Zappacosta

It all began in the early 1900s, when grandfather Antonio together with his father Adamo decided to dedicate themselves to the production and subsequently to the sale of wine.

Their peculiarity derived from the particular conservation technique of the must which was placed in small clay amphorae, the "Zirre", an ancient container with an elongated shape which allowed the must to turn into wine, preserving its aromas and nuances and, after decanting it into the " varili” (small wooden barrels), was placed on the backs of mules to then be transported and sold in the taverns of Bucchianico, a town on the outskirts of ancient Teate. Unfortunately, due to the war conflicts and the inevitable economic crisis that followed, the land was divided among the various children and the business gradually ended up declining even if this passion continued to flow like sweet must in the veins of the descendants.

In 2008, Carmine (Antonio's son) and his son Adamo, also producers of grapes destined for the so-called social wineries, decided to start a new adventure and to create a real agricultural company aimed at the production of wines from vines selected and of high quality.

With Carmine's passing, the young Matteo took over the company. From here the need for organic agriculture developed which places in the foreground the respect and valorisation of the soil, the processing and conservation of the grapes, all in harmony with the ancient life cycles. The full synergy between innovation and tradition is the philosophy of Adamo and Matteo, father and son, who have been running the farm together since 2016.

Traditional wine recipes, harvesting techniques and the wisdom accumulated over the years have shaped every bottle that leaves our cellar. It is not just an activity, but a deep connection with the earth and its cycles, with the variations of the seasons and with patiently waiting for the right moment to reap the fruits of our work.