We are of the school that believes that a good wine is made  mainly in the vineyard and  very little in the cellar.

Our vines are Sangiovese, Merlot and Cabernet and every year their mix changes, following the production of each one of them; depending the weather conditions : rain, temperature, mist …...

What we get in the vineyard , at harvest time, we bring  out of the cellar, we destem it and we let it ferment in a one ton tank at the open air; once the fermentation is completed we press it and transfer in stainless steel tanks in the cellar.

8 to 10 months later we blend it balancing flavor and taste; after another 4 to 6 months we bottle it.

Simple, no tricks, no magic, no  chippings, no sugar, no correctors.

Our  only wine I'ROSSO BIOLOGICO (The organic red) is  slightly different every year,  reflecting what mother nature has offered us.

We produce from 2,000 to 10,000 bottles a year.