It all began in the 80s, in Bianzone in Valtellina: the first attempts to cultivate the vine with an unusual system for those times, which avoided any type of anticryptogamic treatment based on synthetic products, started up on two experimental parcels.

In our Farm we follow the biodynamic philosophy and cultivation method. We are inspired by the principles suggested by Rudolf Steiner in the early 1900s to restore vigor to the lands that were already impoverished and exploited at that time. 

We strongly believe that this respectful way of working with nature represents the future path that can guarantee the safeguard of the environment, of the planet and of the human species.
For us obtaining qualifications is not of primary importance; we do however believe that qualifications carry a meaningful message when it comes to product quality. Our Farm has obtained the following certifications: Bio CE, Bio Suisse and, since 2015, Demeter for biodynamic wines. We are the first Italian wine-growing company to certify as a B Corporation: a company that voluntarily respects the highest standards of purpose, responsibility and transparency towards workers, the environment and the communities in which it operates.

All our wines (white and red) are destemmed and undergo a process of maceration with the skins for a few days. If the health of the grapes permits it, we prefer long macerations (as long as a couple of months). The alcoholic fermentation primarily happens in steel tubs and in amphorae. In both cases we use the submerged cap fermentation method. The length of fermentation varies based on the year’s harvest and the development of the natural yeasts which are present on the individual grapes. The tubs come in different sizes and are always of the full type. This enables us to obtain pure vinifications, maintaining the origin and the typology of the grapes of each plot right up to the bottling phase, so that we can have a comparison of the various areas. However, we don’t abandon tradition: in the cellar we have the wooden casks that are necessary for some wines to reach the right degree of maturity and taste complexity. For special productions, fermentation and affination happen in amphorae made of natural cement and clay.