# Controra Bianco (NV)

- **Producer:** Cantina Giardino
- **Colour:** orange
- **Type:** still
- **Grapes:** Coda di Volpe, Fiano
- **Region:** Campania, Italy
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** orange, blossom, stone fruit, herbaceous, redcurrant, fennel, resinous, dried apricot, hay, honey

## About this wine

Cantina Giardino was founded in 2003 by Antonio and Daniela De Gruttola alongside four friends in Ariano Irpino, Campania, to rescue and protect ancient, ungrafted native grape vines ranging from 50 to over 100 years old. Working alongside their son Francesco, the estate embraces a strict natural philosophy in the high-altitude, volcanic Irpinia sub-region. Named after the traditional Southern Italian early-afternoon nap during the hottest hours of the day, 'Controra' is an homage to slow living, bottled in a signature one-liter swing-top vessel meant for casual sharing over long meals.

## Interesting facts

- The name 'Controra' refers to the traditional Southern Italian afternoon nap during the peak heat of the day.
- Bottled in a unique one-liter swing-top vessel designed for casual, multi-day sharing.
- Daniela De Gruttola handcrafts custom terracotta amphorae using raw clay harvested directly from their vineyards.
- Cantina Giardino was founded specifically to rescue ancient, ungrafted old vines from being uprooted.

## Food pairing

The structural phenolic grip, vibrant volcanic acidity, and rich texture of this skin-contact orange wine make it exceptionally versatile at the table. It cuts through the fat of cured meats and aged cheeses while complementing savory, herb-seasoned meats and charred seafood.

## Wine making process

The grapes are organically farmed from old vines growing at 400 to 650 meters elevation on volcanic ash, heavy clay, and limestone subsoils. Hand-picked late in the season, the fruit undergoes spontaneous fermentation with indigenous wild yeasts and no temperature control. The must undergoes two to six days of skin maceration before being raised in traditional 54-liter glass demijohns, stainless steel, and stoneware vessels. The wine is bottled completely unfined and unfiltered without any added sulfur.