Cinzia and Eugenio began their winemaking journey in 1996 with an inherited vineyard, producing a modest 225 litres of wine for their inaugural vintage. From these humble beginnings, their aspirations blossomed, leading them to expand their holdings to five and a half hectares. Committed to biodynamic practices from the outset, they integrate livestock and companion crops into their vineyard ecosystem, nurturing a harmonious environment. Exclusively using indigenous yeasts and avoiding filtration or fining processes, they also steer clear of new oak barrels. The result is a range of elegant wines, distinguished by their silky tannins and refined character, making them remarkably approachable and a pleasure to enjoy for both novice drinkers and connoisseurs alike.