Vineyard and cellar
Our vineyards lie among the hills of Mottola, in the heart of the Apulian Murgia, on clay and limestone soils overlooking the ravines. We cultivate eight hectares of land surrounded by Mediterranean scrub, where the dry climate, sea breezes, and spontaneous biodiversity create a unique natural balance.
Here, our native varieties — Primitivo, Greco Bianco, and Verdeca — grow with low yields, about one kilogram of grapes per vine, producing healthy, concentrated fruit that expresses the true character of this land.
Our farming practices are inspired by the principles of synergistic agriculture, a method that views the soil as a living organism to be accompanied rather than controlled.
We never use synthetic products — only small amounts of sulfur and copper, along with propolis and thyme extracts as natural plant boosters. We enrich the soil with green manures of clover, barley, and fava beans, and every four years we fertilize with organic manure.
Here, our native varieties — Primitivo, Greco Bianco, and Verdeca — grow with low yields, about one kilogram of grapes per vine, producing healthy, concentrated fruit that expresses the true character of this land.
Our farming practices are inspired by the principles of synergistic agriculture, a method that views the soil as a living organism to be accompanied rather than controlled.
We never use synthetic products — only small amounts of sulfur and copper, along with propolis and thyme extracts as natural plant boosters. We enrich the soil with green manures of clover, barley, and fava beans, and every four years we fertilize with organic manure.
All vineyard work is minimal and carefully timed to preserve soil structure and the natural balance between plants, insects, and microorganisms. Every decision begins with observation: we follow the rhythm of the seasons, the humidity of the soil, and the response of the vines, intervening only when necessary.
Harvesting is done by hand, in small crates, and has become a true moment of community. Friends and family join us from all over the world to share these days of hard work, smiles, and conviviality.
In the cellar, built in 2012, we continue this same philosophy of simplicity and respect. Few tools, spontaneous fermentations with native yeasts, no temperature control, natural racking instead of clarifications, and no filtration. Wines age in steel or wooden barrels depending on the variety and the year.
Inside each bottle there is only wine, the vintage, and our land — no additives, no manipulation, just the honest expression of work, nature, and place.
Preparing the wine press
Must obtained from pressing
Natural wine fermentation