We are located at the gates of Sabina, in Stimigliano Scalo along the Fiumicino Airport-Rome-Orte railway axis, 1 km from the Ponzano Soratte motorway exit on the A1 towards Florence. Ours is an organic farm that produces wine and oil on a territory with a wine and oil vocation since Roman times.

 In fact, historical research and archaeological finds show that the hills formed by the ancient banks of the Tiber River were one of the favorite places of our predecessors for the intensive cultivation of the vine. 

The contiguity then with the great river that at the time could be considered as a sort of highway, facilitated the production, trade and transport in large quantities of oil and wine products to Rome.

 The quality of the wine and oil of this area still today constitute an important agronomic value, even if for wine the production is limited to small realities. 

The quality of the wine and oil of this area still today constitute an important agronomic value, even if for wine the production is limited to small realities. 

It would almost seem that the ancient Sabine agricultural wisdom has given way, given the proximity to Rome, to other working figures less tied to the territory.

 Today, however, that the quality of the wine product makes the difference, combined with a prominent historical narrative that underlines the descent from ancient Rome, we have decided to relaunch the wine of this territory. 

Ours is a small family-run company of 7 hectares that cultivates four vines in a strictly organic regime: Sangiovese - Merlot - Cabernet and Canaiolo for a production of about 15,000 bottles.  

 The vineyard is exposed to the south south / west with an average position at mt.100 s.l.m. on calcareous clayey soil of medium texture with neutral reaction and is trained in spurred cordon with perennial grassing of the row. The new winery we inaugurated in 2021 has been designed with innovative criteria for organic winemaking.  The first fermentation (tumultuous fermentation) is carried out in fermentation tanks (steel tanks), under thermal / fermentation control, placed above the aging tanks, also in steel, and the transfer of the must from one to the other takes place only by fall, thus eliminating the use of high capacity pumps (high number of revolutions with heat production) that could alter the quality of the wine.  

Both the fermenters and the aging barrels are thermally controlled by a conditioning system that selects the colonies of saccharomyces yeasts for the fermenters and the most appreciated mallolactic bacteria for aging more welcome. 

This system avoids biochemical corrections and enhances the quality of the vines while maintaining strict compliance with the sector's Bio tables even in the cellar.