The identity of our wines
Our wines are instinctive and frank. They are born from careful manual work in the vineyard and from the maximum expression of the fruit in the cellar, through a sensitive and non-invasive vinification. The harvest closes a growing season made up of unpredictable work cycles. We have only one opportunity a year to make wine. This represents a stimulus for us, that of obtaining quality organic grapes and transforming them into authentic, clean wines, which will conquer you with their natural charm. We invite you to enjoy them with good food, family and friends.
In the cellar
We minimize our interventions. Fermentation takes place spontaneously, in stainless steel tanks at a controlled temperature, triggered only by indigenous yeasts. We carry out a delicate pumping over, where possible only folature. We prefer to work by infusion rather than by extraction. For each wine we must choose the lenght of maceration on the skins, monitoring through continuous tastings. We want the wood to harmonizes with the wine, without covering its taste. We use minimal levels of sulphites.
