La Serena, the harvest has ended and there are lots of plans for the future

Three generations worked together during the 2020 harvest, with Andrea coordinating activity among the rows. Intense heat persisted through August and early September, but September rain, cool nights, light drizzle and sunny days allowed the estate to wait for Sangiovese and harvest in October. The grapes combined high but controlled potential alcohol with good acidity and promising phenolic qualities.

Once the fruit entered the cellar, it began a maturation journey described as lasting five years. Visits and tastings resumed under the safety measures then required, and the estate prepared to attend the Bio&Dynamic session of the 29th Merano Wine Festival.

The cellar had been built 17 years earlier to Marcello Mantengoli’s bio-architectural design. Bricks, travertine and a geothermal system integrated the building with the landscape and maintained a constant temperature in every season.

Organic certification, obtained in 2010, formalised practices passed down for generations. The estate associated organic farming with continuing agronomic and oenological research, knowledge of the land and daily work, while its plans for the future emphasised biodiversity among crops.