Description
No chemicals have ever entered our cellar; all the processes are managed mechanically, with the invaluable help of so many friends who, god bless them, are always ready to lend a hand for a good lunch and lots of good wine.”
Currently, the two friends are working with just over 5ha of vines across a few different sites – one of which is 600m above sea level. They currently only intervene to spray a little bit of copper and sulfur as the season demands but are looking forward to eliminating this practice in the future. “The goal is to arrive in a few years to be self-sufficient for the supply of grapes; in the meantime we have trusted friends who work in a simple way, without pesticides, herbicides and systemic treatments that leave us a part of their harvest every year to make some of our wine.”
In the aging cellar, they use terracotta amphorae, some steel and fiberglass containers.
“The” mmidia “, envy or evil eye in the Abruzzese dialect. The wise women of our popular tradition use an ancient practice made of water, oil and magic formulas to get rid of them. When we made the wine the first time, the fermentation didn’t start; grandmother Antonia helped us by performing this ritual for us. A few minutes later, the fermentation started unstoppable. Since then, it has taken away our idiocy before each harvest.”
