Returning to his native land in 2001 after a decade as a professional sommelier around Europe, Luca decided to start making wine from his father's vineyard in the Val di Sangro area, Southern Abruzzo. A land encapsulated between the mountain and the sea, where the vines are surrounded by olive trees, peach trees, and wheat. The sea breeze keeps the vines aerated during the hot summer days, and the proximity to the Majella Massif helps to cool down at nighttime contrasting the humidity from the coast.
Luca works the vines with a holistic approach, farming with no use of pesticides and chemicals. The use of cover crops around the pergola training system helps to prevent the erosion of the soil.
The winemaking process is as simpler as possible, fermenting the grape juice with native yeasts and no use of additives.
