy with lots of length.
Il Vinco Rosso delle Macchie, 2016
Made from 100% Canaiolo Nero from “piede franco” ungrafted vines and planted in the volcanic soil of Marta on the shores of Lake Bolsena. After crushing and destemming, the grapes ferment spontaneously in cement vats with its own natural yeasts and without the help of other oenological products. No clarification/filtration is carried out and minimal sulfur dioxide (25 mg/l) is added only during bottling. Following an eight day maceration, the wine remains in cement and steel vats for 18 months, before it is bottled and aged for 3 months before release. 14% alcohol.
Il Vinco “Biancoperso,” 2017
“Biancoperso,” or “lost whites,” is a blend of native, local grape varieties from the area, including Procanico (Trebbiano Toscano), Rossetto (Trebbiano Giallo), and Malvasia Bianca vines which were planted in the volcanic soil of Montefiascone on Lake Bolsena. After pressing and destemming, the grapes spontaneously ferment in cement vats with their own natural yeasts and without the help of other oenological products. No clarification/filtration is carried out, and minimal sulfur dioxide (13 mg/l) is added only during the bottling phase. After a four day maceration, the wine remains in cement and steel vats for 6 months, before it is bottled and aged for 3 months before release. 12% alcohol.