Nothing more than an old vineyard, better if it’s centenarian, is needed to embark on the adventure of becoming a renowned oenologist.
Small productions of selected grapes of the best quality from old grapevines where we work to get very low outputs. Manual selection and harvest, natural fermentation to get the maximum expression of terroir, minimal intervention and minimal sulfite additions, battonage in red wine barrels, malolactic in barrels. And above all, a carefully treatment of terroir. Because after all, the aim is to produce wine of the Best Quality to be appreciated by final consumers and praised by professional critics.
And finally, the harsh reality we had to face was the fermentation of grapes with extreme caution…
As if it were the most delicate creature in the world, we must monitor closely our work every day to make sure that nothing happens to our wine while the miracle of fermentation happens. We must to exploit our knowledge and join all possible experiences of our environment to get an amazing and concentrated wine capable to win people admiration. People who enjoy the privilege and have the chance to meet it. Later, to the barrels and rest in the wine cellar. And finally, after a long aging period, we have to bottle up the wine and return it to the wine cellar, because it have to rest few months longer, enjoying the calm and silence. At last, we identify it with a label not too flashy and above all, we baptize it with a touching name. Being careful and dedicated, we taking care of this wine to reach people’s palates who can truly appreciate it.