The migration to more productive valleys left many abandoned vineyards in the hills above; vineyards that are full of potential and had produced the "Prosecco" of old - wine that a farmer would produce a small amount of to have for their home; a true table wine, a wine to eat with. In the early 2000s Ernesto began to collect these small parcels of vines, realising their potential and wanting to preserve and promote the area's agricultural tradition.

Tragically, Ernesto passed away in the summer of 2018. Alex and Martina who had been working with him for a couple of years took over the project and continue Ernesto's incredible work. We are so lucky they do.

Not only was Ernesto's cause worthy but it also produced wines of exceptional purity, depth, and drinkability. The wines are made by parcel and usually labelled according to their altitude. Second fermentation starts with the addition of fresh must and the juice from dried grapes. They are not disgorged and the resulting deposits give the wines a hazy glow. Ernesto always talked about wanting to make wines that are "thin", a word that might be seen as derogatory but is anything but. Tasting his wines made Ernesto's meaning immediately apparent - wines with fruit in the background but full of zip and most of all a salty lean backbone that makes you want more.

We feel supremely privileged to have been able to spend time with Ernesto. Not only did he make great wine - and god did he make some of the most compelling wines we have drunk - but he was a great friend and companion. Wine was a big part of the picture obviously, but the picture was bigger for him. He has left a legacy worthy of his dynamism and sense of fun.