Our experience as winemakers has only just begun but one thing immediately became clear to us: to start off on the right foot in the vineyard, in order to bring quality grapes to the cellar, we need to look… under our feet. This is why our work in the vineyard is aimed at preserving the biodiversity of the land we are managing.
Time and dedication in the cellar
As far as work in the cellar is concerned, in these years of experimentation we have learned the hard way that a good wine is not made spontaneously by itself, and that to make a wine without “acceleration”, as we want to do, requires technique and oenological expertise. And a lot of dedication. Good things take time and control.
