Davide Gentile and Marco Giuliani,
They’ve never trained at a formal wine academy, and they don’t rely on agronomists or oenologists. They have learned by trial and error in the vineyards and cellars. The winery is in Villa Celiera, a small village at 714 meters above sea level in the Abruzzo region of Italy. The 3 hectares of vines consist of Trebbiano d’Abruzzo, Pecorino and Pinot Noir. Dedicated to organic and biodynamic methods. Nothing is added, no clarifying agents or filtration, only natural process to keep the wines alive. In the cellar, they work with terracotta amphorae, along with steel and fiberglass containers.