The quality of our wines starts in the vineyard. This is where we concentrate our greatest efforts through manual work that is often very hard but necessary to cultivate our vines well. We know that in the cellar we must first preserve and then enhance the characteristics of our grapes of Nerello and Sangiovese brought to maturity with lots of attention.
As in the countryside, in the cellar, to guide us is the respect for the raw material, through the knowledge and enological practices, in the most precise and timely way, using the most modern tools that technology and science have available.
A thought of Eduard Hopper sums up our philosophy very well:
The time to take time is in the beginning - at start - to lay out impeccable design so it won't be jostled or skimped later on.