We make two different bottlings, those grapes coming from our oldest plots would go straight into the aging cellar after the vinification and we wait 7 years until releasing them for the first time and those coming from the younger vines are released into the italian market after two - three years.
The desire of producing healthy produces from the intact nutritional properties, coming from untreated land pushed us to go further. We thus grow an ancient variety of wheat called grano Cappelli to produce our pasta and we have olive trees for our Extraversion Olive Oil. The wheat field and olive trees are in proximity of our vineyards to enrich the biodiversity and we cultivate them with the same respect for the season and the times of the Nature, exactly as we do for our wine.
We cultivate indigenous olive varietals native of Abruzzo: Frantoio, Leccino e Tortiglione.
The trees surround our vineyards to create biodiversity and to contribute the increase of yeasts populations. The olives are manually harvested and cold pressed in a nearby mill with a controlled temperature system. They are taken to the mill on the same day of the harvest maintain to their level of acidity and to preserve their quality intact. After a short time to decant, the extravirgin olive oil is bottled into 500 ml. Not being filtered the oil can form a slight sediment at the bottom, without the quality being compromised.
Our pasta is the result of a new project: a field of wheat of an ancient grain varietal called “Senatore Cappelli” which has never been genetically modified, so it grows up two meters high and the yields are very low. It is grown completely biodynamic, milled whole wheat in a stone mill to conserve all the nutritional properties, then bronze extruded and dried for at least six days at low temperatures.