The Cellar

Our goal is to express the character and the typology of our grapes through our wines, without adopting any special vinification techniques…

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The Cellar

The work that begins in the vineyards continues in the cellar. Our aim is to express the character and the typology of our grapes through the wine, without using any special vinification techniques that would modify the typicity of each wine.

It is not always easy to obtain a “live” wine without contaminations, that expresses all of its potential and that shows the particular qualities dictated and influenced by the climate of the season.


All our wines (white and red) are destemmed and undergo a process of maceration with the skins for a few days.

If the health of the grapes permits it, we prefer long macerations (as long as a couple of months). The alcoholic fermentation primarily happens in steel tubs and in amphorae. In both cases we use the submerged cap fermentation method. The length of fermentation varies based on the year’s harvest and the development of the natural yeasts which are present on the individual grapes.

The tubs come in different sizes and are always of the full type. This enables us to obtain pure vinifications, maintaining the origin and the typology of the grapes of each plot right up to the bottling phase, so that we can have a comparison of the various areas.

However, we don’t abandon tradition: in the cellar we have the wooden casks that are necessary for some wines to reach the right degree of maturity and taste complexity.


For special productions, fermentation and affination happen in amphorae made of natural cement and clay.


This choice is based on four considerations which are fundamental to us:

1.the spacious and rounded shape of the amphorae favours the harmonious circulation of the wine’s energies and of the yeast particles which get hydrolyzed, giving the wine its roundness;

2.the amphorae seem to be an optimal solution to confer the correct roundness to the wine, without introducing the scent of wood and its derivatives;

3.the thickness, consistency and shape of the amphorae contribute to creating a unique thermal warmth. During fermentation the temperature never exceeds 15-16°C in normal cellar conditions;

4.from an organoleptic perspective, the material that amphorae are made of doesn’t interfere with the taste of the product, but confers uniqueness and particularity to the wine.

The ageing for red wines lasts at least 24 months, based on a well monitored process. Every typology requires its specific ageing journey. There is a second step of bottle ageing that lasts about 12 months.


The basic idea is to obtain high quality wines without defects by using non conventional techniques that are as  natural as possible. This difficult goal is not always reached successfully due to the many variables that this world offers us.  In such cases the product is valued in a different way.