Our Winery
Rooted in the Hills
Since 1962
Heritage
Three Generations,
One Hillside
What began in 1962 as a single farmhouse with eight hectares of vines is today a fully organic estate of forty hectares — still family-run, still harvested by hand.
Our grandfather planted Sangiovese where the old maps said nothing would ripen. Our father stopped using chemicals in 1989, years before it was fashionable. Today we farm every parcel organically, ferment with native yeasts and bottle wines that taste of this hillside and no other.
40
Hectares of organic vines
1962
First vintage bottled
12
Wines in the cellar
Method
Grown Slowly,
Made Patiently
Organic fruit, picked parcel by parcel at dawn. Spontaneous fermentation in steel and Slavonian oak. Twelve to twenty-four months of rest before a bottle ever leaves the cellar.
Taste the WinesVisit
Walk the Rows
With Us
Guided walking tours run Monday to Saturday through the vineyards and the cellar, ending with a tasting of four estate wines.