Creative and dreamer Soul of our company but with roots firmly anchored to the ground. He can look ahead, without forgetting the past. Alessandra Mauri is welcome and listening. Weaver of tales, her stories that hide behind the soul of her wines pamper you and know how to gently touch your heart's strings.
Pillar of our company, together with his sister Alessandra. Do you know him? Mauro is the active mind of the vineyard, the wisdom of the cellar, meditation in a tasting. Behind him the precise study of our wines, single varieties and blends, the foresight in the creation of our Santòn.
BORGO SAN DANIELE
A PASSION BETWEEN THE RIVERS JUDRIO AND THE ISONZO
Around us and our vineyards, woods, meadows, local fauna and an uncontaminated landscape. For the love of the territory that hosts us, we take care of our vineyards in the simplest way in harmony with the nature that surrounds us. We are a relatively small company: this is why every decision we make is calculated, designed and aimed at having a limited and refined number of bottles. Our vineyards are small plots located in our area and each one carries with it a soul linked to the history of the place, to the most intrinsic characteristics.
LOW ENVIRONMENTAL IMPACT
The earth is inheritance. We have a duty to preserve it: in 1990, to be sure of limiting the environmental impact and ensuring good phyto-sanitary protection, we immediately adopted a high density of plant per hectare.
Green pruning and thinning, malolactic, long fermentations on indigenous yeasts and bottling without filtration were our keywords, together with the "dedicated" manual harvests: a harvest program aimed at picking the different grapes at the moment of perfect ripening of each, to preserve that "crunchy" note that distinguishes our wines.
EQUISETUM AND SOLERAS
We are passionate about making sustainable choices. In our vineyards we do not use synthetic products: yes to copper and sulfur, but above all yes to infusions of equisetum, dandelion and nettle, which give us excellent results if applied at appropriate times of the growing season.
During winemaking we operate a small soleras method for the recovery of part of the indigenous yeasts: all that remains will act as a "nurse" to the new must, so the DNA is preserved over time. Because wine is also memory.