In 2010 the company purchased 5 hectares of land in the municipality of Piglio, in the province of Frosinone, planted with vineyards.
Cesanese and Passerina are produced , which are respectively a red grape variety and a white grape variety. As with the horticultural company, the cultivation of the wine sector also follows the principles of biodynamic agriculture: prevention first and foremost, great agronomy and biodynamic preparations. In 2020, with the construction of the new cellar, we exit the DOCG, as the winemaking is carried out outside the denomination area.
The grapes, cared for and harvested with almost obsessive care and attention, are vinified in the property's cellar located in Labico. Our choice in the cellar is to make wine in a natural way, so as not to ruin all the good things that have been done in the vineyard.
The fermentations are strictly spontaneous, NO nutrients or vitamins are added to the must, with the exception of low doses of potassium metabisulphite. The wine is not enriched with any additives, no acids are added. Above all, the stabilizations and clarifications are completely natural and the wine is bottled without the use of any filter membrane.