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The Passerina grapes come from the young rows planted in our Loreto Aprutino estate in 2011. The grapes are harvested by hand, then the grapes are pressed, softly pressed and the must obtained is cold decanted. Subsequently, the clear must is decanted into stainless steel tanks at a controlled temperature to carry out the alcoholic fermentation. The refinement, before bottling, takes place in stainless steel tanks for about 3-4 months.

The Pecorino grapes come from 1 hectare of vineyard raised in the Abruzzo pergola system planted in our Pianella estate around the year 2000 and from 1 hectare of "espalier" trained vineyard in the Loreto Aprutino estate, planted in 2011. The grapes are harvested by hand in the very early hours of the morning and are immediately transported to the cellar in small boxes. Afterwards the grapes are pressed, softly pressed and the must is fermented in stainless steel tanks at a controlled temperature. At the end of fermentation, a small part of the mass is decanted into French tonneaux from 2009 for a brief refinement of 3 months. At the end of February the wines are brought together and bottled to continue aging in the bottle for about 2 months.

The hand-picked grapes from the Pianella and / or Loreto Aprutino vineyards are placed in small boxes and transported to the cellar. The crushing and pressing is carried out with the aid of a small crusher-destemmer and an ancient press. The must obtained is transferred partly in terracotta amphorae and partly in used French oak tonneaux. To start the fermentation, the “pied de cuve” of indigenous yeasts previously obtained from the same grapes is added. Fermentation normally takes place in 7/10 days and the wine obtained is decanted and aged on its noble lees in 15hl Slavonian oak barrels and in terracotta amphorae. The refinement lasts about 2 years, after which the wine is decanted and bottled without filtration.

Cerasuolo is the wine that was once offered to guests to welcome them and to demonstrate how good they had been during the harvest. The grapes are those of the youngest rows of the estate, are harvested by hand and crushed-destemmed and the must is left in contact with the skins for about 8 hours and then vinified in white. It is then left to ferment at a controlled temperature in stainless steel where it remains until January / February, when it is bottled. Splendid pink reflections and light fruity and floral aromas typical of the variety are confirmed on the palate. Fresh, fruity and savory, it always invites the next sip.

The desire to try our hand at the production of artisanal wines with historical and indigenous varieties is one of the reasons that led us to produce this Trebbiano. The grapes from the oldest vineyard we have on the farm are harvested by hand in September, and then they are pressed and pressed in order to obtain the must to be used for vinification. Alcoholic fermentation occurs spontaneously by indigenous yeasts through the preparation of a "pied de cuve", created by selecting the ripest grapes before their harvest. Since 2018 Trebbiano Fosso Cancelli is vinified and aged partly in terracotta amphorae and partly in Slavonian oak barrels.

The Pecorino grapes come from 1 hectare of vineyard raised in the Abruzzo pergola system planted in our Pianella estate around the year 2000 and from 1 hectare of "espalier" trained vineyard in the Loreto Aprutino estate, planted in 2011. The grapes are harvested by hand in the very early hours of the morning and are immediately transported to the cellar in small boxes. Afterwards the grapes are pressed, softly pressed and the must is fermented in stainless steel tanks at a controlled temperature. At the end of fermentation, a small part of the mass is decanted into French tonneaux from 2009 for a brief refinement of 3 months. At the end of February the wines are brought together and bottled to continue aging in the bottle for about 2 months.

Our Cococciola comes from 1 hectare of Abruzzo pergola-trained vineyard planted in 1985 on the Loreto Aprutino estate. Its large greenish-colored clusters are harvested by hand and immediately taken to the cellar to be crushed-destemmed and gently pressed. The fermentation of the must takes place inside stainless steel tanks at a controlled temperature with the help of selected yeasts, and finally the wine is aged for about 4 months before bottling.

The Passerina grapes come from the young rows planted in our Loreto Aprutino estate in 2011. The grapes are harvested by hand, then the grapes are pressed, softly pressed and the must obtained is cold decanted. Subsequently, the clear must is decanted into stainless steel tanks at a controlled temperature to carry out the alcoholic fermentation. The refinement, before bottling, takes place in stainless steel tanks for about 3-4 months.

The Pecorino grapes come from 1 hectare of vineyard raised in the Abruzzo pergola system planted in our Pianella estate around the year 2000 and from 1 hectare of "espalier" trained vineyard in the Loreto Aprutino estate, planted in 2011. The grapes are harvested by hand in the very early hours of the morning and are immediately transported to the cellar in small boxes. Afterwards the grapes are pressed, softly pressed and the must is fermented in stainless steel tanks at a controlled temperature. At the end of fermentation, a small part of the mass is decanted into French tonneaux from 2009 for a brief refinement of 3 months. At the end of February the wines are brought together and bottled to continue aging in the bottle for about 2 months.

The hand-picked grapes from the Pianella and / or Loreto Aprutino vineyards are placed in small boxes and transported to the cellar. The crushing and pressing is carried out with the aid of a small crusher-destemmer and an ancient press. The must obtained is transferred partly in terracotta amphorae and partly in used French oak tonneaux. To start the fermentation, the “pied de cuve” of indigenous yeasts previously obtained from the same grapes is added. Fermentation normally takes place in 7/10 days and the wine obtained is decanted and aged on its noble lees in 15hl Slavonian oak barrels and in terracotta amphorae. The refinement lasts about 2 years, after which the wine is decanted and bottled without filtration.

One made from 100% Montepulciano grapes without any additions. 25 cl

Il Divus was born in 1987 and proudly tells of the place it comes from, the oldest vineyards of the estate. After being selected and hand-picked, the grapes are taken to the cellar where they are crushed and destemmed. Afterwards, the must ferments in stainless steel at a controlled temperature and then delestage and pumping over are carried out. The wine obtained is decanted into large barrels and barriques of various passages where it ages for about a year. Finally, after resting in the bottle we can taste a fresh, tannic, soft, full-bodied, mature wine that improves over time.