artisan wines
Why?

For many centuries and until a not too distant past, our culture, peculiarly artisan, was a point of reference for Europe and for the whole world; it is still our greatest market value, so much so that, from clothing to ice cream, the Italian artisan product motivates very many productions and supports the economy.

However, this value which cannot be given up as we certainly do not have the possibility to be competitive on price on an ever increasing global market, nowadays does not belong to our wine, whose artisan image has been suffocated by conditions of need, first of all, and then by business interests.

By definition, culture is knowledge which triggers behaviours that are handed down and are repeated over time and that are therefore ancient tradition.

Different traditions, differing from place to place, because each place has a different nature to which man adapts… and therefore different natures, which have all arisen, however, from the need to know nature and its different influences, because only in nature, have people always found the resources needed for the solution of their problems.


It is just this that makes nature and culture identify themselves with the territory and that makes it right to identify them on the territory the most traditional productions as is wine: but the wines must be made by respecting nature and traditional culture, an indisputably farming and artisan culture, from which they stem, because only in this way can they be their authentic expression.

I have been dedicating my commitment to the recovery of this farming and artisan culture for many years, acting as an "unconverted enologist" and as an "artisan winemaker", because the future of Italian wine-making and vinegrowing, inevitably difficult and complex and from which the wine stems, depends on this.

Nowadays, through my wines, I claim and propose the image of the "Artisan wines" as a new and open solicitation for normative directives aimed at supporting the wines expressing it.

A wine whose primary characteristics have not been modified, which has not been standardised by industrial processes and which is thus capable of expressing the unique qualities of the environment and culture of the area it comes from, thus truly reflecting its terroir.

A very healthy wine which ages well and improves with time.

A wine which is not modified in its original standards and not standardized by repeatable industrial technologies. Therefore capable of expressing environmental and cultural uniqueness of the place where it comes from and capable of being really a wine "from the territory".

A wine of great wealth that last long and gets enriched by the time.

A wine which is made 'by hand' just as it was in the past with human rather than machine expertise and natural, artisan wine making procedures.

An enology, which does not resort to substances extraneous to the quality heritage of the grapes and which limits the use of sulphur dioxide because it is capable of utilising the natural resources to give wine its necessary stability and specific characterisation.

An enology which guarantees quality because it checks, packages and delivers every single bottle only after a long stay in the bottling facility, an indispensable stay in order to verify the perfect sealing of the stopper, necessarily in whole cork, and the evolution of its quality.

An enology such as the one that made the great wines great long before the industrial age.


Our Quality

…because wine excellence is a result of quality grapes, but only a true artisan master can transform the grapes and create an original and unrepeatable product from grapes to wine.

From grapes to wine

The grapes used in the production of our wines are produced almost entirely from vine-growers, in a collaborative relationship that respects and sustains their different professional qualities and is a guarantee of top quality.


Our press at work.


From grape processing to bottling, each operation is performed using our original tools and machinery that make our manual operations secure and safe, and ensure the ideal conditions for the propagation of natural processes of wine transformation, a fundamental requirement for artisan wine-making.

Our wines therefore arrive at their organoleptic and technological completion in a natural way, just like in the olden days. No advanced technology or processing based on repetition. And there is also no need for stabilizers to guarantee chemical-physical stability, and to correct fermentation components, and therefore there is decidedly less use of sulphur dioxide. And because of this:

they are an expression of our lands, as well as our nature and our humanity. These are more than just grapevines;

they stand as an example of the quality of the grapes, more than the wood of the barrel or that which is simply added by means of technological solutions;

they are an expression of an ancient oenological tradition, natural and artisan, which means so much more than industrial standards, however unique;

they are wines that are sound, not modified in their original values. They are wines that are capable of standing the test of time, whilst gaining in quality, as a direct result of the grapes from which they came.

The bottle: a guarantee of value through time

All of the bottles sare sealed with corks and they are placed in the wine cellar before they are sold. The soundness of the corks is checked and the evolution of the wine is controlled as well. The cork ensures the correct calibration and exchange that is necessary for the positive evolution of quality wine in bottles, and only with time can we note its true value.

All of the bottles have a bottling date, which helps to evaluate the evolution of the wine through time.

All of the maximum reserve wines are checked and, if necessary, refilled and recorked before sale.

All of the bottles, that are correctly stored, have a long lifespan and the ability to become even better tasting in time.

In time, the quality of the wine evolves: the structure of the wine is stronger, the balance is perfected until it is spherical (Luigi Veronelli) and the aroma, which is at first floral and fruity, gains more and more complexity.

The white wines are enhanced by notes of honey and flower jams and fruits - white and yellow- that are initially present. But then you can taste spices, dried fruits, woodsy mushrooms, and even truffles. The colour accentuates and intensifies, but without peaking. In the red wines, the fruit that is tasted initially - red and blue-violet as well as mixed berries - begins to taste of jam, and along with it there are woodsy notes, as well as coffee, cocoa, more aromatic spices (like cinnamon and cloves), and light tobacco. The color tones begin to take on a brick orange hue. But the evolution that the wine makes after it is opened is also important, whether it is consumed during a meal or bit by bit during the course of several days.

Because quality is above all culture.