Cinzia and her husband Eugenio inherited her father’s estate in 1996. Their first vintage was minuscule – only 225 litres were produced – though it encouraged them to plant more vineyards and slowly grow to today’s humble 5.5Ha. They have worked biodinamically since the start, also having livestock and other crops to look after. In the winery they only use indigenous yeasts, no new oak and the wines are neither clarified nor filtered. As a result, the wines are really quite open and approachable with beautifully managed tannins, emphasizing purity and elegance.