Wine is sunlight held together by water.

Galileo Galilei


Sun and water, these are the only elements that we use to grow our grapes to produce our wines.

In the vineyard we do not use chemical fertilizers or pesticides, and for years in the cellar do not add anymore either one gram of sulfur dioxide, to store wine we simply employ a rigorous selection of grapes at harvest and the oldest of the wine-making processes: natural fermentation in the bottle.

Making wine without avail ourselves of sulfur dioxide has been a long process, started from afar, which today has led us to greatly reduce our production, to minimize all of our actions and operations, both in the vineyards and in the cellar. To produce this wine without the help of chemical preservatives is not possible to identify it as simply an alternative method of winemaking, but it becomes a real philosophy of production, which requires a lot of dedication, patience and above all, passion.

The absence of sulfur dioxide can be recognized at the first sip, through the fragrance of the fruit in the glass, you feel the flavor of the grape freshly picked, the roughness and bitterness of the peel quickly reached by the sweetness of its flesh.