The company then passed into the hands of Alessandro and Maria’s three sons: Luciano, Mario and Angelo who continued Alessandro’s business. They enhanced the oenological part through important land improvements, receiving great recognition from the local market, also thanks to prestigious oenological competitions. Today, Giorgio and Ivo, Alessandro’s nephews, continue their agricultural and enological activity with passion and great dedication, paying attention to some aspects that they consider crucial, such as environmental impact, respect for traditions and hospitality.

The wines, in fact, are still produced today following the seasonality of operations, with spontaneous fermentations, without the use of selected yeasts and bacteria and adjuvants. Furthermore, they do not undergo modern processes such as centrifugations, clarification treatments and gluing. In the cellar, ancient and respectful vinification methods are used such as the submerged cap, natural sedimentation and the use of classic materials such as concrete tanks and wooden barrels.