Do.t.e.
We have been farming small plots of vineyards since 2015, some we own and others we rent. Total, we have 4 hectares, all rigorously managed according to common sense through sustainable agricultural practices, respecting both people and nature.
In the cellar we continue to experiment in the total absence of additives. The grapes ferment spontaneously with their own yeasts; sometimes destemmed more often whole-cluster, according to their virtues and our aspirations. Aging time is either short (6–9 months) in inert containers for savory and dynamic wines, or longer (18–24 months) in wood, terracotta and porcelain in order to pursue more profound and meticulous results.
Today we produce small quantities of different wines, thanks to a better experience and evolving taste, all handmade and bottled with the same designation —Vino*— the least noble but the only one favorable to the creative process. - Filippo & Francesca
In the cellar we continue to experiment in the total absence of additives. The grapes ferment spontaneously with their own yeasts; sometimes destemmed more often whole-cluster, according to their virtues and our aspirations. Aging time is either short (6–9 months) in inert containers for savory and dynamic wines, or longer (18–24 months) in wood, terracotta and porcelain in order to pursue more profound and meticulous results.
Today we produce small quantities of different wines, thanks to a better experience and evolving taste, all handmade and bottled with the same designation —Vino*— the least noble but the only one favorable to the creative process. - Filippo & Francesca
