In 2003, on a small estate facing the sea, on the slopes of the Latium Volcano, among the hills of the Castelli Romani, under the guidance of winemaker Luca D’Attoma, we created a winery that combines tradition and innovation. Processing and production, from berry to bottle, are done by us, on our land.
We believe in striving for quality at all costs, so we are committed to creating good products, using the best resources of technology and respecting our raw material: the earth.
The Castelli Romani is an area that has always had a vocation for agriculture, with a very ancient winemaking tradition rooted in Roman history.
Our territory, characterized by the heights of the Latium Volcano, is caressed by seabreezes from the south and protected to the north by the colder winds of the Apennines. These hills are gentle and varied, competing to draw the ideal map of exposure, altitude and temperature. The soil is rich, very deep, with abundant water sources, thanks to the millennial activity of the now dormant volcanic complex.
It is no coincidence that our areas were chosen by aristocratic families and popes as an ideal destination for summer stays, a short distance from Rome. Our agricultural and culinary tradition stems from a long history of hospitality.
Loving the land means first of all protecting it. From the very beginning, therefore, choosing the organic method was the most “natural” way to go about enhancing our products and ourvineyards.
Organic farming respects the environment, soil and preserves biodiversity by promoting the use of organic products and mechanical techniques.
We designed our winery with photovoltaic energy production in mind: 40 kW of electricity to offset processing and cold production.
We introduced the branching pruning method to prepare the vine to defend itself against wood diseases and to develop evenly along the row. Guyot training and green pruning help the vine’s natural self-defense, reducing the need for artificial substances.
The soils are worked with the grubber, which penetrates deeply, loosens the soil and cuts the surface roots of the vine to a depth of about 40 centimeters. Next, the spade loosens the soil, making it soft. A small plow is passed between the vines that scales the earth that the beginning of the season removing weeds; later, around June, passed in reverse the plowtamps the earth around the plant to give it protection from heat spikes and prevent the dry season from producing
I terreni sono lavorati con l’estirpatore, che penetra in profondità, smuove la terra e taglia le radici superficiali della vite fino ad una profondità di circa 40 centimetri. Successivamente la vangatrice dissoda la terra rendendola soffice. Tra le viti si passa un piccolo aratro che scalza la terra a inizio stagione rimuovendo le erbacce; successivamente, verso il mese di giugno, passato al contrario l’aratro rincalza la terra attorno alla pianta per darle protezione dai picchi di calore ed evitare che la stagione secca produca crepe che mettono le radici delle piante a contatto con l’aria, provocandone l’essiccamento.
If the natural product of grapes is vinegar, by intervening in this spontaneous transformation, man has found a way to create an artificial product that encapsulates and enriches the scents and flavors of the earth: wine.
Breaking the skin results in the start of fermentation and the dispersion of organoleptic properties, so it must take place in a clean, protected environment. Harvesting the grapes by hand in small crates prevents berrybreakage in the countryside, preventing polluted must from reaching the winery.
With the help of low temperatures and carbon dioxide, we keep the organoleptic characteristics of the grapes intact during all stages of processing.
The selected berries are sent to the soft press, where the extracted flower must is about 53 percent of the initial mass. From the extraction of the flower must onward, all processes take place in the absence of oxygen and at a controlled temperature. Clarification of the must, using bentonite, precipitates the wine lees.
Fermentation takes place in concrete tanks, which naturally maintain the temperature around 14°C. Fermentation begins by inoculating selected certified organic yeasts that are activated at 10°C.
When the process is complete, we transfer part of the wine into stainlesssteel containers, part into concrete and the remaining into 10-hectoliter oak barrels. The addition of sulfites takes place during racking, but we manage to keep the total amount very low thanks to the skilful and careful use of refrigeration.