We are open as a bottleshop with no food service on Wednesday and Thursdays. Dinner + bar Friday-Sunday from 5p-10p.

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Our wine prices reflect taxes and fees inflicted on us by the PLCB, which are substantially more damaging than any neighboring state's policies—it's our intention to price everything as affordably as we can within this system. PLCB sucks.

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Trebbiano Spoletino
Clay, limestone




Angelo Fongoli is the fourth generation to be making wine at the Fongoli family estate. Since the early 2010’s, Angelo has taken the estate–that was, of course, until the eighties a poly-cultural farm using conventional systemic viticulture, then moved towards an almost monoculture farm–back to a more diverse farming culture concentrating on biodynamic techniques.  The estate is now almost 40 hectares of vines, vineyards, olive trees, forest and natural truffle production. About 20 of these hectares are now planted in traditional grape varieties of the region – Trebbiano Spoletino, Grechetto, Sangiovese, Montepulciano and Sagrantino – the oldest of which are more than 40 years old. The vines have been certified organic by Ecocert since 2013, and since then only the use of sulfur and limited copper on the vines, the planting of soveccia – legumes, grains and other nitrogen-rich, complex-rooted plants that open the soil and add nutrients.  More recently, Angelo with his wife Letizia have begun working the farm completely in biodynamic techniques, seeking quality grapes over quantity production. They are fully satisfied with the results and now make the wines without the addition of sulfur or any other enological products.

Vinification notes: Maceration on the skins for 24 hours in stainless steel vats. The grapes are then pressed and a natural fermentation starts without temperature control. The wine is then bottled with must, where it re-ferments. The resulting trapped C02 creates a natural carbonation.


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