Our Philosophy


Our winemaker, Simone Bergese, has a simple yet steadfast goal – to create sustainable, healthier, and superior quality wines.

He has acquired a wealth of experience during his career, working with over 50 grape varieties in many terroirs all over the world. Working in both prestigious wine areas and undiscovered gems of vineyards, he has been able to use both his collegiate practical application and real world reinvented techniques to best fit the varieties and terroirs. Having such a wealth of background experiences, Simone is able to acquire a more holistic approach to winemaking and act more on instinct, rather than specific “text book” winemaking rules. He has learned how to understand what to expect from the specific vintage’s grape varieties and to let go of expectations in order to go with the natural evolution of the grape’s natural tendencies. With this minimalistic approach and clear high quality standard in mind, the most important pillar of his process remains the quality of the grape. This quality standard yields a consistency that makes for sustainable, consistent, and superior wines.

One of Simone’s most important techniques in winemaking  is  to add an extremely minimal, sometime absent, content of sulfites. The final sulfite content of his wines at bottling is between UNDETECTABLE to 35ppm (parts per million), which is ten times LESS than the legal limits set in the US.  He firmly believes that the antioxidant effect winemakers rely upon with the use of sulfites can be totally replaced by the natural antioxidant potential of the grapes and yeasts constituents involved in the transformation of the juice into wine. His multi awarded wines are the “living” proof of this theory as after years of aging they don’t show any hint of deterioration due to the oxygen’s reactions despite being deprived of the sulfites.

Because of the importance of having the natural grapes components preserved, whenever possible, we do not filter or stabilize the wines, and we never use fining agents. The results of this process is to create healthier wines, with the respect of the integrity of the grapes and the expected quality level. The sustainability of the process would be meaningless if the final product does not meet his standards.

Simone is insistent that his current way of making wines, while appearing to conventional winemakers as too simple and hazardous, is in effect the results of endless trials and over 20 years of hard wine works, observations, and revisions. With over 20 millions bottled produced under his direct control, he is confident that this is the natural and proper path to follow.

Our result is sustainable, healthier and superior quality wines.