Blackberry compote, sage and brush, with the merest hint of undergrowth and soft fruits - ripe plums cooked with a little cinnamon and spice. Uncomplicated, juicy, and highly palatable! Drink with seared duck breast and red currant jelly, roast leg of lamb, Turkish kofte or kebabs sprinkled with za'atar. Serve cool and drink heartily!
Surrounded by the Gran Sasso and Majella Mountains, owner and vigneron Franco D'Eusanio took over from his father and formally established the estate in the early 90s. His father was previously growing organic vegetables and vines on a small scale, and solely selling the fruit, but under the command of Franco, the estate has seen considerable growth in the last 15 years, with the purchase of four further farms in the area that have all been converted to organics. Franco is an ardent supporter of organic and regenerative agriculture over intensive farming practices, choosing it to respect the environment, the local rural traditions and the consumer too. As well as farming, Chiusa Grande have examined and carefully monitored every step of their winemaking journey to reduce their their carbon footprint. They run entirely on solar power supplied by their solar panels, use solely LED lighting and electric vehicles in the cellar, with the next step being a fully electric tractor in the vineyards too.