Ajola Rosso #2
A blend of Sangiovese, Ciliegiolo, Aleatico & Merlot from young vines planted over sandy loam, fermented on the skins for ten days, before six months of rest in inox. The inclusion of Aleatico lends aromatic lift and gentle florals notes, while plush fruit and a hint of tannin make this perhaps the ultimate wine to wash down Cucina Romana’s greatest hits.
Ajola is a beautiful little farm situated in the rolling hills outside Orvieto, at the crossroads of Umbria, Lazio and Tuscany. Here, Jacopo farms three and a half hectares of vines up to seventy five years old planted over sandy loams of volcanic origin. Facing east at some 440 metres above sea level, the situation lends the fruit a fresh, fragrant character to the wines. Recently, he has begun farming a further hectare and a half of Procanico and Ansonica from old vineyards closer to Lago di Bolsena and here the volcanic soils are littered with black sand and stones.
Ajola Rosso #2
What is natural wine?
The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.
Are your wines vegan friendly?
In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.
Are your wines chemical free?
In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.
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