Francesco Iacono founded Bajola in 2001, first practising organic viticulture, then turning decisively towards biodynamics. The company represents a break with the Ischian tradition in that no autochthonous vines are used.
Bajola is a splendid reality of 3000 bottles per year that enhance a unique territory. Terraces and dry-stone walls for an integrated viticulture that becomes a real landscape.
At Bajola we use the ancient palmento where the destemmed grapes are placed in underground cement tanks at uncontrolled temperatures to macerate. This lasts a couple of weeks, after which the wine is racked off when the cap falls off. No sulphites are used during the vinification process.