Producer wine
Vigneti Tardis

COUNTRY :
Italy

REGION :
Campania

PRODUCTION :
25,000 bottles/year

Jack Lewens and Bruno Conciliis

Vigneti Tardis is a Sommelier meets Winemaker collaboration.

Jack and Bruno created Vigneti Tardis in summer 2017, making enough wine to start their story while in 2018 they made their first full range of 5 wines and up to 25,000 bottles. This will start to increase again from the 2020 harvest.

Championing local varieties, Fiano, Aglianico, and Aglianicone (a forefather to Aglianico, with bigger berries and thinner skin), as well as a small amount of Primitivo, Malvasia, Trebbiano, and Coda di Volpe. All the wines are made with native yeasts and no additions until a small sulphur addition at bottling. Wine remains on the lees until bottling, so some of the whites are given a very light bentonite fining. Any oak aging is in old, continuous use barrels.

Cilento is in Campania’s southerly province of Salerno, although the varieties are the same as the more famed appellations of Taurasi and Avellino, the territory is vastly different. Dominated by the Parco Nazionale del Cilento, Vallo di Diano e Alburni, a Unesco World Heritage Site, there no big agriculture while the coastline is also a protected marine park. The soils range from sedimentary limestone and schist to quartz, sand and slate. All vineyards are farmed organically (some in conversion) using biodynamic treatments.

The ‘La Settimana’ range of wines are named the days of the week (in the Italian) which correspond to the planets and the gods, as portrayed on their vivid labels. These are wines with a conscience; in region more commonly known for blockbusters they are expressive, super drinkable, elegant, and ageworthy.

CUVÉES
Wine

“Lunedì”

Region: Campania
Grape: Primitivo
Vineyard Size: 3.60 hectares
Soil: granite, schist, limestone, quartz
Average Age of Vines: 13 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: 3 week maceration with Fiano skins, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: with bentonite
Filtration: none
Added S02: 25 mg/L

Wine

“MercoledÌ”

Region: Campania
Grape: Fiano
Vineyard Size: 3.60 hectares
Soil: granite, schist, limestone, quartz
Average Age of Vines: 13 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: 1 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts, malolactic fermentation
Aging: in stainless steel
Fining: with bentonite
Filtration: none
Added S02: 20 mg/L

Wine

“Martedì”

Region: Campania
Grape: Aglicanicone
Vineyard Size: 3.60 hectares
Soil: granite, schist, limestone, quartz
Average Age of Vines: 13 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: 5 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: 25 mg/L

Wine

“Sabato”

Region: Campania
Grape: Aglianicone
Vineyard Size: 3.60 hectares
Soil: granite, schist, limestone, quartz
Average Age of Vines: 13 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: 14 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 12 months in neutral barrels
Fining: none
Filtration: none
Added S02: 25 mg/L

Wine

“Venerdì”

Region: Campania
Grape: Fiano, Malvasia, Trebbiano, Coda di Volpe
Vineyard Size: 3.60 hectares
Soil: granite, schist, limestone, quartz
Average Age of Vines: 13 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: 2 week co-maceration in stainless steel on Fiano skins, direct press
Aging: 7 months in neutral barrels, Fiano in stainless steel
Fining: with bentonite
Filtration: none
Added S02: 25 mg/L