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About Us

THE WINERY

Famiglia Febo, “Destiny into a Bottle of Wine”

Identity is like a lighthouse that illuminates the path of generations of lives and their stories.

Identity makes individuals unique and it contains some informations transmitted by familiarity. This is the parable of the rebirth of Famiglia Febo.

Davide and Laura Febo are the body and the soul of the family winery project which began over sixty years ago. Grandpa Febo was a farmer as his ancestors for generations; in the mid-‘60s he decided to change his business and he planted 2000 metres of vineyard with Montepulciano grapes. From ’64-65 he started vinification. Meanwhile the small winery was growing in a time when bottling was not an option and clients were only local. But the change was around the corner and the family started to sell bulk wines to the north of Italy. Granpa from Chieti was a cattleman and a milkman. There are still some photos which show him delivering milk door to door. Through the years he turned about three hectares of pasture lands into vineyards and the grape harvest was delivered to the wine cooperative.

Famiglia Febo was officially born in 2018, with the first bottling.

Davide has a background as lawyer, Laura is a translator and she has worked in the publishing business. They both made the conscious choice to come back home in order to restart the family business. It is a great and courageous story of passing of the torch from grandparents to grandchildern. It is the power of life that connects past, present and future from time immemorial.

VINEYARDS FAMIGLIA FEBO

Vineyards: memories, history and treasures

 

The vineyards inherited by the grandparents are the winery’s treasures. The vineyards continue to bloom every year respecting the promise made two generations before in 1964 when the first vineyard was planted with Montepulciano.

Today the vineyard covers seven hectares planted among the hills of Spoltore and Chieti, the conversion of vineyards to bio vineyards started in 2018 in respect of the environment. Montepulciano and Trebbiano vineyards and one hectare of Pecorino and Passerina planted in rows are the heart of the small winery in Spoltore which has been built in close harmony with its surrounding environment.

The whole family do their best to preserve the best of the past. Old original equipment are perfectly preserved and functioning and they are a beautiful evidence of profound respect of those who preceded them. In the winery there are eleven cement barrels, four of which are very big and unique: they are red and white which is an original and unusual color scheme for that time ensuring a surprising visual effect. The red and white barrels are the pride of the grandmother who bought them with money made from selling fruit and vegetables at the markets.

Tradition and innovation come together in the extreme attention to every single stage of the production process: from the support of experts in the vineyard and in the winery during vinification to the elegant and captivating packaging.

VINEYARDS IN SPOLTORE

Montepulciano d’Abruzzo, Malvasia and Pecorino.
The vineyard soil is clayey and calcareous.

UVA
25

YEARS OF THE VINEYARD

UVA
100

QUINTALS PER HECTARE

UVA
1600

VINES PER HECTARE

UVA
180

METERS ABOVE SEA LEVEL

VINEYARDS IN CHIETI

Montepulciano d’Abruzzo and Trebbiano. The vineyard soil is sandy.

UVA
30

YEARS OF THE VINEYARD

UVA
100

QUINTALS PER HECTARE

UVA
1600

VINES PER HECTARE

UVA
180

METERS ABOVE SEA LEVEL

GRAPE HARVEST AND VINIFICATION

Grape harvest is done manually by transporting the bunches from the vineyard to the winery in boxes of 20 kg. The grapes have their stalks removed and are crushed and pressed. We use wine-presses with rollers to achieve a smooth pressing in order to preserve the full flavour of the grape. For Cerasuolo and Trebbiano, skins are separated from the must quickly. The must ferments spontaneously into cement and steel barrels.

Temperature during fermentation is not monitored. Montepulciano grapes ferment with the skins in barrels of cement and steel: the duration depends on the yearly weather conditions. Once the fermentation is finished, the wines are aged in barrels before being bottled. Wine stabilisation occurs naturally thanks to the coolness of the winery. Wines are not subject to any physical or chemical processes in the name of naturality.

The goal of the winery is to produce wines that are a clear expression of the territory and of the passion for viticulture.