The 30 hectares of vineyards surround the wine-making cellars on a south-east facing hill at 250 metres above sea level.

The grapes benefit from a considerable temperature range between night and day and moderate rainfall concentrated in the autumn and spring months.

The mainly clay composition of the land produces wines which are rich in extracts, full and brilliant colours and good longevity; a small calcareous percentage fosters higher alcohol contents and intense fragrances.

The vineyards of Montepulciano, Sangiovese and Trebbiano are cordon trained and spur-pruned, whereas that of Vigneto al Lago, situated on the lower slopes and where pecorino grapes are grown, uses the Guyot system, with higher density of plants per hectare and lower yields.

We ruled out the use of weed killers, changed the phyto-health program of the vineyards, rationalising the use of pesticides in favour of the "sexual confusion" method.


The work in the winery aims at preserving the quality achieved in the vineyards; it is an effort that requires patience and lasts from the harvest to the ageing of the wine.

Our job binds tradition and technology, passion and reason, knowledge and innovation.

The cellar, completed in 2004 and carved into the hillside, includes stain steel tanks with temperature controls, that allow to preserve the quality of the musts, with a low enological impact.

Time plays a great role: we protect it in the silence of the barrel room, that includes a number of barriques and medium capacity slavonian oak barrels.