Fratelli Felix, Campania Bianco, Vigneti Tardis


Fiano (60%) and Falanghina, organically grown on clay and limestone soils. The grapes are harvested manually. The skins are left to soak in the juice for 2 days before a light press. No additives bar a tiny amount of SO2 at bottling, neither filtered nor fined.

This is a perfectly balanced wine, showing delicious aromas of tropical fruit, with citrus hints. 

Fratelli Felix is a collaboration between Jack & Bruno (of Vigneti Tardis) and Eric Narioo of Les Caves de Pyrene & Vino di Anna. This project sources grapes from sustainable growers in Campania and aims to offer honest, excellent value wines made in the Vigneti Tardis way. 

Vigneti Tardis is the result of a collaboration between Jack Lewens (former sommelier, now co-owner of Leroy Restaurant, Shoreditch) and his long-time friend Bruno de Conciliis of Viticoltori de Conciliis. They farm organically and biodynamically, producing wines with a hands-off approach from 3.6 hectares of vines in Cilento, Campania.