Making wine is a job of great satisfaction, but very demanding. We try to accomplish what we do with craftsmanship, without preconceptions or “frills,” with the freedom of those who believe in their work.

We take care of the vines to achieve a






production of excellence



. We defoliate the plants during flowering to have more sparse and colorful clusters, and we thin the clusters in the pre veraison stage to achieve a perfect vegetative-productive balance. We collect



exclusively by hand






and in small crates to make a selection of the best bunches and preserve their integrity.

Doing this is more complicated, slower, expensive. But we are fascinated by working this way.

Pressing is done on the “grassy” roof of the cellar, and by gravity the crushed grapes descend into the truncated conical vats for fermentation. Again by gravity, some wines reach oak barrels for aging.

Less energy used, more ” kindness” at every stage of winemaking.