Cantine dell'Angelo


The oldest vine of the Irpinia area is definitely the Greco di Tufo, which yields the related wine, imported from the Greek region of Thessaly by the Pelasgians. The Muto family works its Greco grapes on five hectares of vineyards, located right above a part of the ancient sulfur mines in which up to nine hundred people came to work during the 19th century. Angelo is the third generation engaged between the rows Cantine dell’Angelo, operating a low impact agriculture, just like his father and before grandfather’s one, very attentive to the health of the soil, rich in sulfur. Bunch of grapes are hand-selected one by one and the most, obtained by soft pressing, is naturally fermented at low temperatures, allowing the total conservation of grape aromas. The wine is left to rest in stainless steel containers and bottled just after the natural maturation, without any artificial acceleration, in order to obtain a product of great quality and unique features.



Casè is a small, independent winery born in 1998 in the hills of Val Trebbia, an area of great natural beauty. The first vineyards were planted in 1998 and 2000 after a careful analysis of the characteristics of the soil and the climate. Immediately was realised the huge potential of this land to grow Pinot Nero vines and other white grape varieties. In 1998 was planted a small vineyard of about 3200 square meters and, two years later, another one of 7500 square meters. The primary objective is precisely to produce wines that are different from the “international taste”, wines indeed with a different taste each year, according to the characteristics of the territory and the climate. Alberto began experimenting with wine making more than 20 years ago. Since he planted his first vineyard in 1998, he is committed to continuously improving the art of wine making. Diego as a long-time traveller put his international experience and his passion to work at promoting the exceptional quality of Italian traditional wines.

Case Corini


Case Corini builds upon the ideas developed by Lorenzo Corino, agronomist and researcher, author of several technical and scientific publications on the subject of wine. He has also frequently collaborated with Italian and international institutions, regional governments, consortiums, associations and producers. He is a strong supporter of farming in closer harmony with the rural world and with particular attention to sustainable management methods. He believes we must rethink how winemaking and enology is done, and maintains that we must have greater respect for environmental and ethical values. His mindset is linked to the value of “soil capital” and the surrounding environment, as well as its optimal use to increase the health and taste properties of wine. The cultivation choice under the name of “Metodo Corino”, focuses on promoting organic matter and biological life, valorisation and conservation of land use capacity, through interventions like restricting compaction and erosion. In this way a totally vegetal-based biodynamic cycle is achieved.

Fattoria La Maliosa


La Maliosa is a 165-hectare farm in the Tuscan Maremma hills made up of forage lands, vineyards, olive orchards and woods. It produces natural wines, premium extra virgin olive oil and honey. The farm holds organic, vegan and carbon emission certifications, reflecting a continued commitment over time. It is here that Antonella Manuli has implemented a project based on quality, beauty and environmental well-being with complete respect for the territory and its originality. The cultivation choice under the name of “Metodo Corino”, focuses on promoting organic matter and biological life, valorisation and conservation of land use capacity, through interventions like restricting compaction and erosion. In this way a totally vegetal-based biodynamic cycle is achieved. La Maliosa uses ancient local vine varieties, promoting the genetic variability within its vineyards. A more than 60-year-old vineyard allowed La Maliosa to verify the wealth of grapevine germplasm, both for the red and white vines that were thus selected and planted in new vineyards.

Franco Terpin


Franco Terpin is a big man with strong arms and big hands, good and quite as a Slovenian brown bear. After a period travelling Europe as truck driver, was finally convinced by his father to come back home, to the family’s hills in Collio, the border region between North Eastern Italy and the Balkans. Completely against the ideas of his father, Franco decided to totally avoid the use of chemistry in the vineyards, and starting with just three hectares he is nowadays running a very natural property of twelve, completely surrounded by woods. The wines are remembering the winemaker’s physical structure, decision and at the same time very sunny attitude, with original characteristics. They clearly come from Collio, with their expressive strength and their deepness, typical of a land with a lot of history to tell. They are border wines, with many point in common between two different, cultural environment. Maceration, indigenous yeasts and the clever use of wood, together with a lot of time, waiting for a natural ageing are the only secret ingredients.

I Cacciagalli


I Cacciagalli is a burgeoning estate in the northern region of Caserta, located at the foot of the spectacular, inactive volcano of Roccamonfina, in the land that ancient Romans called Campania Felix. Diana is an agronomist who decided to follow non-invasive methods of cultivation and her husband Mario is a passionate wine connoisseur. The volcanic nature of the soil, mild climate and topography of the area makes it particularly suited for agriculture.The application of biodynamic farming allows to cultivate the terrain, rich in minerals and in particular potassium, grow the vines and produce the wine with an approach that is completely natural and simple.The work is characterised by the use of Terracotta amphorae that allow the wines to maintain their identity and enhance the connection between the grape variety and the terroir.

Il Cancelliere


Il Cancelliere is a project of life, founded on the idea to continue the family’s job and to rediscover farmer work and its traditions. The new generation is working together with the parents, considering that as the best way to improve knowledge about agronomic practices and vinification process. The belief to not use at all chemical products in order to have a deep understanding of plants, living in symbiosis with nature. It is fundamental the winemaker consistency with his philosophy and sensitivity to nature; they are the best certification possible to be offered at the consumer. The dream is to find again the balance between plants and soil to have healthy plants because only this way our vineyards can challenge our memory. The alcoholic fermentation is done using natural yeasts at room temperature and maceration is for about 20 – 30 days. The ageing is in wood giving the wine all the time it needs to mature. The wines are living organisms that reflect the characteristics of Aglianico grapes, of the vintage, of of soil and hands.

Ombretta Agricola


Ombretta Agricola was founded in 2016 with the aim to develop the rich agricultural tradition of Treviso and its region. All the wines are fermented with wild yeasts until completely dry, then bottled adding the must made from passito grapes for secondary fermentation in bottle. No sulfur is used at any point in the vinification. The traditional grapes of the wines are Glera (Prosecco), and Incrocio Manzoni.

Roberto of Podere Casaccia


Podere Casaccia, a biodynamic farm, is located in the Scandicci hillside, just a few miles from the historic and charming city of Florence, and consists of about 12 hectares surrounded by woodlands, olive groves and vineyards. The old vineyards, whose age ranges from 50 to 60 years, mainly consist of old Tuscan clones. Native vine species were planted during several years. Some were selected from existing old vines present on the farm (Sangiovese, Canaiolo and Malvasia Nera) and some came from other recently rediscovered old vines such as the Pugnitello, Foglia Tonda and some white grapes. This allowed us to satisfy our desi- re to avoid using international varieties thus keeping the tradition and essence of these places alive.

Podere Pradarolo


Podere Pradarolo farm is located on the Parma hills in the Ceno valley between 250 and 500 meters above sea level. It has been a certified organic company since 2004. The choice of particular, personal rules and regulations that are characterised by the total absence of SO2, the use of native yeasts, the absence of any type of filtration, clarification, different types of stabilisation, or any form of manipulation such as sugaring or must concentration. The grapes are fermented at uncontrolled temperatures with prolonged macerations that vary from 30 days to 9 months or more. After maceration the wine is normally refined in large oak barrels and then bottled.

Podere Veneri Vecchio


Raffaello’s job in Podere Veneri Vecchio is based on the idea to preserve earth, plants and human being, working with products that are not compromising the environment. Natural wine production is a synthesis of this approach. The rediscovery of ancient, indigenous varieties of grape, around the area of Castelvenere, means keeping alive the local, cultural estate. In the vineyards all treatments are carried out with little plant extracts (phytotherapy), directly prepared with the wild herbs, collected in the fields (nettle, horsetail, garlic and other vegetable essences). Wines are aged in traditional wooden barrels (chestnut, cherry and acacia), built up with trees from the property.