Wines made as naturally as possible
The winery was initiated with the goal of producing intense, exciting, world class wines.
Ascoli Piceno province in the Marches is perfectly located for this challenge with a wonderful climate typical of many of the world's greatest wine growing regions. With this in mind we chose grape varieties and clones both traditional and unique to this area in order to make exceptional niche wines.
From the very beginning, we decided to use organic farming methods, despite the increased work and costs involved, out of respect for our land, our vines and the local ecosystem.
Our choice of varieties includes approximately half traditional and half international and experimental varieties. All have adapted well to our vineyard's soil, exposition and climate yielding wonderful results even in the first year's harvest. From an inky dark Montepulciano and highly perfumed Pecorino to a complex bordeaux blend and individually bottled Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot, we have been incredibly pleased with the quality of our wines. A beautiful Syrah, which is aged 2 years in french oak and Bruni 54, which makes a beautiful Passito, complete the list.
Our work in the vineyard is almost non-stop from January to August when we get a bit of a breather before the harvest. Each plant is tended by hand from the pruning and tying to the leaf removal and green harvest. Careful analysis of the grapes' maturity allows us to optimally choose the dates of harvest with each of the 8 varieties harvested by hand and transported rapidly to the winery in 20kg containers.
Each wine is vinified separately with extended maceration times for the reds before we decide which will be aged in french oak and which will be a part of our early released Thalia. The Pecorino has a 7 hour maceration before pressing to add just the proper amount of phenols without adding bitterness.