Cinzia and her husband Eugenio inherited her father’s estate in 1996. Their first vintage was minuscule – only 225 litres were produced – though it encouraged them to plant more vineyards and slowly grow to today’s humble 5.5 hectares.

They have worked biodynamically since the start, and farm livestock and other crops in addition to their vines. In the winery they only use indigenous yeasts, no new oak and the wines are neither clarified nor filtered. As a result, the wines are really quite open and approachable with beautifully managed tannins, emphasizing purity and elegance.