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The entire estate is certified organic. Small yields. Old vines. Ploughing, organic amendments, manual green work, controlled natural grassing when possible.
Manual harvesting. Severe sorting of the grapes in the vineyard and then on a sorting table in the cellar. Vinification with indigenous yeasts to accompany the revelation of the terroir. Aged for 18 months in 600 and 500 litre French oak barrels.
Suggestions for accompaniment
Roast venison with juniper, parsnips and chestnuts - Fagioli Risina from Lake Trasimeno and bacon from Colonnata.
The wines of
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