tollo, abruzzo

We are wine producers spanning three generations. In 2004, we launched Feudo Antico with the aim of reviving indigenous crops and protecting a fragile environment, while at the same time reinforcing the sense of belonging in our community. At the beginning we focused on the native Pecorino and Passerina grapes, considered “minor” varieties, whose cultivation had long been neglected in the region for economic reasons, among others. Both, in fact, produce low yields and require the special attention that only the input of expert winemaking knowledge can provide to achieve good results.

For the first replanting of the Pecorino variety we chose a small hillside estate in San Pietro, which seemed ideal: perfect exposure, clay soil that had lain fallow for some time, with a farmhouse and some animals. While preparing the soil, the ruins of a Roman structure were unearthed. The Abruzzo Office of Archaeological Heritage rushed straight on site and catalogued the finds: remains of foundations, some “dolia” (terracotta containers for storing wine) and a wine cellar. Our first vineyard was planted right there on the spot where, 2,000 years before, there was what historians believe to be the first example of large-scale organized farming, where the cultivation of vines already had a central role: the rural Roman villa. The excavations moved forward, and so did our work


Pecorino created through spontaneous fermentation with maceration of the skins and fermentation in concrete tanks. Aged on its yeasts in concrete tanks for 6 months, the wine is than bottled without being filtered or stabilized.

Case 12 : $215.40 | $17.95/bottle

pecorino ‘casadonna”

A 852m high altitude Pecorino grown between Alto Sangro and Altopiano delle Cinque Miglia in collaboration with the three Michelin-starred chef Niko Romito. A limited edition Pecorino for wine collectors. Particlesof soil silty-clay with abundant skeleton and good presence of organic matter, characteristic of mountain terrain. Spinning Guyot training system and fermented spontaneously by the yeast present on grapes in old acacia barrels. Aging 6 months on the lees, no racking, in the same fermentation barrels. The wine is then bottled without filtration.

3 Pack: $209.85 | $69.96/bottle