About 70 years ago Dino Simonetti and his wife Maria Schiavoni, both very young, decided to go down the road of the production of Verdicchio. At the time they only owned one hectare of vineyard and began the transformation of grape must into wine in a room attached to their house. Their purpose was to produce wine without using herbicides, systemic treatments or anti-mold additives and to maintain sulfur low.
Thanks to their particular choice, within a few years they obtained good results in the local market and could get hold of about 5 hectares of Verdicchio and a wine cellar with about 500 hectoliters of wine.
Several years later their grandchildren joined the company, carrying on with their grandparents’ criteria, reaching a production of 15 hectares of vineyards and about 30,000 bottles a year and focusing also on the foreign market.
The decision of not using harmful products and performing a very selective manual harvest, with a low yield per hectare, makes this wine very natural and genuine.