All our wines are the result of our idea of winemaking and of a lot of work and research from the vineyard to the cellar. Since our first vintage, 2007, we have tried to bottle more sustainable wines trying to improve our method.
We work only with naturally occurring yeasts and therefore we do not use selected yeasts to help fermentations because we want to make our wines unique every year.
We do not carry out clarifications, enrichments or filtrations that would significantly modify our products.
To date we produce 7 labels, all different from each other but which at the same time represent a unique territory such as the BERICI HILLS.