COMPANY

OUR STORY

Our family has always dealt with the soil in a passionate and devoted way. We have harvested its fruits and we have bet with it, starting to cultivate the first Cabernet Sauvignon grape plants in the early 1900s.

OUR PASSION

Cabernet Sauvignon, Chardonnay and Sauvignon are the goals achieved over the years thanks to the strong passion handed down from father to son that has led us to invest in quality grapes. The result of the wine was the confirmation.

THE VINEYARDS

Spurred cordon for the Cabernet Sauvignon, whose vineyards are in the National Park of Appennino Lucano, at 850 m.s.l.m., and they lie beneath the mountains of Pignola on a slightly clayey soil, with northern climate and southern sun. Guyot training for the Chardonnay and the Sauvignon grapes, in the eastern part of Friuli Venezia Giulia, at 35-50 meters a.s.l., where the soil is calcareous and pebbly and the climate is unique for the coexistence of the Bora wind, cold and pungent, and of Scirocco, warm and moist. The vineyards that host these grape varieties influence the personality of the wines with their peculiarities, restoring structure, elegance, aroma and acidity in perfect balance with the earth that feeds them.

THE GRAPES

Very consistent black berry and intense colors give identity to the Cabernet Sauvignon. White berry, with a golden yellow color and rich of aromas and sour notes for the Chardonnay and the Sauvignon. The grapes from which are born the wines are affected by the contact with the earth, the climatic conditions and winemaking techniques used for each wine In fact, each wine tells its story thanks to the winemaker’s contribution.

TRADITIONS AND TECHNOLOGY

Vinification in steel tanks for the Orneto and “élevage” in barriques for the Sciffrà. After about two years and continuous organoleptic checks, the wine is blended and aged in the bottle for over 6 months. The Chardonnay and the Sauvignon, on the other hand, complete the entire winemaking process in steel vats to then carry out the élevage on noble lees for 6 months and the refinement in the bottle for a further 2 months.