The Quartara is a Fiano from Salerno hills and is made through a long maceration of the skins. The fermentation of the destemmed grape skins takes place into terracotta amphoras (quartare) which are partially buried in the ground inside the barrel cellar. During the winter, natural forces seem to lay down in the subsoil, and together with the natural control of temperature create unique winemaking conditions. Our “quartare” can contain up to 250 liters of wine and are filled with fiano grapes. When the natural fermentation starts, we empty them and fill again. The wine obtained is then passed in the barrels in order to increase its complexity and structure. After 9 or 10 months it is bottled without fining or filtration.