Our story
We were looking for an olive grove.
We found a ridge left wild since the 1950s, with Elba in full view. From that moment, the work was always the same: to give the land its voice back.
Belvedere had lain fallow for half a century.
We came to Suvereto looking for a place to make olive oil. Then we saw Belvedere: a ridge 300 metres above the sea, the Elba and Montecristo in full view, the scent of the macchia in the air. Mechanisation had pushed farming elsewhere, and the scrub had taken everything back.
We decided to stay. The work began by freeing the olive trees planted over the centuries by the people of Belvedere, reclaiming the land metre by metre, giving it the chance to express itself again.
The land pointed us to wine.
The minerality of the soil, the intensity of the light, the cool of the summer nights — everything suggested this ridge could yield a wine with a character all its own. In 2004 we planted the first vineyard: Sangiovese, Cabernet Sauvignon and Cabernet Franc.
The first bottles in 2008 confirmed this land had something to say. Between 2011 and 2018 came five more hectares of Sangiovese, Cabernet, Vermentino and Aleatico, each planted where the soil and the exposure called for it.
Tend the soil, never exploit it.
We belong to the land, not the other way around. Every season teaches us something new, and our work is to watch, adapt, and find the balance between the act of farming and the life of the soil. We sow cover crops in alternating rows to feed the ground, use natural preparations in the vineyard, and apply copper and sulphur only in the amounts each vintage requires.
The plants have found their own balance with the environment and often regulate themselves. In the newest Vermentino plots we are experimenting with homeopathic preparations alone, no copper and no sulphur — to see how far we can go.
Wine is born where the grapes are born.
The cellar is built underground, right above the vines. Each plot is harvested and vinified separately: spontaneous fermentation with native yeasts in open vats, with hand pump-overs and punch-downs. No oenological additives — to keep the wines stable and clean we rely on physics and time.
The wine rests and matures in large barrels, glass-lined concrete tanks and terracotta amphorae, following the cycles of transformation without forcing them. The aim is one: that every bottle express that precise soil, that vintage, that light.
No filters here.
No filters here.