We believe in minimal intervention winemaking — the idea that,
when grapes are the result of a coherent and thoughtful vision, every action
in the cellar becomes nearly superfluous, if not excessive.
Our goal is to connect land, vintage, and a free yet precise expression of wine.
A CRAFT-BASED APPROACH
Each vintage is approached with the wonder and attentiveness of the first. We listen for subtle signs that help us interpret the uniqueness of the year. We vinify grapes separately by plot — each with different soil and exposure — and, where meaningful, by variety. It’s a meticulous, detailed craft, allowing us to deepen our understanding of each plot, each soil, each nuance of this territory. Every fermentation teaches us something new — a glimpse into a hidden masterpiece beneath our feet, slowly uncovered year by year. Like archaeologists, restorers, or gold miners, we bring pieces of that buried beauty to light.
OUR VESSELS
We use small-scale vessels, ranging from 200 to 7,000 liters. Having many small containers lets us separate and highlight the character of each variety and vineyard, and experiment with different techniques. While stainless steel is the most used, we also rely on other materials: terracotta (fired clay), large oak casks (25 hL), and smaller barrels (2.25 and 5 hL). The oak is exclusively Italian for the larger formats, and both Italian and French for the smaller ones — always with light to medium toasting. The terracotta vessels, crafted just a few kilometers from our estate, have been part of our cellar since 2016. Years of experimentation have revealed their extraordinary potential across different styles of vinification.
15 GRAPE VARIETIES
We currently cultivate 15 grape varieties: 7 local, 3 international, and 5 PIWI (fungus-resistant, from the German pilzwiderstandfähig). These vines grow across a range of soils and exposures, forming a diverse landscape that reflects our identity. Our current focus is not to make bold claims, but to observe, understand, and reveal. One of the most exciting discoveries has been the variety of soils on our estate — differing in age, structure, and composition — and their distinct suitability for certain grapes. What began as an intuition is now backed by detailed soil analysis. Matching each variety to the right soil, in order to produce wines that express both in a free, authentic, and original way — this is our long-term goal, rooted in the vineyard and realized in the cellar.
A WOODEN HOME
We waited years before building our cellar — until we had enough experience and clarity to design it with as few regrets as possible. For a long time, we worked from a small garage and under makeshift shelters, constantly shifting and improvising. In 2021, construction finally began: an essential, low-impact structure guided by environmental principles. We chose wood as our building material for its many qualities, including excellent thermal insulation and a positive carbon footprint. Unlike cement or steel, which release CO₂ during production, wood stores it — absorbing about one ton per cubic meter. The cellar, as built, stores around 150 tons of greenhouse gases.
OUR FRUIT NECTARS
Ten years ago, we dreamed of creating a natural, refreshing, and light beverage made from our beloved grapes. We now craft organic fruit drinks using only the finest fruit from carefully selected producers in the most suitable areas. Thoughtfully blended, these nectars are made for those who want more than an ordinary juice. Based on freshly pressed grape juice, we add unexpected and vibrant ingredients. The result is a flavor that’s simply unique. Always free from added sugars, sulfites, alcohol, and carbonation — and made from grapes harvested at perfect ripeness for maximum authenticity. To preserve their full nutritional value, all ingredients are cold-extracted and never from concentrate.
A CRAFT-BASED APPROACH
Each vintage is approached with the wonder and attentiveness of the first. We listen for subtle signs that help us interpret the uniqueness of the year. We vinify grapes separately by plot — each with different soil and exposure — and, where meaningful, by variety. It’s a meticulous, detailed craft, allowing us to deepen our understanding of each plot, each soil, each nuance of this territory. Every fermentation teaches us something new — a glimpse into a hidden masterpiece beneath our feet, slowly uncovered year by year. Like archaeologists, restorers, or gold miners, we bring pieces of that buried beauty to light.
15 GRAPE VARIETIES
We currently cultivate 15 grape varieties: 7 local, 3 international, and 5 PIWI (fungus-resistant, from the German pilzwiderstandfähig). These vines grow across a range of soils and exposures, forming a diverse landscape that reflects our identity. Our current focus is not to make bold claims, but to observe, understand, and reveal. One of the most exciting discoveries has been the variety of soils on our estate — differing in age, structure, and composition — and their distinct suitability for certain grapes. What began as an intuition is now backed by detailed soil analysis. Matching each variety to the right soil, in order to produce wines that express both in a free, authentic, and original way — this is our long-term goal, rooted in the vineyard and realized in the cellar.
OUR VESSELS
We use small-scale vessels, ranging from 200 to 7,000 liters. Having many small containers lets us separate and highlight the character of each variety and vineyard, and experiment with different techniques. While stainless steel is the most used, we also rely on other materials: terracotta (fired clay), large oak casks (25 hL), and smaller barrels (2.25 and 5 hL). The oak is exclusively Italian for the larger formats, and both Italian and French for the smaller ones — always with light to medium toasting. The terracotta vessels, crafted just a few kilometers from our estate, have been part of our cellar since 2016. Years of experimentation have revealed their extraordinary potential across different styles of vinification.
A WOODEN HOME
We waited years before building our cellar — until we had enough experience and clarity to design it with as few regrets as possible. For a long time, we worked from a small garage and under makeshift shelters, constantly shifting and improvising. In 2021, construction finally began: an essential, low-impact structure guided by environmental principles. We chose wood as our building material for its many qualities, including excellent thermal insulation and a positive carbon footprint. Unlike cement or steel, which release CO₂ during production, wood stores it — absorbing about one ton per cubic meter. The cellar, as built, stores around 150 tons of greenhouse gases.
OUR FRUIT NECTARS
Ten years ago, we dreamed of creating a natural, refreshing, and light beverage made from our beloved grapes. We now craft organic fruit drinks using only the finest fruit from carefully selected producers in the most suitable areas. Thoughtfully blended, these nectars are made for those who want more than an ordinary juice. Based on freshly pressed grape juice, we add unexpected and vibrant ingredients. The result is a flavor that’s simply unique. Always free from added sugars, sulfites, alcohol, and carbonation — and made from grapes harvested at perfect ripeness for maximum authenticity. To preserve their full nutritional value, all ingredients are cold-extracted and never from concentrate.
