All wines are organically grown and produced; company T109 certified ICEA - Reg. CEE 203/12
Vàndari® Falanghina Doc White
origin of the name of the wine taken from the ancient feudal district that was to later become Castelvenere
doc denomination sannio doc dpr 5/8/97
types of grapes falanghina 100 %, a typical local indigenous clone
number of bottles produced annually limited production
sensory analysis
Straw yellow colour. Smooth with fragrance of fruits and flowers and hints of green apple and banana. The taste is dry, correctly acidic and of noteworthy intensity. Best accompanied by fish hor-d’oeuvres, grilled fish, fried vegetables and soft cheeses.
Serving temperature: between 8° - 10°C.

Barbera-Barbetta® Doc Red
origin of the name of the wine taken from the nickname given to an ancestor of the venditti family who saved the vineyard from destruction in the 1930’s
doc denomination sannio doc dpr 5/8/97
types of grapes barbera 100 %, a typical local indigenous clone denominated “barbetta” by the company, which was saved in the 1930’s from the phylloxera plague by methods experimented in cooperation with state agronomists on venditti land
number of bottles produced annually limited production
sensory analysis
Ruby red with violet highlights. Fruity with hints of morello cherry, wild berries and violets. The taste is dry, soft and full bodied with great character and personality. Best accompanied by hearty dishes, vegetables, red meats either grilled or with sauces and hard cheeses.
Serving temperature: 16° - 18°C.

Marraioli® Aglianico Doc Red
origin of the name of the wine taken from the site where the vineyard is located
doc denomination sannio doc dpr 5/8/97
types of grapes aglianico 100%
number of bottles produced annually limited production
sensory analysis
Purple red and excellent density. Intense yet ethereal aromas of fruit, flowers and spices with hints of wild berries, walnuts, violets and tabacco. The taste is dry, tangy correctly tannic, intense and lingering. Best accompanied by elaborate dishes, roasts, aged cheeses and sheep cheeses.
Serving temperature: 16° -18°C.