Without any degrees or diplomas they started to attack vineyard work and fermentation in a very experimental spirit but with the same desire to work with respect and without heavy-handed intervention. Though this path has been one of learning and mistakes (as they freely admit) the results in 2014 were great!
They buy grapes from around 5 hectares of vines in the hills above Pescara and two 1⁄2 hectare sites nearer the coast. They have a further 2 hectares that they are going to plant this year. The majority is planted with Montepulciano and Trebbiano d’Abruzzo but they also have a little Pinot Noir, Barbera and Moscato. In the cellar they work predominantly with stainless steel tanks but also use anfora for one red and one white wine.