Wines

We have used organic practices to tend to our vineyards since 2010, a testament to the visionary approach of our father, Alberto. The family oversees the entire operation, managing plots with meticulous care. We emphasise a manual labour over mechanical processes, adopting a hands-on approach. This allows us to maintain full control over plants and grapes while preventing soil compaction. We carefully decide when to harvest our grapes by employing tasting processes and technical ripening parameter analysis. Once manually harvested, our grapes are immediately processed to preserve their quality.

We use classic and traditional methods to process our grapes, respecting the unique contributions of nature and each vintage. We gently press whole bunches of white wine grapes before fermenting them in stainless steel and, in part, in aged French oak barrels. Extended ageing on the lees imparts a distinctive tanginess and stability. When processing our red varieties, we separate the stems from the grapes, before fermenting them in stainless steel. Maceration durations vary based on maturity and the assessments of our winemakers. Subsequent ageing predominantly occurs in aged French oak barrels. Our winemaking philosophy – especially when it comes to our own labels – revolves around crafting a “vineyard wine”. We make agronomic decisions that prioritise grapes capable of authentically reflecting the terroir without altering their inherent characteristics.