In 2009, Stefano discovered an underground cantina in the basement and, following a restoration, a winery was born. By 2013 Stefano was managing all 16 hectares of vines, keeping the best grapes for the De Fermo estate and selling off the rest. Today, all of the grapes go into the estate's production.
The terroirs here are considered amongst the best in the region. While the vast majority of vines in Abruzzo are trained in Pergola, the contadini who managed the farm prior to Stefano had meticulously maintained the vineyards' difficult training systems of Cordon de Royat and Alberello. As a result, yields are often 50% lower than their neighbors. The concentration in the wines is evident and a big part of what sets them apart. In keeping with their dedicated approach to biodynamic farming and biodversity, Stefano and Eloisa work with other crops and animals along with tending the vines.
This medium-weight aromatic white has a rich mouthfeel, notes of citrus, lychee and a touch of anise, with a saline edge and lengthy finish.