The company produces natural wine that comes from a viticulture based on the study and research in full respect of nature and in full harmony with the physiology of the vine in the vineyard and of what surrounds it in the natural context, intervening as little as possible and only if it’s really necessary.
The collaboration with the Faculty of Agriculture at Federico II University in Naples, has taught us the true meaning of research and respect for nature, diversifying our work from intensive and aggressive crops for decades. Our products best represent the uniqueness of Vesuvian territory.
The harvest is carried out exclusively with manual collection by experienced people who masterfully handle each bunch collected before laying it in the appropriate houses. Almost always, this operation takes place at the end of October, for us an excellent period in which the grapes reaches the right degree of ripening. Then, the harvested grapes are immediately brought to the cellar to proceed to the winemaking process.
Our wines comes only from old vineyards supported by chestnut poles. Growth system, typical of the Vesuvian area, guarantees more balance to the plant. Thanks to the advanced age of some vines and to the viticulture system used, the grapes are characterized by weather conditions without suffering from them, making each vintage different from the previous one.
Thanks to our equipe, the vines are fully processed handmade in all the vegatitive phases. From the interfilament plowing to the pruning, from the dusting of the branches to the grape harvest.
We use small and medium steel barrels avoiding aging in wood ones. These ones discharge immediately into the wine that woody flavor that tends to veil the sensory peculiarities of the product. The flavor of our wine is exclusively given by the typical Vesuvian biodiversity in which the vines are immersed. After 12-14 months, period in which is making the stabilization and the natural clarification of the wine, we proceed to its bottling in manual way, and then proceed to the ageing phase.
No chemical fertilizers use.
We apply only traditional methods with treatments based on bordery mush. We don’t use systematic products that act on the lymphatic system of the vines.
We only fertilize with organic manure of biological derivation and fertilize nitrogen-based with the practice of the green manure.
No to the addition of synthetic yeasts.
Even in this case, to obtain an excellent product, we simply use the natural yeasts already existing in nature on the peel of the grapes.
The yeasts selected in the laboratory, which large companies use in the winemaking process, tend to drive fermentation by halving the sensory qualities and their complexity.