Few people have surrounded the plan in local latitudes - not touristically and certainly not in terms of wine. Until recently, that was not too tragic. However, a lot has happened in the area around Perugia and Assisi in the past ten years, especially in Montefalco, where you have two fantastic grape varieties with Sagrantino and Trebbiano Spolentino - provided you know how to deal with them, Which is not always very easy in the case of the notorious power coat of Sagrantino.
Francesco Mariani and Andrea Mattioli sometimes make it best: the former is a graduate philosopher who worked as a cook in top Italian top restaurants for years before he mutated into winegrowers, the latter a studied agronomist. The two acquired the 10 hectares of vineyards in Turri di Montefalco 2001 and gave it the nickname of the former owner - not the only reference to the past.
From 2002 to 2008 they planted several layers primarily with old grape varieties in the area: in addition to Sagrantino and Trebbiano Spoletino, also with Sangiovese, Montepulciano and Grechetto.
The regional quintet was supplemented by some Merlot and Syrah. The vineyards are between 220 and 300 meters high, expose themselves to the east and have lime and pebbled as a surface. The management has always been certified biologically. Since 2012, the two biodynamic principles have been implementing in their vineyards, a step that has not yet been officially carried out.However: you do without chemical pesticides, use infusions and plant preparations to strengthen the vines and borrow the neighbors of the neighbors to remove weed. The energy for the company comes from solar cells, the water from a fountain of its own.
In the basement, chemicals are also completely dispensed with, with the exception of a microscopic amount of SO2 before filling. The fermentation starts spontaneously, on unnecessary interventions (use of enzymes, maneoproteins, beauty agents, etc.) is dispensed with. Depending on the type of wine, it is expanded into steel, cement or wood.