Terre Stregate
Campania, IT
SA, VIC, NSW & TAS
Terre Stregate, literally "Land of the Witches", is one of the most compelling estates to emerge from inland Campania in recent years. Situated in the hills of Guardia Sanframondi, in the heart of the Sannio Beneventano, the Iacobucci family has farmed these lands since 1898.
While much of the twentieth century was devoted to olive growing and selling grapes to local cooperatives, the family's winemaking ambitions were revived in 2004 by Armando Iacobucci's grandson. Today, siblings Carlo and Filomena Iacobucci lead the estate, producing wines that have become benchmarks for authenticity and value in the region.
The vineyards lie on the limestone and clay slopes beneath the Monti del Matese, where the family farms organically and focuses exclusively on Campania's native varieties: Falanghina, Fiano, Greco and Aglianico. Their approach is one of restraint and precision, preserving the character of both site and variety while remaining deeply connected to the traditions of Sannio.
When we first visited Terre Stregate and met Filomena in 2024, our lasting impression was of a family entirely without pretence. Genuine, thoughtful people producing wines of place from a region not always associated with such meticulous, terroir-driven farming and winemaking.
The estate itself remains a reflection of its roots, centred around the family homestead, underground ageing cellars and a restaurant dedicated to the traditional cuisine of the region. Even the estate's emblem speaks to this deep sense of place, incorporating Diana's sun, Isis' moon and Hecate's watchful eye, ancient symbols of protection, fertility and abundance.
2023 Fiano ‘Genius Loci’
The nose opens with a lifted floral profile of acacia blossom, linden and wild thyme, quickly unfolding into more layered notes of ripe pear, citrus oil and white peach. There’s a distinct herbal nuance running through it, giving shape and definition to the fruit without overpowering its purity. The palate is fresh, precise and quietly textural, with a fine line of acidity carrying orchard fruit and subtle citrus zest through to a long, gently savoury finish. It is a wine of clarity and restraint, yet with a persistence that builds with time in the glass.
Named Genius Loci—a reference to the “spirit of place” that, in classical tradition, was believed to protect and define a landscape—this Fiano captures both the vitality of the vineyard and the quiet presence of the land itself, reflecting its Sannio origins with clarity and intent.
100% Fiano from the Colline Guardiesi in Sannio, grown at 300–350 metres above sea level on stony clay-calcareous soils, with 20-year-old vines planted at moderate density and trained on a simple horizontal trellis with Guyot pruning.
Hand-harvested in late September to early October at full aromatic ripeness, the fruit is whole-cluster pressed with a soft, gentle press cycle. The must is immediately protected from oxygen and clarified through natural sedimentation before fermentation in temperature-controlled stainless steel. The wine is then aged entirely in stainless steel, with regular bâtonnage of the fine lees over 4–6 months to build subtle texture and depth, followed by a short period of bottle refinement to preserve its aromatic purity and freshness.
2024 Falanghina ‘Trama’
The nose is immediately expressive, with exotic fruits and citrus giving way to white flowers and a gentle almond nuance that is so often the hallmark of Falanghina. The palate is bright and energetic, driven by refreshing acidity and a subtle saline edge that keeps the generous fruit in check. There is surprising depth and persistence here too, with the wine carrying its ripe orchard and tropical fruit notes through to a long, gently savoury finish. Vibrant and immensely drinkable, it is a beautifully balanced expression of the variety.
100% Falanghina from the Colli Guardiesi, where 23-year-old vines are planted at high density on clay-calcareous soils at 350–400 metres above sea level, bringing both concentration and freshness to the fruit.
Hand-harvested at full phenolic and sugar ripeness in late September and early October, the fruit is whole-bunch pressed, with the must carefully protected from oxygen and clarified through natural sedimentation to preserve its aromatic purity. Fermentation and maturation take place entirely in stainless steel, with regular bâtonnage of the fine lees building texture and complexity without sacrificing vibrancy. A short period of bottle refinement completes this wonderfully pure and characterful expression of Falanghina.
2023 Rosato ‘Attimo’
The nose is immediately expressive, with peony, geranium and rose petals giving way to wild strawberry, fresh raspberry and just-ripe cherry. Beneath florals and fruit lies a distinctly savoury register of tobacco leaf, anise and sweet spice. The palate is dry, energetic and subtly structured, carrying bright red berry fruit and sour cherry notes framed by gentle phenolic grip and Aglianico's characteristic vinous edge. Delicate in weight yet persistent and savoury on the finish, this is a rosato with both refreshment and depth.
100% Aglianico from the rolling hills of Sannio, grown between 300 and 400 metres above sea level on limestone-clay soils that lend both freshness and gentle structure.
Hand-harvested in late October at full phenolic ripeness, the fruit undergoes a short period of skin contact at low temperature (8°C) prior to pressing, gently drawing out its delicate onion-skin hue, fragrant florals and subtle phenolic texture before fermentation in stainless steel. The wine is then matured in tank with regular racking and rested in bottle for several months prior to release, preserving its aromatic purity while allowing its savoury, gastronomic character to emerge.
2023 Aglianico ‘Idillio’
The nose is immediately varietal, opening with crushed blackberries and dark cherries before moving into more savoury notes of black pepper, sweet spice and dried herbs. The palate is medium-bodied and harmonious, with a core of ripe red and black berry fruit supported by fine, lively tannins and a gentle earthiness. There is plenty of Aglianico's characteristic structure here, but it is delivered with remarkable balance and approachability, finishing fresh, spicy and moreish.
100% Aglianico from the Colli Guardiesi, grown at 300–400 metres above sea level on fossil-rich clay-calcareous soils that lend both depth and natural freshness.
Hand-harvested in the third week of October at full phenolic ripeness, the fruit is destemmed and fermented in temperature-controlled stainless steel, with regular pump-overs encouraging the gentle extraction of colour, tannin and aromatic compounds. Following fermentation, the wine undergoes an extended submerged-cap maceration, promoting both further textural development and colour stability, before completing malolactic fermentation and maturing entirely in stainless steel. A further six to eight months in bottle allows the wine's generous fruit and savoury spice to knit into a beautifully balanced expression of Aglianico.