Fabio de Beaumont
Campania, Italy
Winemaker Fabio de Beaumont is a young man steeped in family tradition. Growing up in Campania, at around 30 he left his post-law school life in Rome to help his father and grandmother farm their 2 hectares of vineyards in Irpinia. In 2014 Fabio and his family started using their Aglianico and Barbera to make a cherry leaf infused liqueur named "Don Fa" after Fabio's grandfather, and a black walnut infused liqueur named “fra amedeo” for the franciscan friars who introduced the recipe to the family. The recipe for the liqueur has been passed down through generations, which Fabio honors diligently. Today with the help of the whole family, Fabio produces about 2000 bottles of Don Fa per year from historical organic vines up to 200 years old.
don fÀ
• WINE NAME: don fÀ
• VARIETAL: aglianico, barbera
• COUNTRY: ITALY
• REGION: campania
• VINEYARD SIZE: 2HA
• VINE AGE: ancient; up to 200 years
• FARMING: organic/biodynamic (uncertified)
• ELEVATION: ~700M
• SOIL TYPE(S): clay, calcareous
• harvest: hand harvested
• FERMENTATION: destemmed; spontaneous fermentation in stainless steel tank
• AGING: about 10 months in stainless steel tank
• infusion & fortification: in june or july, after the wine has rested for 10 months, select sour cherry leaves are collected and macerated in the wine. for 3-4 months, giving it its natural aroma. After the maceration, the wine is rested for one more year before small quantities of alcohol and sugar are added.
fra amedeo
• WINE NAME: fra amedeo
• COUNTRY: ITALY
• REGION: campania
• farming: organic
• harvest: hand harvested
• infusion & fortification: each june, the family gathers the husks from their organic black walnut orchard and infuses them into alcohol with cinnamon, cloves, and nutmeg. once the infusion is satisfactory, sugar syrup is added and the resulting liqueur is aged in glass and stainless steel for two months before bottling.