From the vineyard to the cellar

HomeFrom the vineyard to the cellar

Biological vinification

Our line of work embraces a sustainable developing model formally known as BIOLOGICAL.
The biological model is a farming method based on the principles of protection and promotion of the local resources, respecting the environment and focused on the safety of the consumer.
We do believe in the potentiality of a CHEMICAL FREE vineyard, respectful of the surrounding areas. We would rather aim to a quality focused production than to a quantity focused production, maintaining the necessary balance to let the vines grow and produce rich grapes.


This is our philosophy. We work our vines raised mostly “a la guyot”, recalling the principles transmitted in many years of farming tradition of our family.

“La téra l’é başà” (The land is low)

To plant the shoots (the young vines), keep them clean from weeds, drive them up in the right direction along their growth for the first 3 years (before they can start to produce grapes), to work the land hoeing by hand or with small utensils in order not to damage the young vines in their growing process and let them root as deep as possible, requires a great effort and expertise and it is strictly forbidden the use of chemicals such as weedkillers or similar things that may leave traces in the final product. Yes, taking care of the land is a hard task, but the quality of the product makes it totally worth.


This is our guideline in the trimming process, both in winter and in spring. We do it manually according to the conservative but yet modern method “Simonit & Sirch” that protects the vitality and the integrity of the vines. A rightful selection of the sprouts reduces a bit the output, but preserves the quality we aim to.


For this reason we firmly believe in the manual harvest. A celebration of the hard work conducted through the year, a moment where the grapes are carefully examined and selected according to their health and maturation. Only the most healthy and rich grapes allow us to interfere less in the wine making process, therefore obtaining a more NATURAL Lambrusco.

We strongly depend from many climatic factors that have the power to distinguish each harvest, hence giving the wine a different expression one year from another. Nature goes this way.

Give time to time

That is to say: the Ancestral Method

Father of the Classic Method, born in France for the production of the first Champagne wines, when in the absence of the right technologies Nature was in charge of the growth of the grapes. The sugary leftovers, asleep in winter time, wake up in spring with the increase of the temperature, transforming in alcohol and giving place to a natural refermentation in the bottle. According to our tradition, the same technique is applied to the vinification of our Lambrusco to observe the principles of simplicity and naturalness.

In the past few years though, the absence of an actually cold winter determined the complete fermentation of the sugars, so, in order to obtain our iconic refermentation, it is needed to add some must which we intentionally left aside and stored in an artificially cooled place and which still keeps intact its organoleptic composition. Then, after the first full fermentation, without adding yeasts, coadjuvants or filtrations, the refermentation in the bottle takes place where the activity of the indigenous yeasts brings the formation of a little sediment, indicator of authenticity.

In this way we created our Lambrusco, defined as well “without time”, for which it is fundamental the aging in the ideal conditions provided from our cellar for at least 6 months on its lees, making it more long-running than other wines produced in autoclaves and less oxidizable, therefore requiring a lower amount of sulphites. It is for this reason that we should leave the wine enough time to let it express its best qualities, developing an authentic taste and enviable aromatic complexity.