From the very beginning, we have always thought of our wines as “food,” in other words, products that offer drinkability and balanced aromas and flavors when paired with dishes at the dinner table. Wholesomeness and food-safety are also key elements in our approach to winemaking. Beginning with the 2004 vintage, we have also sought to make a contribution to scientific research.
At that time, we began working with the ISPA-CNR – Italy’s Institute of Sciences of Food Production and National Research Council – and the Department of Agriculture and the University of Bari. Our research projects have included the reduction of the risk of micro-toxins, the identification and reproduction of yeast strains indigenous to Negromaro, and, most recently, on the sensorial contamination caused by Brettanomyces.