From the vine to the table
We prefer native vines, and we work hard in the vineyard to enrich the soil and take care of the vineyard naturally, allowing it to express its full potential. We minimize interventions in the cellar by using natural yeasts already present in the vineyard, on the grapes. Spontaneous fermentations, no corrections, no synthesis products and enhancement of the differences and uniqueness of each year.
From the vine to the table
We prefer native vines, and we work hard in the vineyard to enrich the soil and take care of the vineyard naturally, allowing it to express its full potential. We minimize interventions in the cellar by using natural yeasts already present in the vineyard, on the grapes. Spontaneous fermentations, no corrections, no synthesis products and enhancement of the differences and uniqueness of each year.
