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Trebbiano Spoletino




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: With natural yeast of the grapes. Fermentation with skins in open vats for ten days. Pressing without contact with the skins in soft press membrane.
Fermentation at controlled temperature for 15 days and remain on the skins.
-From the producer

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