Low-impact vineyard management

We manage our vineyards with a minimal-impact approach: the use of pesticides and fertilizers is limited to what is strictly necessary, thanks to constant monitoring of agro-environmental data. We maintain grass cover and wildflowers to support bees, and we regularly analyze their pollen quality as an indicator of ecosystem health.

Single-varietal winemaking and respect for the vintage

In the cellar, we work with precision and respect, calibrating every winemaking decision to sustain the vintage without making the wines uniform. We use exclusively Vernaccia Nera and Pecorino, without blending with other varieties, thus maximizing their characteristics. Our clay soil contributes to the development of complexity and aromatic nuances, which intertwine with the natural variations of each vintage in aromas, flavors, and structure. This approach makes each vintage unique and enhances the pleasure of vertical tastings and comparisons of the wines.

Minimal use

of sulphites

We keep sulfites to a minimum, using natural antioxidants during winemaking and protecting our wines with argon during aging. This pure and safe food-grade gas allows us to best preserve their quality and fragrance without resorting to high doses of sulfites. Only at bottling we add a small amount of sulfites, essential to ensure freshness, stability, and perfect preservation even after opening.

Innovative winemaking techniques

Our winery is designed to be managed by a single person, combining modern winemaking protocols with advanced technology. Equipment such as a flotation system, peristaltic pumps, and argon protection systems allow us to precisely monitor every stage of winemaking, preserving the quality, freshness, and unique characteristics of each wine.