Contrada Vicenna, 5/A · 65020 · Castiglione A Casauria (PE) · Abruzzo · Italia
Contrada Vicenna, 5/A · 65020 · Castiglione A Casauria (PE) · Italia
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The vines

The winery land under vine comprises three adjoining production areas at different altitudes.


The plots slope down from Castiglione a Casauria’s high, challenging Coste San Felice hillside to the rolling hills of Colle delle Forche, crossing a river wedged into a deep, narrow ravine, and ending on the Tocco da Casauria plateau of Contrada Francoli-Vicenne.


Each plot is farmed differently, respecting the soil characteristics, and different wines are made.

Moscato and Montepulciano

The plot found at the highest point of the winery is the largest and with such a strong slope that in parts it has had to be terraced.


Its most outstanding feature is a vast, deep outcrop of marly clay and limestone, dedicated to production of sweet or dry Moscato, and Montepulciano for ageing.

Dry Moscato

The soils of the middle plot, which slopes down to the edge of the canyon created by the river, are compact silty clay with plenty of limestone content. The plot is given over entirely to producing Moscato.

Montepulciano and white grapes

The flattest plot with its clay and limestone soils, rich in looser gravel and in minerals, has lower field capacity.


The vineyards are given over to early-maturing white varieties like Pecorino, Sauvignon Bianco, Montepulciano for Cerasuolo, and a small plot of Trebbiano, as well as some Moscato for sparkling wine production.

Our experiments

We prefer to plant our vineyards in rows and use double Guyot pruning. A number of small plots are planted with Moscato, trained as tall rows and pergola.


Planting density is more than 4,000 plants/hectare, all the rootstock used is medium to medium-low vigour, with significant or high resistance to active limestone.

Cellar and barrel cellar

The state-of-the-art cellars were designed to safeguard the integrity of the fruit in the best possible way. Modular cold technology, soft pressing in inert atmosphere, cross-flow filtration, mainly use of steel for ageing are just some salient aspects of the winemaking process, intended to produce a wine that is a frank, honest and genuine expression of our land.


The barrel cellar has controlled temperature and humidity, and houses small wood dedicated to ageing red wines and the fermentation and maturation of passito dried-grape wines. A slow evolution of the wines requires patience; long ageing in wood (and then in bottle) is one of the secrets of good wines.