Grapes are harvested in the second week of November, after a light withering to give great alcoholic degree to the wines. After 20 minutes to the harvest the grapes are put into refrigerates stainless steel cistern that prevent must oxidation. When cistern is full the fermentation can start. We use certified yeast to prevent secondary fermentation that could produce unpleasant odors in wine. Fermentation temperature is 23-24°C. Every day we...

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Hi everybody, particularly to the lovers of this amazing world. My name is Alessandra and I’m 29 years old. I was born in north Italy, near Milan but one day, me and my father decide to move in Puglia, where my grandfather leave us his vineyards. It has been very hard but at the end we have built our small winery. Our wines are different from those diffused on today’s market, because we aim to make them naturally express without sophistications...

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