Joaquin aims to become an icon, in Italy and the world, of fine craft wine with a long evolution. To achieve this goal, Joaquin works with complete respect for the land, using precision viticulture with high technology in the vineyard and not in the cellar, choosing to take the grape varieties that have always been used in this wine region, Fiano and Aglianico, to the next level. Continuing an oenological tradition with historical roots firmly rooted in the area. The main idea behind Raffaele’s project, which makes the Joaquin brand recognizable, is to enhance the expressiveness of wines that are the faithful result of a long, slow evolutionary process in which the hand of man guides, but never makes the choice of direction or point of arrival.
Joaquin is a project born in 1999 from Raffaele Pagano’s passion for the world of wine, a family heritage passed down from grandfather to father and from father to son. The first step was taken with the acquisition of the land in Montefalcione where the winery was built, while the Villa Joaquin, located in Lapio, is currently the registered office of the company. The common thread of the company has always been to produce good wine by working the grapes according to an extreme subdivision of the vineyards. Only 13,000 bottles are produced annually.
Working in Lapio and Paternopoli (in Irpinia) where Fiano and Aglianico are grown, and in Montefusco where Greco is occasionally produced, has allowed the production of wines of the highest quality on individual plots of very small vineyards. Sometimes these plots are less than an acre, used to create all the references that today bear the name of their place of origin. By contrast, on the island of Capri, Joaquin Sarl manages a historic vineyard in the upper part of the municipality of Anacapri, where several varieties are currently grown, including Biancolella, Falanghina, Greco and Ciunchesa, the latter of which is native to the region.
Vinification from individual plots has allowed us to pay attention to every little detail. Only second- or third-passage tonneaux of national oak, local chestnut and acacia are used for the fermentation and aging of the distinctive wines.
Although the winery is relatively young, year after year the estate has integrated vintages and lots and built its reputation, enabling it to release limited editions and unique pieces of great value. Each vintage and each label embodies new projects whose end point we do not know, only the starting point: the quality of the raw material, the area of origin and the vintage that characterizes them.
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