Certified Sustainable. 100% Timorasso. Planted on southwest facing slopes over clay and grey limestone. Hand harvested from the end of September to the beginning of October. The grapes undergo gentle pressing, temperature controlled fermentation and refinement on fine lees for at least 12 months.

Certified Sustainable. 100% Barbera. Hand harvested from the end of September to the beginning of October. Grapes are crushed and then passed into large vats for a fermentation period of 8/10 days. The Barbera Praie wine is then refined in a traditional method. The wine is then filtered and placed in bottles for further 12 months.

Certified Sustainable. 100% Croatina. Located on southwest facing slopes at 300 m a.s.l. and planted over clay and grey limestone. Utilizing the Guyot growing system with a plant density of 4.000 p/ha, the 10-20 year old vineyard is enabled to yield 6.000 kg/hectare. Hand harvested at the beginning of October, the grapes then undergo 8/10 days of grape maceration in small barrels in contact with the skins. A few pump-overs are executed during this process. After several months of refinement, the wine is then filtered and placed in bottles for further 12 months.

Certified Sustainable. 100% Timorasso. Hand harvested from the end of September to the beginning of October. The grapes undergo gentle pressing, temperature controlled fermentation and refinement on fine lees for at least 12 months in concrete barrels. The wine is then filtered and bottled and put to rest a few months before being ready for the market.

Certified Sustainable. 100% Timorasso. Hand harvested at the beginning of September. The grapes undergo gentle pressing, gentle grape pressing, temperature controlled fermentation and refinement on fine lees. The wine is then placed in bottles for evolution of further 24 months. The wine is then filtered and bottled and put to rest a few months before being ready for the market.