Wine maker Giulio Tinacci, still in his twenties, has adopted a philosophy that has rewarded his efforts with stand out wines in what is one of the world's best known wine growing regions of the world, and where the excesses of mass production and commercialism can easily result in mediocre and poor quality wines.

Having taken over the running of the families wine estate Giulio never rests. Once the harvest is over, he is immediately thinking about the next vintage. He sees it as the prerogative of the vineyard to demand his constant attention and care all year round. With every step, all manual and mechanical processes are weighed up according to the climatic and seasonal conditions and acted upon so as never to waiver from the ultimate goal of producing the best quality wine he can.

After detail care of the vineyard throughout year, thinning of the bunches in the summer and minute observations made in the final weeks preceding the
long-awaited days of harvesting, the grape is taken to the winery with the
right degree of ripeness and in perfect condition. Only the best bunches and berries are taken from the vine, and then further selection of the best berries takes place in the vineyard before the process of fermentation begins in steel vats at a controlled temperature with indigenous yeasts. At the end of alcoholic fermentation, the red wines are transferred to concrete vats for aging. Once the fermentation is complete the wines are bottled and rested for a period of months of refinement in the bottle before they are then ready to be tasted and enjoyed.

The hallmark of these great wines is that Giulio and his team have embraced a non-invasive, attentive approach that respects the grapes and enhances their uniqueness: this includes fluid and delicate processes and even the minimal use of organic products in order to produce vibrant, authentic wines that reflect their terroir and the winegrowers craftsmanship.