L’AZIENDA NASCE NEL 2004 DOPO LA VENTENNALE ESPERIENZA NELL’AZIENDA DI FAMIGLIA CON L’IDEA DI PRODURRE VINO ESCLUSIVAMENTE DA PROPRI VIGNETI. OGGI L’AZIENDA E’ COMPOSTA DA SEI VIGNETI, DEI QUALI 4 RECUPERATI DALL’ABBANDONO, SPARSI SUL TERRITORIO DALL’ENTROTERRA ALLA COSTA, PER UNA SUPERFICIE DI CIRCA 5 HA.

L’AGRICOLTURA DA CONVENZIONALE INTEGRATA FIN DAI PRIMI ANNI ABBANDONA PROGRESSIVAMENTE ANNO DOPO ANNO SIA IL DISERBO CHE I PRODOTTI SISTEMICI IN VIGNA PER ARRIVARE AL BIOLOGICO.DAL 2019 E’ INIZIATA LA CONVERSIONE ALL’AGRICOLTURA BIODINAMICO.

LA VINIFICAZIONE OGGI E’ TOTALMENTE PRIVA DI ADDITTIVI ENOLOGICI E DI FILTRAZIONI.

VINO: I 2 VIGNETI

VITIGNO: BIANCHETTA GENOVESE

VIGNETO: 0,4 HA LA PRIORIA COMUNE DI CARASCO

0,5 HA VERICI COMUNE DI CASARZA LIGURE

ETA DEL VIGNETO: ENTRAMBI CIRCA 30 ANNI

VINIFICAZIONE: FERMENTAZIONE SPONTANEA CON BUCCE PER CIRCA 4/5 GG, MALOLATTICA SVOLTA AFFINAMENTO IN ACCIAIO FINO A MARZO

IMBOTTIGLIAMENTO: FINE MARZO

SOLFITI: SOLO ALL’IMBOTTIGLIAMENTO 30 MG/LT

BOTTIGLIE PRODOTTE: SECONDO L’ANNATA DALLE 3500 ALLE 5000

 

I.G.T. (Protected geographical indication) GENOVESATO HILLS

THE COMPANY WAS BORN IN 2004 AFTER MY TWENTY YEAR – EXPERIENCE IN THE FAMILY COMPANY WITH
THE IDEA OF PRODUCING WINE EXCLUSIVELY FROM ITS OWN VINEYARDS. TODAY THE COMPANY IS
COMPOSED OF 6 VINEYARDS, 4 OF THEM RECOVERED FROM ABANDONMENT, SPREAD OVER THE
TERRITORY FROM THE HINTERLAND TO THE COAST, WITH A SURFACE OF ABOUT 5 HA.
SINCE THE EARLY YEARS, THE CONVENTIONAL INTEGRATED AGRICULTURE HAS PROGRESSIVELY
ABANDONED BOTH WEED CONTROL AND SYSTEMIC PRODUCTS IN THE VINEYARD YEAR AFTER YEAR TO GET
TO ORGANIC.
SINCE 2019 THE CONVERSION TO BIODYNAMIC AGRICULTURE HAS STARTED.
VINIFICATION TODAY IS TOTALLY FREE OF OENOLOGICAL ADDITIVES AND FILTRATIONS.
WINE: BERETTE (proper dialect name for grape skins)
VARIETY: VERMENTINO
VINEYARD: MUNICIPALITY OF COGORNO IN THE BASILICA DEI FIESCHI AREA
AGE OF THE VINEYARD: 55% VINEYARDS ABOUT 50 YEARS OLD AND 45% 10 YEARS OLD
VINIFICATION: SPONTANEOUS FERMENTATION WITH GRAPE SKINS FOR THE WHOLE DURATION OF
FERMENTATION, ABOUT 10/14 DAYS DEPENDING ON THE YEAR, MALO-LACTIC DONE, LONG BATTONAGE
AND STEEL AGING UNTIL JULY
BOTTLING: END OF JULY WITH 3 MONTHS AGING
SULPHITES: ONLY DURING BOTTLING 30 MG / LT

 BOTTLES PRODUCED: ACCORDING TO THE YEAR FROM 3500 TO 4500

 

 

 

I.G.T. (Protected geographical indication) GENOVESATO HILLS

THE COMPANY WAS BORN IN 2004 AFTER MY TWENTY YEAR – EXPERIENCE IN THE FAMILY COMPANY WITH
THE IDEA OF PRODUCING WINE EXCLUSIVELY FROM ITS OWN VINEYARDS. TODAY THE COMPANY IS
COMPOSED OF 6 VINEYARDS, 4 OF THEM RECOVERED FROM ABANDONMENT, SPREAD OVER THE
TERRITORY FROM THE HINTERLAND TO THE COAST, WITH A SURFACE OF ABOUT 5 HA.
SINCE THE EARLY YEARS, THE CONVENTIONAL INTEGRATED AGRICULTURE HAS PROGRESSIVELY
ABANDONED BOTH WEED CONTROL AND SYSTEMIC PRODUCTS IN THE VINEYARD YEAR AFTER YEAR TO GET
TO ORGANIC.
SINCE 2019 THE CONVERSION TO BIODYNAMIC AGRICULTURE HAS STARTED.
VINIFICATION TODAY IS TOTALLY FREE OF OENOLOGICAL ADDITIVES AND FILTRATIONS.
WINE: NINTE DE NINTE
VARIETY: BIANCHETTA GENOVESE
VINEYARD: LA PRIORIA APPROX. 04 HA

AGE OF THE VINEYARD: APPROX. 40 YEARS OLD
VINIFICATION: SPONTANEOUS FERMENTATION WITH GRAPE SKINS FOR ABOUT 4/5 DAYS, MALO-LACTIC
DONE
AGING: IN ITALIAN TERRACOTTA FOR 6 MONTHS
BOTTLING: END OF JULY WITH 3 MONTHS OF AGING
SULPHITES: NO ADDED SULPHITES
BOTTLES PRODUCED: ACCORDING TO THE YEAR FROM 1000 TO 1500

 

 

I.G.T. (Protected geographical indication) GENOVESATO HILLS

THE COMPANY WAS BORN IN 2004 AFTER MY TWENTY YEAR – EXPERIENCE IN THE FAMILY COMPANY WITH
THE IDEA OF PRODUCING WINE EXCLUSIVELY FROM ITS OWN VINEYARDS. TODAY THE COMPANY IS
COMPOSED OF 6 VINEYARDS, 4 OF THEM RECOVERED FROM ABANDONMENT, SPREAD OVER THE
TERRITORY FROM THE HINTERLAND TO THE COAST, WITH A SURFACE OF ABOUT 5 HA.
SINCE THE EARLY YEARS, THE CONVENTIONAL INTEGRATED AGRICULTURE HAS PROGRESSIVELY
ABANDONED BOTH WEED CONTROL AND SYSTEMIC PRODUCTS IN THE VINEYARD YEAR AFTER YEAR TO GET
TO ORGANIC.

SINCE 2019 THE CONVERSION TO BIODYNAMIC AGRICULTURE HAS STARTED.
VINIFICATION TODAY IS TOTALLY FREE OF OENOLOGICAL ADDITIVES AND FILTRATIONS.
WINE: OUA AL QUADRATO
VARIETY: VERMENTINO
VINEYARD: MUNICIPALITY OF COGORNO IN THE BASILICA DEI FIESCHI AREA
AGE OF THE VINEYARD: 55% VINEYARDS ABOUT 50 YEARS OLD AND 45% 10 YEARS OLD

VINIFICATION: SPONTANEOUS FERMENTATION WITH GRAPE SKINS FOR THE WHOLE DURATION OF THE
FERMENTATION, AND SUBSEQUENT MACERATION FOR ABOUT 150 DAYS ACCORDING TO THE YEAR, MALOLACTIC DONE, LONG BATTONAGE.
AGING: IN ITALIAN TERRACOTTA FOR 6 MONTHS
BOTTLING: END OF JULY WITH 3 MONTHS AGING
SULPHITES: NO ADDED SULPHITES
BOTTLES PRODUCED: ACCORDING TO THE YEAR FROM 1000 TO 1500

 

 

 

I.G.T. (Protected geographical indication) GENOVESATO HILLS

THE COMPANY WAS BORN IN 2004 AFTER MY TWENTY YEAR – EXPERIENCE IN THE FAMILY COMPANY WITH
THE IDEA OF PRODUCING WINE EXCLUSIVELY FROM ITS OWN VINEYARDS. TODAY THE COMPANY IS
COMPOSED OF 6 VINEYARDS, 4 OF THEM RECOVERED FROM ABANDONMENT, SPREAD OVER THE
TERRITORY FROM THE HINTERLAND TO THE COAST, WITH A SURFACE OF ABOUT 5 HA.
SINCE THE EARLY YEARS, THE CONVENTIONAL INTEGRATED AGRICULTURE HAS PROGRESSIVELY
ABANDONED BOTH WEED CONTROL AND SYSTEMIC PRODUCTS IN THE VINEYARD YEAR AFTER YEAR TO GET
TO ORGANIC.

SINCE 2019 THE CONVERSION TO BIODYNAMIC AGRICULTURE HAS STARTED.
VINIFICATION TODAY IS TOTALLY FREE OF OENOLOGICAL ADDITIVES AND FILTRATIONS.
WINE: OUA
VARIETY: VERMENTINO

VINEYARD: MUNICIPALITY OF COGORNO IN THE BASILICA DEI FIESCHI AREA
AGE OF THE VINEYARD: 55% VINEYARDS ABOUT 50 YEARS OLD AND 45% 10 YEARS OLD
VINIFICATION: SPONTANEOUS FERMENTATION WITH GRAPE SKINS FOR THE WHOLE DURATION OF
FERMENTATION, ABOUT 10/14 DAYS DEPENDING ON THE YEARS, MALO-LACTIC DONE, LONG BATTONAGE.
AGING: IN ITALIAN TERRACOTTA FOR 6 MONTHS
BOTTLING: END OF JULY WITH 3 MONTHS AGING
SULPHITES: NO ADDED SULPHITES

BOTTLES PRODUCED: ACCORDING TO THE YEAR FROM 1000 TO 1500

 

 

 

GULF OF TIGULLIO-PORTOFINO D.O.C. (Denomination of Controlled Origin) harvest 2017

THE COMPANY WAS BORN IN 2004 AFTER MY TWENTY YEAR – EXPERIENCE IN THE FAMILY COMPANY WITH
THE IDEA OF PRODUCING WINE EXCLUSIVELY FROM ITS OWN VINEYARDS. TODAY THE COMPANY IS
COMPOSED OF 6 VINEYARDS, 4 OF THEM RECOVERED FROM ABANDONMENT, SPREAD OVER THE
TERRITORY FROM THE HINTERLAND TO THE COAST, WITH A SURFACE OF ABOUT 5 HA.
SINCE THE EARLY YEARS, THE CONVENTIONAL INTEGRATED AGRICULTURE HAS PROGRESSIVELY
ABANDONED BOTH WEED CONTROL AND SYSTEMIC PRODUCTS IN THE VINEYARD YEAR AFTER YEAR TO GET
TO ORGANIC.

SINCE 2019 THE CONVERSION TO BIODYNAMIC AGRICULTURE HAS STARTED.
VINIFICATION TODAY IS TOTALLY FREE OF OENOLOGICAL ADDITIVES AND FILTRATIONS.
WINE: SARVEGO – PASSITO
VARIETY: VERMENTINO

VINEYARD: 1.6 HA MUNICIPALITY OF COGORNO IN THE BASILICA DEI FIESCHI AREA
AGE OF THE VINEYARD: 55% VINEYARDS ABOUT 50 YEARS OLD AND 45% 10 YEARS OLD
DRYING: RACEMES OF VERMENTINO HARVESTED AFTER THE BEGINNING OF DRYING IN THE VINEYARD
GENERALLY BETWEEN NOVEMBER 20 AND DECEMBER 10 AND FINISHING OF DRYING IN THE CELLAR

 

VINIFICATION: HAND DE-STEMMING WITH SPONTANEOUS FERMENTATION WITH GRAPE SKINS FOR ABOUT
20 DAYS AND MALO-LACTIC DONE.
AGING IN ITALIAN TERRACOTTA FOR 1 YEAR
SULPHITES: ONLY DURING BOTTLING 50 MG / LT
BOTTLES PRODUCED: ACCORDING TO THE YEAR FROM 250 TO 500

 

 

GULF OF TIGULLIO-PORTOFINO D.O.C.

THE COMPANY WAS BORN IN 2004 AFTER MY TWENTY YEAR – EXPERIENCE IN THE FAMILY COMPANY WITH
THE IDEA OF PRODUCING WINE EXCLUSIVELY FROM ITS OWN VINEYARDS. TODAY THE COMPANY IS
COMPOSED OF 6 VINEYARDS, 4 OF THEM RECOVERED FROM ABANDONMENT, SPREAD OVER THE
TERRITORY FROM THE HINTERLAND TO THE COAST, WITH A SURFACE OF ABOUT 5 HA.
SINCE THE EARLY YEARS, THE CONVENTIONAL INTEGRATED AGRICULTURE PROGRESSIVELY HAS
ABANDONED BOTH WEED CONTROL AND SYSTEMIC PRODUCTS IN THE VINEYARD YEAR AFTER YEAR TO GET
TO ORGANIC.
SINCE 2019 THE CONVERSION TO BIODYNAMIC AGRICULTURE HAS STARTED.
VINIFICATION TODAY IS TOTALLY FREE OF OENOLOGICAL ADDITIVES AND FILTRATIONS.
WINE: TOSEO (proper dialect name of the locality Tolceto)
VARIETY: CILIEGIOLO AND SANGIOVESE BLENDS
VINEYARD: ABOUT 1.3 HA IN THE MUNICIPALITY OF NE TOLCETO
AGE OF THE VINEYARD: 27 YEARS OLD
VINIFICATION: SPONTANEOUS FERMENTATION WITH GRAPE SKINS FOR THE WHOLE DURATION OF
FERMENTATION, ABOUT 10/14 DAYS DEPENDING ON THE VINTAGE, MALO-LACTIC DONE, LONG
BATTONAGE AND STEEL AGING UNTIL JULY
BOTTLING: END OF JULY WITH 3 MONTHS AGING
SULPHITES: ONLY DURING BOTTLING 30 MG / LT

 BOTTLES PRODUCED: ACCORDING TO THE YEAR FROM 5000 TO 7000