The project Edizione Cinque Autoctoni started in 1996, when Farnese Vini was writing the first pages of its history. The idea of this ​​wine came out during a curious meeting between “wine experts”: Valentino Sciotti, today CEO of the Farnese Group, Filippo Baccalaro, chief winemaker of the same group and third generation of Piedmontese winemakers, Hugh Johnson, the most famous wine journalist in the world, and Jean Marc Sauboua of the third generation of Bordeaux winemakers. During that particular meeting, 18 years ago, Hugh Johnson launched a challenge to the two young winemakers: that of creating a “great wine” with the character of “Southern Italy”, forged with the best varietals of that territory; a wine with the modest name of “table wine”, but with the soul of “a great wine”, that stands out for its ability to be unique and extraordinarily superior to what the market offers.

The idea was met with great enthusiasm by the two winemakers, who undertook a hard work of study to identify the best varietals of southern Italy and find very old vines in particularly suitable areas.

After four years of meticulous work and experimental harvests, 5 grape varieties were identified, two from Abruzzo region – Montepulciano and Sangiovese – and three from Puglia – Primitivo, Negroamaro and Malvasia Nera. The first vintage of Edizione Cinque Autoctoni was finally made. London was the location for the first official tasting of the newborn wine, where Hugh Johnson was waiting with his curious judgment. These were his words at the first taste: “There’s everything in this wine! The warmth, the aromas, the flavors of southern Italy… millennia of winemaking tradition, that’s exactly what we were dreaming of!”

Since then 17 years have passed and Edizione Cinque Autoctoni has achieved great successes and aroused considerable interest all over the world, collecting accolades and awards: more than 40 gold medals, many trophies, several times the title of Best Red Wine of Italy.

Grapes are hand-harvested after a meticulous selection. Stalk-stripping, and crushing. Maceration/fermentation on the grapes for 25-27 days, malolactic in barriques. Very deep garnet, with an extremely intense and persistent bouquet reminiscent of cherries and plums, ripe currant, tobacco and toasted notes. On the palate, the wine is luscious, round and full-bodied, rich in sweet tannins, velvet textured and extremely persistent, with a long finish of spices, vanilla and chocolate. Pairs well with red meat and game dishes with rich sauces. Excellent as a meditation wine.