Our vineyards spread over about 30 hectares and are all located on hills and greatly suitable areas, at an altitude comprised between 350 and 500 metres above the sea level, in the village districts of Pratola Serra, Montefalcione, Lapio, Prata P.U., Santa Paolina and Tufo, with a density from 2,500 to 3,500 plants per hectare. The stock-farming is by train system (vines are entwined and two metres distant from one another), the pruning/trimming system is the classic Guyot. We exclusively practise the integrated struggle, with the reduction to the minimum of fertilizers and pest killers, and with the absolute exclusion of synthetic substances. The maximum production yield is of 10,000 kg per hectare, the actual one isn’t more than 6,000-7,000 per hectare. For the passion and the tilling care we dedicate to our vineyards, and the thorough selection of the grapes, which are all wine-made in pureness and with traditional methods, we can proudly affirm that the quality of our wines, even before than in the cellar, is produced in the fields.

The vintage, which normally starts in the first decade of October, is carried out by hand, in plastic bushels, according to the traditional method, under the direction of the oenologist Massimiliano Musto.The grapes are hastily transported into the firm’s cellar and immediately made into wine. The white wines go through a cryomaceration process which allows the maximum extraction of the scents. After a cold-temperature static fining, we pass to the inoculation of the yeasts and to an alcoholic fermentation process which lasts about three weeks, at a controlled temperature of 15-18 °C. The wine is left to rest for about thirty days, at the end of which it’s decanted and left for the fining with weekly bâtonnages (stirring with a stick) for about three months, to be then filtered and left to rest again until the bottling period; this takes place usually in the month of March. The commercialization starts after a refining period in bottle of at least two months.The red wines are wine-made according to the traditional method. After the destalking and the treading, we carry on with the pressing and the inoculation of the yeasts, and the maceration/steeping starts, helped by a process of macro-oxygenation, at a controlled temperature of 25-30 °C for 15-20 days. Following the drawing off and the soft pressing of the marcs, the wine is put to rest for about two months and then it undergoes the first decanting. Placed in steel tanks, it goes through a process of micro-oxygenation which improves and enhances quite remarkably its qualities. After the malolactic fermentation, which takes place as soon as the alcoholic fermentation is completed, it’s transferred into bay-oak barrels for the ageing. This lasts 6-9 months for the DOC wines and 12-18 months for the Taurasi. At the end of the ageing period the wines are filtered, bottled and left to refine till the commercialization, which, in the case of the Taurasi, will start from the 1st December of the fourth year following the vintage.The company currently produces about 200,000 bottles a year.