Cellar

Biodynamic agriculture was immediately adopted in our farm, following principles that come from afar, but applied in a simple and rational way. Cultivating the land without the use of chemistry is a lot, but it is no longer enough. We believe that a new way of respecting the land, plants and animals is needed: it is the principle of care.

From this work we produce our wines, with natural winemaking techniques. The varieties with which we work are all native: Barbera, Albana, pignoletto, montuni, Alionza.

The attention in the countryside is to achieve ripe, healthy and vital grapes. In the cellar we simply have to try not to spoil this miracle: we do not use yeast or sulphur dioxide in winemaking, we do not use any kind of preservative or additive during processing.
The labels have been donated to us by three young Bolognaise artists and they have become labels of authorship, the names of the wines are in Bolognaise dialect, because only starting from our roots we will find the strength to fly far away.