In 2005, Enrico decided that making wine was the only way to preserve his original vineyard. We find it inspiring how he reclaimed the land, renovated the old stone house, and replanted the missing vines by hand. The vineyard now covers almost a hectare in a sunny location where sea breezes and mountain air meet. Enrico harvests everything by hand and intervenes minimally in the cellar, allowing the fruit to fully express itself in your glass.
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Tradition and purity in the cellar
In his authentic cellar, part of the old house, Enrico still works according to traditional methods, with extensive manual labor and hand-pressing. The wines ferment in cement and fiberglass vats and are naturally clarified by simple racking, using only minimal sulfites.
