OUR VINEYARDS
A TERROIR
With a Long-standing Vocation

The soils that are home to our vines have always had a vocation for agriculture and for viticulture in particular. Perfectly exposed to the sun and protected by ten hectares of woodland, our vineyards form a veritable green lung. Pruning, stripping and harvesting are all done by hand. We avoid the use of mechanical equipment as much as possible so as not to pollute and harden the soil. Among all our vineyards, there is one that is special, having been planted in the 1960s. It is planted with special clones of Sangiovese and Albana which have unique characteristics. We were able to obtain scions from these plants for the new vineyards that we planted and which have been in production since 2024.
All these particular elements come together in this unique terroir to make our vineyards very special.
We put our heart into it
The Story of a Family

Our vineyards grow on ancient soils that emerged from the sea millions of years ago. Over time, this characterising antiquity has taken on the capacity to be history, to become tradition, to remain the same despite the many changes that have taken place over the centuries. Scarcely inhabited and even more scarcely cultivated, it has always been organic, because it has been uncontaminated since its origin.
It is here that the old farm of the village of Sorrivoli stood in the 19th century, providing sustenance for the whole of the neighbouring community. And it is here, in the adjacent woods, that we found and recovered its well, reinstating it in its place in history. This story inspires our desire to make excellent quality wines with absolute respect for the environment and terroir. A story worth telling and passing on, to be told by future generations after us.
The south and south-westerly exposure of all our vineyards means that the grapes ripen about twenty days earlier than the local average.
We start by harvesting the white grapes used to create our sparkling wine in mid-August, then pick the first Sangiovese grapes at the end of August and finish with the other red varieties in mid-September.
Moreover, due to climate change, and particularly the reduction in summer rainfall, which used to be very frequent and capable of slowing down the ripening of the grapes considerably, the grape harvest has been brought forward by about a month over the last ten years. Thanks, however, to the phyto-purification system that we use for the cellar water, we are able to intervene with emergency irrigation so that our grapes always ripen in optimal physiological conditions.

DISCOVER OUR
Historical Vineyard

It took a somewhat crazy and slightly dreamy mindset like ours to imagine that we would be able to build a winery and plant a beautiful vineyard here.
Walking through the briars we came across a very valuable old vineyard dating back to 1964, from which we took scions for subsequent planting.
Today, the few dozen kilograms of grapes we manage to harvest from this vineyard are destined for experimentation, to investigate their characteristics while we wait for the new vines that have grown from the scions taken here to give us a big enough harvest to enter into production. In the vineyard we found two types of clones that have these characteristics:


Ungrafted massal selection Sangiovese (1963)
A variety formerly used with the “alberello” vine training system, with a smaller bunch than the common Romagna biotype Sangiovese, but with more uniform ripening, less vegetation and greater resistance to drought and plant diseases, ideal characteristics for organic agronomic management.
Albana lunga (local variety) (1963)
Currently in the process of selection and cataloguing for future grafting in new vineyards. It is characterised by 30/40 cm long bunches that taper towards the tip, with a considerable weight, heavier on average than classic Albana.
It is notable for bringing softness, delicate tannins, body and considerable lustre to the wines. The ripening curve is also faster, so much so that it is often used for a sweeter base wine to be added to the sparkling wine base before refermentation.