A sommelier with a deep passion for artisanal wine, Luca left his homeland as a young man to work in restaurants across Europe. In 2001, he returned to Atessa, nestled in the hills of Val di Sangro in Southern Abruzzo, and began his journey as a winemaker, working with his father’s vineyard.
Here, the land stretches between the mountains and the Adriatic Sea, with vines surrounded by olive trees, peach trees and wheat. The sea breeze keeps the vines well ventilated during the hot summer days, while the proximity of the Majella Massif brings cooler temperatures at night, helping to counter the humidity coming from the coast.
Today, Luca farms less than two hectares of vines, trained according to the local Pergola Abruzzese system and rooted in clayey-silty soils. His approach to the land is holistic and deeply considered: he farms without pesticides or synthetic chemicals, while cover crops between the vines help protect and nourish the soil.
After losing the right to work one of his previous plots, Luca has, in recent years, also begun vinifying grapes farmed by a friend on the beautiful sandy shores of the Adriatic Sea.
In the cellar, Luca keeps things equally simple and transparent. Fermentation takes place in stainless steel and fiberglass, using native yeasts and no additives, while the wines are aged in acacia and ceramic eggs. There is very little intervention, allowing the fruit and the place to take centre stage, resulting in wines with a strong sense of place, remarkable drinkability and an unmistakable character that runs through the entire range.
