Valentina Passalacqua societá agricola
Location: Loc. Apricena, Gargano (FG) Puglia, Italy
Vineyards extension: 110 acres (farm 173)
Vine growing:  Biodynamic (certified Demeter, Organic certified, Vegan certified, Renaissance Des Appellations member)
Wine making:  Natural (Renaissance Des Appellations member)
Grapes grown:  Bombino, Fiano Minutolo, Greco, Falanghina, Nero Di Troia, Negroamaro, Primitivo
People at the winery:  Valentina Passalacqua, Andrea Di Maio
'I live as I longed for! ... I believe my wines reflect my temper both in substance and in form. They are strong, firm, authentic, disheveled, without tricks, pleasant and long-lived wines. They are able to stimulate memories as those related to the stones which characterized those lands or related to the sea breezes which coming from the sea cooling the summer nights; or those related to the wind which dry plants. They are wines sons of the vine which draws juice from the flavor of this area located at 200 meters above sea level, on loose soils, dry and poor. They are wines that know how to thank the work done every day between the rows; they thank the sun that warms the fruits in the daylight; they thank the cool nights - peculiar of Gargano - enabling a temperature range unique and unrepeatable.'  Valentina Passalacqua

Valentina Passalacqua farm is located inside Gargano National Park in Apricena.  The family owns the property since beginning of 1900.  The area was considered too difficult to grow anything in the past and used just for cattle.  The family fortune was that they were actually sitting on one of the most precious marble mine.  They started then working the soil ending up with 70 hectares (173 acres)  of usable farm surface, 48 (110 acres )of which planted with vines.  The vines are at 200 m (600 ft) of altitude; the soil being very rocky is also quite rich in mineral and it does not retain water.  The sun exposure is optimal as well as the ventilation...  In 1999 the winery obtained organic certification and from that to biodynamic, which has been a focal point of Valentina Passalacqua work.  All wines are fermented on their own yeast in the cellar (naturally cool as is excavated underground).  Wines are never clarified or filtered.

Valentina Passalacqua complete presentaion and winery website

TERRA MINUTA
Fiano Minutolo, Greco.  Harvest:  manual, between the end of August and beginning of September.  In order to obtain a qualitatively superior must, the grapes are crushed as a whole to protect all the aromatic components of the berry. The must ferments spontaneously in stainless steel thanks to the yeast on the skins. It refines on its own lees for at least three months. Grape must and wine decant naturally without any fining agent. No sterile filtration is used. Tasting notes: straw yellow color, floral with orange and lemon zest flavors;  the mouth is bright with lemon and tangerine then herbs and hint of smokiness.  Perfect as an aperitif or paired with fish dishes, salads, soft and mild cheeses.

ROSA TERRA
A rose’ made from Nero di Troia.  Grapes are crushed as a whole to protect all the aromatic components of the berry. The must ferments spontaneously in stainless steel thanks to the yeasts on the skins and it refines on its own lees for at least 3 months.  Grape must and wine decant naturally without any fining agent. No sterile filtration is used. Tasting notes. Pale pink color with cherries and raspberries fruit nose; the mouth is fresh with raspberries and blackberries notes, mineral.   Very versatile goes with main courses and grilled fish; soft and medium cheeses.

TERRA SASSO
This wine is made in equal part of Negramaro and Primitivo grapes.  Grapes are destemmed then crushed. Wine then is left macerating and fermenting on its own yeast and in stainless tanks for nearly 15 days.  It refines on lees for 5 -6 months. Grape must and wine decant naturally without any fining agent. No sterile filtration is used. Tasting notes: bright red ruby color, fruity and with balsamic notes, full-bodied but smooth of ripe cherries and blueberries, leather and balsamic.  Pairing suggestion: main courses grilled red meat and mature cheeses.

BOMBINO
Bombino grapes are harvested at the end of September.  Grapes are crushed as a whole to protect all the aromatic components of the berry. The must ferments spontaneously in stainless steel tanks thanks to the yeasts on the skins and it refines on its own lees for a few months. Grape must and wine decant naturally without any fining agent. A minimum addition of sulphites is done before bottling. Tasting notes: straw yellow color, Mediterranean flowers and citrusy, fresh and vibrant acidity balanced by the distinct mineral flavor, with characteristic lemon, orange, oregano and time traces. Great with appetizers and delicate fish dishes.

NERO DI TROIA
Nero di Troia grapes are harvested at the end of October. After being destemmed grapes are crushed then ferment in stainless steel tanks thanks to the yeasts on the skin, for around 20-25 days.   After fermentation, wine  rests on fine lees for a minimum of 10 months. Grape must and wine decant naturally without any fining agent. No sterile filtration is used. Tasting notes: intense ruby red color with purple hues. Nose is intense of strawberries and blueberries with some cinnamon hints.  Mouth is full but not heavy, mineral; flavors of black, blueberries and prunes, rhubabr with silky tannins and some nutmeg spice. It pairs extremely well with main courses, tomato entrees, grilled dishes and mature cheeses.

COSI' COM'E'
Cosi’ Com’e’ means ‘it is as is’.  The wine is made of falanghina grapes.  Within the oldest vineyard Valentina has selected areas characterized by a high presence of limestone. Harvest is manual at the end of September. After being further selected the grapes are left stainless steel tanks and start fermenting by their own yeast. Then the mass is crushed as a whole to protect all the aromatic components of the berries and to extract everything out of that. Wine refines on fine lees for about a year.  Grape must and wine decant naturally without any fining agent. No sterile filtration is used. Tasting notes: deep golden yellow color; the nose is complex with tangerine, pear, apricot and red apples with some toasted almonds hints;  mouth is full-bodied, sapid and mineral with citric notes then notes of peaches apricot honey . A full meal wine that can pair with basically everything.  It shows is best with rich dishes of fish as well as grilled meat, blue cheeses.