Massimo, self taught, has been making wine since 2007. 2013, despite being a very difficult vintage, proved to be a turning point and a leap forward — whilst organically-certified wines allow for sulphur, Antonella and Massimo ceased sulphur additions entirely in 2013.
A key component of their wines is freshness and precision, salinity, delicate fruit and acidity. These are wines made to be drunk, to be enjoyed, authentic and living. They respect their heritage and the heritage of the area they choose to live, but most important to Antonella and Massimo is to respect the land they now choose to call home. – Distributor’s Notes
