P - Z

We are in Montepetrolo, south of Lake Trasimeno. The Tiberi farm was born at the beginning of the 20th century and still today sees three generations involved, Cesare Tiberi, his son Piero and his nephew Federico. There are only 3 ha on hills of 350 m asl, with 50-year-old vines (and in the case of the Granella grape, also called Pecorina, a 150-year-old plant) and skeleton-rich soils. Four generations took turns in working the vines and even today those methods of managing and processing the grapes in the cellar have remained unchanged as they did then. This has allowed us to pass on not only a respect for the land, but above all the varieties that the land has contributed to enhance: Gamay del Perugino, Canaiolo, Grechetto, San Colombana, Moscato, Malvasia, Trebbiano, Ciliegiolo and Pecorina grapes. In the cellar the gestures of the past have remained. Spontaneous fermentation, maceration on the skins to pass all the identity of a vintage and a territory to the must, management of the hat of pomace with daily breaking, light pressing with a manual press and racking following the phases of the moon. While the world of wine has accelerated, here the rhythms and the sense of gestures has remained the same.

QUASI1ETTARO is a wonderful land, abandoned for many years uncultivated, purchased in 2015 by Simone.

SETE is an agricultural, social and cultural project born in 2013 with the aim of saving the few vineyards left in the Amaseno river valley, precisely in the territory of the municipalities of Priverno, Roccagorga, Maenza and Sonnino. To valorise the native vines recovering and vinifying separately the grapes of each single vineyard particle. The land is cultivated in harmony with nature without the use of chemicals and herbicides. In fact, SETE wines are naturally fermented grape juices with indigenous yeasts, without the use of chemical products either in the vineyard or in the cellar and without added sulphites. In the vineyard, Bordeaux mixture and wettable sulfur, when the season requires it, no other invasive intervention. The processing in the vineyard is all manual. In the cellar, the musts naturally decant and ferment on the indigenous yeasts. They are decanted a couple of times and do not receive any addition of sulfur dioxide, at any stage. All wines are neither clarified nor filtered and are made exclusively with grapes grown without using any chemicals. SETE, nothing to add!

Manuel Pulcini, Roman by origin and Pisan by adoption! He moved to Pisa to attend the Faculty of Oenology, after completing his studies and gaining experience in various prestigious wineries between the Langhe and Tuscany and getting closer to the world of biodynamics and natural fermentation, he decided to make the leap beyond the vineyard! Rented 1.8 hectares of abandoned vineyard at the small village of San Macario in Monte in the province of Lucca and other small plots of Tuscany for a total of 2.5 hectares, born the project driven by an immeasurable energy and passion that promotes healthy agriculture, natural winemaking and alternative lifestyle. The farm is a winery that bases its activity on the recovery of abandoned vineyards, with the aim of saving the rich winemaking heritage from oblivion and making it rediscover and appreciate, thus forming a link between generational agriculture and traditional agriculture to the modern world.

Giuliano and Simona, here are the creators of Podere Orto! Together since 1997, after starting a successful business in Rome, they decide to turn the page and embark on this wonderful adventure, moving to Trevinano, a small village in the province of Viterbo where they buy an old stone farmhouse from the early 18th century , with adjoining land. This enchanting place of Alta Tuscia, soon becomes the symbol of a rebirth that in 2009 is fully and concretely realized with the planting of the first land. Today Podere Orto has become a real agritourism, where is follow a "natural philosophy", nourishing the soil not with chemical preparations but only and exclusively with multifloral manure and biodynamic preparations and where white grapes are grown, such as Moscato Bianco, Procanico, Greco, Grechetto, and Verdello and red berry varieties, such as Sangiovese, Greghetto rosso and Ciliegiolo. In the cellar, as happens in the vineyard, interventions are reduced to a minimum; for all wines fermentation always takes place without the aid of adjuvants, only native yeasts are used, and bottling is carried out without filtration. As always, authentic wines come out with characteristics strongly influenced by the territory to which they belong, for a production of about 4,000 bottles per harvest.

Il Moralizzatore was born in 2010 on the hills of Vicenza, from the passion for the wine of Andrea Dalla Grana and Enrico Frisone, friends shared by the desire to produce natural wines of great quality, true expression of the territory and nature. The small wine-growing company comes alive with the rental of 3 hectares of vineyards, partly in Mason Vicentino, cultivated in cabernet sauvignon and in Faro Vicentino where they are cultivated merlot, pinot nero and native grapes, such as vespaiola and groppello. Vineyard work is hard and rigorously manual and involves the use of biological methods with the only use of copper and sulfur. In the basement, they follow the whole philosophy of the natural, by selecting and manually removing the bunches, with spontaneous fermentations and refinements in wood used, so as not to weigh the raw material.

Here is the splendid adventure of Giacomo and Marina, husband and wife and creators of this beautiful project! The recovery of the vineyards and the planting of new ones in the area of ​​Baggio, precisely in the Val di Buri on the Pistoia hills. From here the dream of producing natural wine starts, with the utmost respect for the environment and for human beings as a final consumer.

Born of a great friendship between Nicola, Marco and Daniele, Vinco was born in 2014 in Montefiascone in the wonderful area around Lake Bolsena. The intent of the three talented winemakers is to preserve some native vines, including the black Canaiolo, a vine linked to the history and characteristics of these places. Thanks to the arrangement of the vineyards located around the lake that guarantees a particular microclimate and the morphology of the volcanic soil, the results were immediately of great quality! Besides the Canaiolo, Procanico, Malvasia and Rossetto are cultivated according to the dictates of healthy and environmentally friendly agriculture, respecting the matter and the times of nature. In the cellar the works are carried out in the least possible intervention, with spontaneous fermentation without temperature control in cement vats, refining in cement tanks and no clarification or filtration during the bottling phase. Three wines produced and all characterized by an extraordinary drinkability and a unique territoriality!

La Villana was born in 2016, three years after Joy Kull leaves her job in New York and comes to Italy to learn about vineyard farming. She settles in the hills of Gradoli, on Lake Bolsena, where the land, rich in volcanic minerals and Etruscan history, calls her to stay. Her first experience in the field led her to work at Le Coste di Gradoli and then set up on her own after a few years.

In the Oltrepò Pavese, precisely in Montecalvo Versiggia here is the Belvedere Estate, reborn by the young and promising winemaker Gianluca Cabrini.

Yeasteria is distinguished by the desire to explain the curious palates and receptive souls fermentation, biodynamic and organic farming wine using a culturally, fun, responsible and contemporary approach. Strong supporters of the artisan fermentation, have dedicated themselves to the creation of unique wines of their kind but still relate to the Venetian wine tradition.

The company was born from the desire to succeed in producing a large Syrah through the family tradition of farming, passion, knowledge of the world of wine and the practice of biodynamics.

The farm Il Roccolo di Monticelli is a small company in the province of Verona, born from the desire to recover an old family vineyard to obtain a genuine wine with a strong territorial imprint.

Only 3 hectares for this small company where almost all the manor are carried out with a deep respect for the earth, for the environment and for the vineyards that work: many hours spent in the vineyard, an environment that must remain healthy above all and managed in an ethical way in making farmers both of the future, but with the good sense of the past. The vines are divided into two bodies, one in Torbe di Negrar, 500 meters above sea level, the other in Marcellise, on the hills of eastern Verona, where the cellar is also located. Some of these are even 40 years old, the old ones are pergola, the young are Guyot, surrounded by patches of forest and 300 olive trees.

"Paolo Zanini likes to repeat that the balance and harmony of wine and vineyard are dictated by the passage of time: for this reason, despite his strong passion and young age, he has learned to wait long even if necessary"

After several years of work, Benedetta Tronci and her husband, Michele Guarino, were able to convert their farm to biodynamic farming. Michele, proud of this passage, wants to emphasize it as a fundamental moment, and tells with enthusiasm talking about the fundamental relationship between earth and plant, in order to create a balanced production of grapes that naturally turns into wine .

Villa Job is the creature of Alessandro Job, a Tuscan young man with so much enthusiasm and desire to experience, pursuing his true vocation for winemakers.