Gaspare Buscemi

There aren't many recipes to be applied to winemaking that I have realised throughout the course of my decade long experience, other than maintaining the natural path of all the components inherent to the grape cluster itself.

If the musts are clean and there are no bacteriological components that can harm the stability of the wine throughout it's natural path, the wine is eternal.

I started in 1976 as the technical director of the "Consorzio di Tutela" of "Collio" and "Isonzo and since then I always pursued the only possible way to see the man as the real component of the land he is part of: "farmer" in the vineyard, and "artisan" in the cellar.

That's the only way to tribute a territory through its infinite expressions and yet being recognisible in itself.  

Immediate pressing, through a press that I built myself, together with many other machines that I currently use to run my thing, spontaneous fermentations, one tartaric stabilisation through temperature, bottle ageing, nothing more than that.

Thanks to that our wines can last throughout the decades being naturally accompanied through its own evolution process.