Products
Discover all Agrospaclub products
Buying the products on site:
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Our products are the result of passion and attention from our employees, who work incessantly to optimize the products and make them taste … unique! Discover our products and their properties, you will see that you cannot do without them. Directly from the field to the table.
Guaranteed by the Ministry of
Agricultural and Food Policies
and Forestry pursuant to Article 10
of Reg. (CE) n.510 / 2006
Certified by the control body authorized by MIPAAF IT BIO 006 AGRICULTURE ITALY Controlled operator n ° T1137
Guaranteed by MIPAAFT pursuant to Article 10 of Reg. (EC) n.510 / 2006
The Cellar
PRODUCT NAME
YEAR
DESCRIPTION
Catacatascia 100% Primitivo IGP Paestum
Catacatascia 100% Primitivo IGP Paestum
Cala Mona Primitivo Red 100% IGP Paestum
Cala Mona Primitivo Rosè 100% IGP Paestum
Our Bio Production
Primitivo IGP Paestum Red and Rosé wines.
Processed according to the traditional and eco-sustainable dictates of grape processing and harvesting, transformation and bottling of wine, in the name of a clean and traditional viticulture that has led our wine to obtaining the “Organic Certification” since 2013.
In 2004 Alessandra S.r.l. began the cultivation using the biological conversion of the mono-varietal “Primitivo” vines in Acciaroli.
The soil has a unique structure in Cilento’s Flish, the characteristic calcareous marl alternates with ferrous schist which significantly lowers the PH, making it particularly suitable for the cultivation of “Primitivo” grapes.
The harvest is done by hand in late August / early September.
The grapes, as soon as they are picked, are immediately removed and left to ferment with their spontaneous yeasts, then pressed in the press and left to macerate in steel containers or in terracotta jars.
At the end of maceration, the red must is decanted into a jar or into French oak barrels, the second step for the reds and the Rosé, into steel containers. All processing and storage take place in environments with constantly controlled temperatures to prevent taste and properties from being altered.
-The aging of the wine in wooden barrels rounds the tannins giving the wine drinkability and pleasantness and lasts from one to three years before being bottled for a further year.
-The aging of the wine in a terracotta jar considerably reduces the tannins, making the wine more soft and with a natural sweetness.
The wine remains in the Giara for eight / ten months before bottling.
-The maturation of Primitivo Rosato in steel containers allows the wine to retain a unique lightness and freshness while maintaining the fundamental characteristics of Primitivo. The wine remains in steel for six / seven months before bottling.
The presence in the vineyard of spontaneous essences, such as Corbezzolo and Nepitella, enriches the bouquet of Mediterranean aromas and suggestions of the wine.
The end result is the production of a limited selection of an excellent wine.
Balance, taste and naturalness of these wines accompanies the pleasure of tasting a real product “child of the Cilento land”, surprisingly tender and balanced, suitable for the fine palate of connoisseurs.
It is immediately disarmed and left to ferment with its spontaneous yeasts, then pressed in the hand press.
The wine is left to rise for three years in oak barrels and one year in glass bottles, in environments with controlled temperatures to avoid altering taste and properties.
Wines and Artisan Oils
The artisanal wines and olive oils are authentic expressions of the territory, produced in compliance with farming traditions and the rhythms of nature. They follow traditional and sustainable cultivation methods, often organic or biodynamic, based on the rejection of synthetic chemicals, such as pesticides or herbicides, and increasingly focused on the enhancement of ancient agronomic practices such as, for example: the planting and subsequent cover cropping of vegetative species suitable for oxygenation and mineral enrichment of the soils; to retain the water and to avoid its runoff; of Autochthonous Vines and Olive Groves; of the more traditional forms of farming. The vinifications are carried out without resorting to invasive or artificial procedures, favoring spontaneous fermentations without the addition of yeasts or other additives and keeping the quantity of sulphites low. The use of terracotta amphorae or jars for winemaking and storage of wine and ceramic for the conservation of oil. This is how very typical and characteristic expressions are born, frank and genuine, at times bold and unsettling, at other times simpler and more immediate.