Quartara, Mario’s Fiano made in amphorae

At his Lunarossa winery, enologist Mario Mazzitelli has experimented using amphora to make wine.

A quartara is a medium-sized terracotta container, very similar to a jar, which in the past was used as measurement for liquids, before the metric system was adopted. Quartara is also the name of the Fiano wine that matures in amphorae at the Lunarossa winery of enologist Mario Mazzitelli. The grapes are from his estate in Giffoni Valle Piana where he has five hectares of vineyards overlooking the Gulf of Salerno.

Mario was the first winemaker in the region of Campania to experiment using amphorae (made from the lava clay of Mt Vesuvius), for wines made from both white and red grapes, with truly exciting results. An example is the Fiano Quartara that, like his other wines, ferments inside buried quartara jars in his cellar. “This way we can exploit the naturally controlled temperature and the natural forces that in winter seem to take refuge underground,” Mario explained. “This is something farmers of the past knew well and explains the dormancy of vines and fruit trees in winter”. His Borgomastro, made from Aglianico grapes, is also very good and benefits from maturing long in oak barrels. Its balance and depth make it an exemplary wine.

For a few years now, Mario has opened his winery facilities to small, local winegrowers who use grapes from abandoned vineyards that have been restored. It is part of a project called UVA (Union if Associated Winemakers) and the proceeds from the sale of the bottles is given to charity. Each producer personalizes the labels and the UVA Lunarossa ones were designed by Mario’s children.

Colli di Salerno Lunarossa 2015

Made from Fiano grapes that ferment and macerate in buried terracotta amphorae. The wine matures for three months in amphorae and then for 12 months in barrels. It has a luminous, golden-yellow color and clear aromas of apricot, anise, strawberry tree honey, gorse and citrus peel. The mouthfeel is fresh and vertical with a distinct acidity and salinity. The mouthfeel is composed and balanced, profound with a long finish that has a balsamic echo.

Bottles produced: 2,260.

94/100

26 Euros

Colli di Salerno Lunarossa 2013

Made from Fiano grapes that ferment and macerate in buried terracotta amphorae. The wine matures for three months in amphorae and then for 12 months in barrels. It has a luminous, golden-yellow color and an aroma composed of citrus traces, subtle and elegant apple sensations, notes of sage, ash and dried grass and a smoky hint. He mouthfeel is lithe and particularly saline, long and lovely.

Bottles produced: 3,160.

91/100

26 Euros

Colli di Salerno Lunarossa 2012

Made from Fiano grapes that ferment and macerate in buried terracotta amphorae. The wine matures for three months in amphorae and then for 12 months in barrels. It has a luminous, golden-yellow color. The bouquet has hints of barley, honey, toasted bread, ripe yellow peach and a fresh note of aromatic herbs. The mouthfeel has a noteworthy balance between its freshness and salinity and a long finish with nuances of white pepper and balsamic sensations.

Bottles produced:  2,700.

90/100

26 Euros

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