Origin and history of the vine
Primitivo likely arrived in Italy from across the Adriatic thanks to the Illyrians. The first documents about the grape date back to the second half of the 18th century, when a clergyman, Don Francesco Filippo Indellicati, noticed that his vineyards were growing vines that ripened early (black, sweet, and flavorful grapes). Indellicati selected these vines and planted the first single-variety vineyard of "Primitivo" (at the time it was also called "Primaticcio").
Cultivation area
Over 1,500 hectares of vineyards spread across sunny slopes (432 meters above sea level) in the foothills of the Maiella (Abruzzo), where nature offers excellent conditions for the production of unique and extraordinary wines. The backbone of the vineyards' microclimate is the combination of the Maiella (2,793 meters above sea level) and the Adriatic Sea, which together create optimal conditions for grape ripening. Sunshine, cool winds, and strong temperature variations between day and night allow for optimal sugar accumulation and regulate the acidity and aromatic components of the grapes.
Breeding system
The "capanna" (sheltered vine), also known as the "tentone" or "pergola abruzzese" (a type of pergola), represents the most widespread and traditional form of vine cultivation in Abruzzo. Unlike modern cultivation techniques that tend to limit the height of vines through aggressive and unnatural pruning, the "capanna" (sheltered vine) respects the plant's natural physiology by providing a larger air space for the canopy and a larger soil surface for the roots. At a time when global viticulture is increasingly oriented toward intensive mechanization of vineyards, this traditional technique allows the centuries-old art of winemaking to be kept alive thanks to a series of essential manual tasks for the vine. A true cultural and agricultural heritage linked to the ingenuity of winemakers.
Agricultural management
A biodynamic farm is a complex living organism, without external inputs, closely connected to the environment to which it is linked by complex relationships. Fertilization, cultivation, and animal husbandry are carried out using methods that respect and promote the fertility and vitality of the soil, which ultimately improves plant and animal production. Only biodynamic viticulture, which brings "healthy" and microbiologically "alive" grapes to the cellar, is capable of addressing the spontaneous fermentation that is the basis of biodynamic wines.
Winemaking
SPONTANEOUS FERMENTATION: THE SOUL OF BIODYNAMIC WINE
The Microbial Signature of Terroir. Biodynamic wines are distinguished by spontaneous fermentation, where apiculate (wild) yeasts give the wine the authentic fingerprint of its terroir. These microorganisms, usually eliminated in conventional winemaking, are responsible for the unique organoleptic profiles that characterize every Demeter-certified bottle. The use of pesticides and the addition of sulfites to grapes or musts seriously threaten spontaneous fermentations, as they eliminate the grape's precious natural microflora. For millennia, fermentations have occurred naturally thanks to indigenous yeasts, which vary from area to area and are capable of transmitting the unique characteristics of the place and the vintage to the wine. In biodynamic wineries, the grapes are harvested exclusively by hand, pressed, and fermented with a "fermentation starter"—a small amount of must that spontaneously triggers fermentation of the entire batch. The high potential alcohol content of dried grapes naturally slows the final stage of fermentation, preserving a certain amount of sugars essential for the wine's balance and pleasantness.
Refinement
THE REFINEMENT PROCESS: QUALITY AND AUTHENTICITY GUARANTEED
The creation of our wine is a process that fully embraces the principles of biodynamic viticulture. After fermentation, our wine ages for two months in concrete tanks, a material that allows for optimal micro-oxygenation. This step is crucial for the development of a rich and complex aromatic bouquet. The wine then spends approximately two months in bottle, where it completes its evolution, acquiring further olfactory complexity and achieving the perfect balance between acidity, body, and aromas.
Every stage of winemaking and production strictly follows Demeter-certified standards, the only biodynamic certification mark. This means our wine is completely free of added chemicals or preservatives, allowing the wine to naturally stabilize its tartrate levels, thus preserving its authenticity and connection to the terroir.
