The winery was founded in the mid-sixties
when my grandfather Rolando decided to plant the first vineyards
so he planted the first 2000 metres of Montepulciano down here, along La Vallata
he procured some wooden barrels
and started making wine in these very premises where we are now
Today, Laura and I are the main workers
I am the production and cultivation manager
so I take care of the countryside and the winery
Laura, on the other hand, is in charge of marketing, communication and sales
so she's the one who carries our name around
The parents also play a particularly important role
dad helps me out a lot with the management of the campaign
mum is the receptionist in the cellar
Why the Febo family?
Because it's a family project to all intents and purposes
so family is a pillar of this business
my family is now, so our parents
but we also feel very much the influence and importance of the family that came before us
that is, my grandparents who worked all their lives in this business
they left us the cellar, the premises and the tanks
and we continue to work certainly with a view to innovation
but always looking at what was tradition,
our family and the activity they carried out
So even the vineyards and land that we work today
we received from them
So the Febo family for this reason
continue to celebrate this idea
Today we produce artisanal wines
that look a little bit at naturalness
"Naturalness" for me certainly means respecting the wine vintage
and respecting the timing of the wine
so not using chemicals or synthetic products in the cellar or even in the countryside of course
Respecting the timing of the wine means picking the grapes at the right time
vinify then wait for it to have the right refinement before going into the bottle
so that the wine can express itself at its best
This is a way of thinking and a production philosophy
so producing natural wines does not just mean not using chemicals
but also respecting the land
framing it according to the years it has and the possibility of production
so respecting what the land can give you in a given context
This is an idea we try to pursue every day
Today we produce Montepulciano, Cerasuolo, Trebbiano and Pecorino
we have obviously decided to continue working with the indigenous grape varieties of the area
and we work with spontaneous fermentation
so the harvest is done manually in 20 kg crates
we bring the grapes back and they are crushed and destemmed, placed in the soft press
and is sent directly to fermentation
inside the cement tanks
Once fermentation is over, we decant the wines
and they continue their ageing
Generally all the wines are aged for at least a year in tanks and then go into the bottle
As for the white wines, we have the Trebbiano in purity and the Pecorino
the Trebbiano is called Parella, which is the name of a small farm we have in Chieti
almost all of our Trebbiano comes from Parella in fact
It is a very vigorous vineyard planted in the late 80s
as it should be for Trebbiano
The Pecorino, on the other hand, is totally different from the Trebbiano
comes from a terrain with rows of vines that is behind the winery with a northern exposure
and this helped us a lot in the last few years, which have been so hot and dry
Our wines can be found in the ho.re.ca. channel
so mainly wine shops and restaurants
We are having a very good response locally
and slowly our goal is to make ourselves known throughout Italy