Speakers

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A young, passionate winemaker, I've always been passionate about winemaking. I started making wine for fun in my grandfather's family cellar at the age of 13. I later graduated with a degree in Viticulture and Oenology and made it my profession.
Just two years ago, with a friend/partner with a marketing and sales expertise, we transformed my grandfather's cellar, where it all began, into a micro winery. We implemented technologies such as temperature control, gentle grape pressing, the use of wooden barrels for complete vinification, and innovative materials such as stoneware for aging. We also continued to incorporate more traditional practices such as aging in glass demijohns, decanting and cleaning the wines without fining or filtration, and visual selection and manual cleaning of the grapes during vinification.
Among our goals:
- promote local production, small-scale production with numbered bottles, not only from estate-owned vineyards. We seek out old vineyards in very favorable microclimates with native varieties (research is underway to rediscover some ancient varieties);
- engage visitors with tastings in the cellar and vineyard, where we can convey respect for nature, passion, and the culture of wine;
- combine art with wine. We organized a painting exhibition with tasting in the cellar, inviting the artist to discuss his works while visitors tasted our wines.
We seek creative ways to engage potential tourists and visitors and to broaden the tasting experience, because while it's true that one shouldn't drink on an empty stomach, wine can be paired with many situations, not just at the table. Speaking of rebellious wines, we've re-evaluated the Bombino Nero variety. We're the only ones to produce a pure red from this variety, generally used and considered suitable for producing only rosé wines.