About us

In addition to the terroir, everything is related to a long path where competence and skilled oenological practice support each stage. The glass becomes the poetry of the senses, unleashing an organoleptic balance of immediacy and depth, elegance and aristocracy. Ambitious research and quality control at every moment of the processing cycle, from the daily care of the vineyard to the harvest, from crushing to fermentation, from devatting to bottling. In the still pungent cold, our shoes sink in the winter mud, and we plod amongst the rows. With reddened but skilled hands, we select the vine nuts, one by one. We masterly favor the more promising ones that will take advantage of all the strength of the roots, and cut the others with no regrets. An unchanged ritual, the most waited for and joyful operation. The whole family is involved. Time has stopped: it is a feast. We fill the baskets scattered among the rows with the best bunches to convey to the cellar the best of the harvest. Calls, laughter, and timid songs are in the air accompanied by the dry rhythm of the shears.

As a creature until a few hours before attached to the umbilical cord of the vine, now the must is bubbling, mumbling, like the wail of a newborn wine that will soon grow with strength and character. Updated technologies allow our wines to bring their fresh and fruity scent to our table. The first stage is a soft pressing as the delicate gesture of a hand extracting the pure juice of the fruit; natural yeasts generate the ongoing fermentation, enabling a moderate use of sulfur dioxide. The synthesis of modern technology and deep experience will then turn into the use of temperature-controlled steel tanks and cryomaceration with the help of dried ice (solid carbon dioxide). Since the time of our ancestors, the expression “downstairs” has indicated the ancient underground cellar, where the wine ages in wooden casks.