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depending on current vintage.
Venerdi P. Bianco, Vigneti Tardis 2018
We offer Next Working Day delivery on orders placed before midday from Monday to Thursday which will arrive between 9am -12pm. Orders received before midday on Friday will be processed for delivery on Monday, while all orders received during the weekend will be processed on Monday for delivery on Tuesday.
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Each order is delivered in reused, reliable packaging that significantly helps the environment and also keeping down unnecessary costs, allowing the wines to do the talking.
Delivery to London postcodes (Zone A) will be carried out by e-cargo bike delivery company Pedal Me so your delivery costs will go towards a greener, environmentally friendly and more sustainable delivery service. Check Zone A for rates.
Please refer to the map, which illustrates our current UK delivery service.
Founded in 2017 by Jack Lewens, sommelier and co-owner of Leroy in Shoreditch, London and Bruno (Mr Aglianico) de Conciliis, winemaker & creative force behind Viticoltori de Conciliis. With vineyards in Acciaroli and Casal Velino Vigneti Tardis celebrate ancient local varieties, Aglianico, Aglianicone for red wines and Fiano & Coda di Volpe and the more widely distributed Malvasia & Trebbiano. All vineyards are farmed organically (in conversion to be certified in 2021) using biodynamic treatments.
Their wines are made with a light touch and low intervention throughout the process. A mixture of stainless steel and old unseasoned oak is used for fermentation and ageing.
Golden coloured, aromas of nectarine, orange peel & white pepper. Saline character with white peach, orange blossom, spice and a hint of grip.
Producer Vigneti Tardis
Origin Paestum, Cilento, Campania, Italy
Grapes 30% Malvasia, 30% Trebbiano, 30% Coda di Volpe & 10% Fiano
Alcohol 12.5% ABV
Style Medium body macerated white
Bottle size 750ml
Winemaking Manual harvest, fruit destemmed. 2 weeks of maceration for Fiano grapes. Ambient ferment, in stainless steel with indigenous yeast. Half aged in old 500L oak barrels rest in inox for about 15 months.Undergoes malolactic fermentation. No filtration, no fining.
Notes Organic, Natural, Biodynamic