We make wine the way we know how—which is to say, simply. No selected yeasts. No temperature control. No chemical additives. Just grapes, time, and attention.
Why Natural?
The honest answer is: we don’t know how to do it any other way.
When Marco started making wine in 2014, he had no formal training. What he had was curiosity, good neighbors willing to share advice, and a deep respect for the people who’ve been making wine in these hills for centuries without the aid of modern enology.
Over the years, this necessity became a philosophy. We’ve come to believe that the best wines come from healthy grapes, careful observation, and the courage to let fermentation happen on its own terms.
What Natural Means to Us
Indigenous yeasts. We don’t add commercial yeasts. Fermentation begins when it begins, driven by the wild yeasts living on the grape skins and in our cellar.
No temperature control. Our underground cellar stays cool year-round. We work with the seasons, not against them.
Minimal sulfites. We add a small amount of sulfur at bottling.
Time. We’re not in a hurry. Our Sangiovese rests 18 months in bottle before release. Good things take time.
The Bottles and Closures
We use a single bottle type—the Burgundy shape—for all our wines. From the start, we’ve chosen screw caps, using different membrane types depending on the wine. It’s a practical choice: screw caps eliminate cork taint and provide consistent aging conditions.
One exception: our Alveda, the barrel-aged Albana, comes in a Bordeaux bottle with natural cork. Some traditions are worth keeping.