Angelo Fongoli is the fourth generation winemaker at the family estate. Since the early 2010's Angelo began introducing a more diverse farming culture concentrating on biodynamic techniques.  

The hand-harvested estate fruit is fermented with native yeasts in open-topped steel tank with no temperature control, and no sulfur, for about 10 days. There is a gentle pressing and then about 15 days more of maceration with the skins. The wine is aged on its fine lees in stainless steel for several months. It is bottled in the spring after harvest without fining or flitering. This wine is full bodied and flavor packed with orange peels and roasted nuts, it will stand up to richer dishes and hearty grain dishes. 

Pairing: Farro salad with walnuts and golden raisins, Smoked salmon canapes 

Grape: 85% Trebbiano Spoletino, 15% Grechetto

Viticulture: Biodynamic