I work with both native and non-native varieties, always from vines adapted to the territory and, in many cases, from old vines that provide depth and natural balance. I am not interested in rarity for its own sake, but in the identity each plot can express.
Co-fermentations are an important part of the project. I do not use them as a superficial creative device, but as a way to integrate varieties from the fermentation stage, creating wines that are more harmonious and complete from the outset.
I seek wines that are aromatic yet saline, with freshness and texture, versatile for different moments. Wines that are understood from the first sip, that require no prior explanation and connect directly with the drinker.
They are wines made for the table, but also for conversation, for aperitifs and for everyday life. They do not aim to complicate or impress. They seek authenticity, fluidity and honest. pleasure Each vintage brings different nuances, but the intention remains clear: to make living, balanced and accessible wines without losing character.
