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Is a right of life

Living in a family where work becomes a reason for living, can lead to hating it or loving it in a very passionate way. For me it was the later, since the days of my childhood when, while not appreciating the aromas of wine, I enjoyed being in the countryside in the vineyards with my father and my family.

The desire to grow and contribute to the development of our family winery motivated me both in my schooling to work as a winegrower first, then as a winemaker.



The respect for our predecessor

It is luck to be born in this environment today, when poverty and hunger dominated daily life, which has taught us to take care and have respect for our ambient and our vineyards.

The evolution within the last forty years has marked a clear change in our lifestyle, also in the relationships between our area and the rest of the world: todays wellbeing has payed off by the sacrifices of many generations before.

Precisely because of the respect of our predecessors, we continue to have an approach in our work, based on the primary needs of the vineyard’s biological cycles, without force and hurry. The best satisfaction is to see the results of our work when it has reached its peak, despite the difficulties we might have incurred.


It is the small details
that make the biggest difference in the final results

in the vineyard

  • monitoring many different weather forecasts to have the best idea when to give the phytosanitary treatment to the vines;

  •  biological conversion

  • cutting grass in-between rows and manual mowing where slopes are steepest and in-between each vine;

  • pruning, and manual vine training;

  • manual hoeing;

  • natural manure fertilization;

  • control over certain species of moths using natural pheromones (sexual confusion);

  • use of green manure with beans, fave, grains, herbs to optimize organic matter;

  • hand harvest in small ventilated crates;

  • with a conclusion that it takes about 800 hours of work per hectare of which over 90% of it is manual.

lavori eg.jpg


It is the small details
that make the biggest difference in the final results

In the cellar

  • delicate operations with a distemper and soft slow pressing with a lung press (pneumatic press)

  • temperature control during the fermentation to help preserve the primary aromas;

  • pumping over and racking with slow gentile pumps to not mistreat the must and wine;

  • constant control of quality by chemical analysis and frequent tastings to monitor the evolution of the fermentation and of the fazes during aging, thanks to the internal lab;

  • many experiments and research with different types of closures (stelvin) which in turn allows us to add less sulfites at the bottling and will help to maintain the freshness and aromas of the final product.

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