Fiore Podere San BiagioAncient Grains & Amphora Wines
From the clayey-limestone hills of Abruzzo—ancient grains heritage, Vino Cotto tradition, and Jacopo Fiore's indie-rock natural wine philosophy. Made to be drunk every day.
From ancient grains to amphora wines—the Fiore family since the 1980s
The Fiore family's farming story begins in the 1980s—not with wine, but with ancient cereals. They were the first in Italy to cultivate abandoned ancient grains: Saragolla (a durum wheat), Solina and Rosciola (soft wheats typical of mountain areas). Wine came later, gradually, as vines and olive groves joined the farm [^194^].
It wasn't until 2000, with the construction of a cellar, that real wine production began. But the turning point came in 2014 when Jacopo Fiore—the "young son" who "dresses like an indie rock singer and talks like a philosopher"—returned home from studying and traveling abroad. He transformed the family farm into a benchmark for natural Abruzzese wine [^194^][^237^].
"The influence of the sea and mountain air currents create the ideal climate for ripening. Our wines are fresh, expressive, full of character—made to be drunk every day."
Today, Jacopo works 5 hectares in Controguerra, a border town between Abruzzo and Marche, sitting 300 meters above sea level just a few kilometers from the Adriatic coast. The soil is clayey-limestone—perfect for drainage and minerality. Two great cooperatives helped shape his philosophy: Valli Unite in Piedmont and Aurora in Marche [^194^].
Minimal copper, spontaneous fermentation, and "wines for everyday"
The Fiore family is dedicated to environmentally friendly agriculture through organic cultivation and biodynamic practices. In the vineyard, copper and sulfur are used in minimal doses—the only treatments allowed. There is minimal mechanical processing of the soil to encourage rich biodiversity [^194^].
In the cellar, the approach is hands-off: spontaneous fermentation with indigenous yeasts, neither filtered nor clarified. Only a very small amount of sulfur dioxide is added at bottling if absolutely necessary. Jacopo experiments with amphora aging (Trebbiano sees 30 days skin contact plus 9 months in clay) and short macerations for whites [^194^][^210^].
The goal is not grand cru perfection but "vini di quotidianità"—wines for everyday drinking. Fresh, expressive, full of character and depth. As Jacopo maintains the link between his land and culture, he creates his own interpretation of Abruzzese tradition: honest, unpretentious, alive [^194^].
- Minimal copper/sulfur
- Spontaneous fermentation
- Amphora aging
- Unfiltered/unfined
- Clayey-limestone soils
- Sea & mountain climate
Ancient grains, Vino Cotto, and the Picena Civilization
Ancient Grains
The Fiore family was the first in Italy to revive abandoned ancient cereals in the 1980s. Saragolla (durum wheat), Solina and Rosciola (soft mountain wheats) still grow alongside the vines, connecting wine to the broader agricultural heritage of Abruzzo [^194^].
Vino Cotto
A tradition dating back to the Picena Civilization and appreciated by Romans. Must is boiled in copper cauldrons, caramelized by boiling, then blended with fresh must to start fermentation. Aged 12 months in wood, reaching 15.5% ABV. Honeyed, rich, historical [^248^][^254^].
Adriatic Climate
The sea and mountain air currents create ideal conditions for ripening. Controguerra sits at the border of Abruzzo and Marche, benefiting from both coastal influence and Montagna Gran Sasso's continental effects. Clayey-limestone soils provide drainage and minerality [^194^].
Saltarella, Anfora, Vino Cotto—wines of character for everyday drinking
Saltarella
A joyful blend of Trebbiano, Passerina, and Pecorino (40/30/30). Each variety is hand-picked and vinified separately, then blended. Short maceration before pressing. Spontaneous fermentation and aging in tank. Fresh, floral, citrusy—the perfect everyday white from the Teramo hills. A wine "made to be drunk every day" [^215^][^217^][^194^].
Short maceration
Tank aged
Controguerra IGT
Trebbiano Anfora
A richer, more complex Trebbiano. 30 days maceration on skins (including some Gewürztraminer skins for aromatic complexity), then 9 months aging in amphora. Spontaneous fermentation. The clay vessel imparts earthy, terracotta notes while preserving freshness. Round, full, with white plum, peach, and chamomile aromas [^210^][^230^].
9 months amphora
Spontaneous ferment
Unfiltered
Cafone
The "king of Abruzzo" as interpreted by Jacopo. 100% Montepulciano—juicy, easy, perfect for sharing with friends or pairing with rustic food. Organic viticulture, spontaneous fermentation, minimal sulfur. A fresh, expressive red that captures the Montepulciano grape's naturally fruity character without heavy extraction [^196^][^197^].
Spontaneous ferment
Minimal sulfur
Daily drinking
Vino Cotto
A piece of history: part of the must is cooked in copper cauldrons (caramelized by boiling), then blended with fresh must to start fermentation. Aged 12 months in wood. 15.5% ABV. Honeyed, rich, with notes of dried figs and caramel. A wine that connects modern Abruzzo to its ancient Picena and Roman roots [^248^][^200^][^254^].
12 months wood
15.5% ABV
Historical method
Sgarzella
Passerina grapes refermented in the bottle with must from their own vintage. Organic, pétillant naturel, unfiltered. Light, fresh, slightly cloudy with natural bubbles. The perfect expression of Passerina's delicate aromatics through ancestral method. A festive wine for spontaneous occasions [^198^][^194^].
Passerina grape
Bottle refermented
Organic/unfiltered
Briscola e Tressette
A Cerasuolo d'Abruzzo style rosé from 100% Montepulciano with only 2 hours of skin contact before pressing. Light pink, fresh, with red berry notes and the structure that Montepulciano brings to rosé. Named after traditional Italian card games—meant for convivial moments [^212^][^211^].
2hr skin contact
100% Montepulciano
Colli Aprutini
Lucignolo
A blend of Malvasia and Trebbiano aged in amphora. Round, thick aromatic development with earthy terracotta notes. Complex and full-flavored, exemplifying the technique of clay vessel aging. An impressive wine that showcases how amphora can transform Abruzzese varieties [^227^][^230^].
Amphora aged
Complex/round
Mineral finish
The Indie Rock Philosopher of Abruzzo
Jacopo Fiore represents a new generation of Abruzzese winemakers—one who "dresses like an indie rock singer and talks like a philosopher" [^237^]. But behind the style is substance: a commitment to organic farming, ancient traditions (Vino Cotto), and daily drinkability.
From the ancient grains his family first revived in the 1980s to the amphora-aged Trebbiano and 30-day skin contact whites, Podere San Biagio proves that natural wine can be both historically rooted and forward-looking. The clayey-limestone soils of Controguerra, kissed by Adriatic breezes and mountain currents, provide the perfect stage for this minimalist, honest approach [^194^][^248^].
- Farming since 1980s
- First ancient grains in Italy
- Wine production 2000
- Jacopo Fiore 2014
- 5 hectares Controguerra
- 300m altitude
- Clayey-limestone soil
- Organic/biodynamic
- Amphora aging
- 30-day skin contact
- Vino Cotto tradition
- Picena/Roman heritage
- Valli Unite influence
- Aurora cooperative
- Daily drinking philosophy