Podere Veneri Vecchio Winery
Raffaello Annichiarico, owner of Veneri Vecchio, is a Neapolitan doc who discovered in himself the anarchic seed of wine made with respect and in an absolutely artisanal way, his company is located in Castelvenere, in the Benevento area, a farm built with gray tuffs obtained from surrounding land where the vines are grown. Raffaele is very clear on the principles with which to manage the vineyards, 2 hectares plus two more with Sangiovese, Grieco Cerreto, Aglianico, Barbera del Sannio and Sciascinoso for a total of 15,000 bottles in all.
In the vineyard, his goal is to safeguard the earth, plants and man, working with products that do not compromise the environment in its broadest conception, copper and sulfur, no chemicals for heaven’s sake, the work is based on safeguarding natural fertility. soil, therefore fertilizers and herbicides are banned.
In the cellar only use of indigenous yeasts, sulfur reduced to a minimum, no temperature controls, and other modern devilry, no filtration, almost no stabilization intervention and only slight clarifications. Aging in acacia and chestnut vats to preserve its wines.
Raffaello Annichiarico, owner of Veneri Vecchio, is a Neapolitan doc who discovered in himself the anarchic seed of wine made with respect and in an absolutely artisanal way, his company is located in Castelvenere, in the Benevento area, a farm built with gray tuffs obtained from surrounding land where the vines are grown. Raffaele is very clear on the principles with which to manage the vineyards, 2 hectares plus two more with Sangiovese, Grieco Cerreto, Aglianico, Barbera del Sannio and Sciascinoso for a total of 15,000 bottles in all.
In the vineyard, his goal is to safeguard the earth, plants and man, working with products that do not compromise the environment in its broadest conception, copper and sulfur, no chemicals for heaven’s sake, the work is based on safeguarding natural fertility. soil, therefore fertilizers and herbicides are banned.
In the cellar only use of indigenous yeasts, sulfur reduced to a minimum, no temperature controls, and other modern devilry, no filtration, almost no stabilization intervention and only slight clarifications. Aging in acacia and chestnut vats to preserve its wines.
