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Bajola

Forio d'Ischia Francesco Iacono, founded Bajola in 2001, first practising organic viticulture, then turning decisively towards biodynamics. The company represents a break with Ischian tradition in that no native vines are used. Bajola is a splendid 3000-bottle per year reality that enhances an out-of-the-ordinary, unique territory. Terraces and dry-stone walls for an integrated viticulture that becomes a true landscape. At Bajola they use the ancient palmento where the destemmed grapes are placed in underground cement tanks at an uncontrolled temperature 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.

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