It takes me two years to release a bottle. And when you taste it, you'll understand why it's worth the wait.
HIGH, LONG
HIGH UP, AT OVER 600 METERS. LONG, WITH AN AGING PROCESS THAT ENHANCES THE CHARACTERISTICS AND LONGEVITY OF THE WINES. THIS IS HOW MY WINES ARE BORN.
I arrived on this hill when there was only scrubland.
I worked the land, planted the vines, cultivated the grapes bunch by bunch, and I decided to make a special, refined, mature Fiano.
Some say I was a pioneer. I say I simply wanted to make the wine I dreamed of.
I make only pure, 100% single-varietal wines, and I release them after a long aging in the cellar. My Fiano is released after two years of aging. This way, it acquires the characteristics I want it to have—let’s say, my “sensory signature.”
My territory
My vineyards are in the Partenio Regional Park, at about 600 meters above sea level.
Here, a combination of factors contributes to the longevity of the wines, particularly the wide temperature range, the constant ventilation that dries out nighttime humidity, and the rocky, clayey soil.
