The story of De Fermo, a relatively new estate founded in 2010 by Stefano Papetti Ceroni and his wife Eloisa de Fermo, is quite unconventional. Originally from Bologna, Stefano does not come from an agricultural background but nonetheless took an interest in wine at a very young age. He began a tasting group with his friends in high school (including his best friend Federico Orsi). By Stefano's early 20's, wine had become his passion. While studying law in Bologna, he met his future wife Eloisa. In their early years together, weekend trips to wineries became the norm. In 2007, seven years after the couple had met, Eloisa proposed they visit her family farm in Abruzzo; it had been in the de Fermo family for generations but she had no real connection to it. Not expecting much, Stefano was shocked to discover a sprawling, ancient property. He fell hard for the De Fermo farm.
After a three to five-hour maceration, the grapes are pressed and fermented off their native yeasts in wood (tonneaux and big oak barrels) and concrete tanks. The wine ages 9.5 months in the vessel they fermented in before being blended together. S02 is added sparingly during spring rackings, never at bottling. In very challenging vintages, a homeopathic dose will be added at press.
Fresh and intense, aromas of apple, chamomile, and ocean, with a lime zest kick. Fresh and persistent acidity, but textural round on the palate.