Cantina La Fortezza, the wines of Sannio

If someone were to ask me why a successful entrepreneur already established in the construction, road safety, textile, and advanced tertiary sectors decides to invest in the wine sector, the answer could only be one: I love my land.

I love it because I have an ever-present attachment to my roots, I am first and foremost the son of farmers, with a childhood and adolescence spent roaming the fields among humble and honest people in Torrecuso, where I was born and where I currently live, directing my activities.

Only those who have grown up and live in contact with the land, the sun, the air, and the water, only those who bear a healthy work culture, will be able to recount to future generations, and first and foremost to their own children, the strong emotions that are inseparable from the sweat and harshness of field work.

To blend these sentiments with the most modern technology, with experience and professionalism, with the desire to produce and market conviviality, quality, and emotions, was an almost obligatory step for someone like me, who for years has had as his primary goal to make our territory known in Italy and around the world.

I Love my land...

The Vineyards and Wines

The province of Benevento has been producing excellent grapes for exceptional wines for centuries and accounts for about 40% of the vineyard area in the Campania Region.

If, as we believe, "wine is made in the vineyard," our vineyards express this noble concept with stubborn determination: our true strength lies in a combination of soil quality, exposure, altitude, and vineyard care.

Here are our grape varieties: Aglianico del Taburno, in sufficient quantity to allow for careful vineyard selection for different sales lines and to ensure the production of highly prestigious wines such as Riserva, whose grapes come from a vineyard of about seventy years of age.

Falanghina del Taburno, whose vineyard exposure guarantees optimal results in terms of sugar content, aromas, and wine acidity without the need for cuts during processing.

Currently, we select the Greco and Fiano vineyards externally for our productions, imposing strict and meticulous cultivation regulations on the growers: once the lands and vineyards are identified, they are followed through all the essential steps until the harvest, which takes place under our supervision.

Lastly, we proudly present our flagship wines: the sparkling Falanghina, the sparkling Aglianico, and our highly prized "Maleventum," a sparkling Falanghina made using the long Charmat method.

Torrecuso, where La Fortezza is located, extends on the eastern slope of the hillside, where vineyards, woods, and small clearings alternate continuously, with only in the last hours of the day the profile of Monte Taburno taking away light and warmth.

Here, the work of humans, the diligent actions of farmers, have not devastated, invaded, or defiled.

Our territory is rugged and generous at the same time.

Those who choose to understand, delve deeper, and learn will grasp in our attachment to our land the profound meaning of Sannio pride:

awareness and the dimension of a freedom that was once only a desire to defend our land from Roman armies, but today is an attachment to what it represents and expresses in terms of culture, folklore, and productions.

The Territory

The Winery

At the center of the vineyards stands the pulsating heart of our activity: the winery.

Entirely clad in stone and well integrated into the surrounding landscape, it consists of two parts.

In the upper part, a Villa and ample open spaces primarily intended as a lawn: a delightful place with a stunning view stretching towards the Apennines that separate Campania from Puglia.

The lower part, which opens beyond two medieval-style doors rigorously crafted in solid wood, houses the actual production activity: a perfect blend of tradition and modern technology.

The barrel vaults that dominate the area designated for wine aging, entirely covered with terracotta bricks and partly carved into tuff, bring us back to the idea of a cellar close to the old "cellars" of rural farmhouses, that is, the places used for storing both wine and food.

The processing area, where the machinery for winemaking, the bottling and labeling room, the steel tanks, and the warehouse for goods destined for commercialization are located, completes the winery, with a production potential of about two million bottles.

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