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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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Clay, limestone

Vino Rosato



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: Prior to 2020, the wine saw a 24 hour maceration; it is now a rosé de saignée from Sagrantino. 100% destemmed and only free-run juice from the first presses go into stainless steel vats. In this way the juice is still cold enough to stay 24 hours with no fermentation to be decanted the day after pressing so Angelo can rack the the juice with no solids into another vat for fermentation.

A slow, natural fermentation occurs and the wine is bottled without fining, filtration or the addition of sulfites.


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