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L'azienda
We are a small company started in 2021 between 2 friends whom lived in London and worked for 7 years in Natural wine bars. We met again in Italy and we decided to make wine, first as a hobby then as second job. From start we decided to make low intervention wines and work organically in the vineyard. We found a small plot of Pignoletto and Lambrusco and a cellar to where to start our adventure whil continuing to work in hospitality
La vigna
We are running a 0.5ha of a mix of 25-35 years old vines of Lambrusco and Pignoletto.
Minimal intervention in the vineyard. Minimal usage of copper and sulphur with the addition of wine lees and sunflower oil.
Hand harvest.
La vinificazione
We de-stem by hand. Hand press grapes.
Fermantions are spontaneous with indigenous yeast.
Very little pump over when needed.
Minimal use of SO2
I vini
3 cuvées made in 2022
Bianco: blend of Pignoletto, Trebbiano, Albana e Montuni. 7 days Semi Carbonic maceration of layers of whole bunches and de-stemmed grapes. 9 months of stainless steel tank on the lees.
Rosato: Direct press of Trebbiano and Sangiovese. 3 months aged in barriques and 11 months in fiberglass.
Rosso: blend of 10days semi-carbonic maceration Barbera and de-stemmed Sangiovese. 10 months in fiberglass.
2022 was a tough vintage (2023 also) for hale storm before harvest as we lost 80% so we had to buy grapes from organic vignerons in the
area.
Informazione consegnate dal vignaiolo
Demeter, L'agriculture bio-dynamique 
Vin issu d'une agriculture biologique 
Biodyvin 
Nature et progrès 
Les vins S.A.I.N.S 
Tutti vini sono totalmente senza aggiunta di solfiti(NO SO2) 
Maggioranza dei vini/ Cuvée senza aggiunta di SO2 
Travail des vignes à cheval
Culture de cépages hybrides