Each label says "100 percent grapes and that's it."
This is enough to understand the production philosophy of these two guys from Villa Celiera, a small village inland from Pescara, perched on the foothills of the Apennines.
There is a lot of fun in the cellar, where to this day you can find all kinds of wine vessels (wood, terracotta amphorae, fiberglass, etc.) and a lot of different equipment, suffice it to say that each cellar operation is carried out in a unique way according to the cuvèe.
For example, one will find wines mellowed with feet, others with grapes crushed in a pneumatic press, and still others pressed in an old manual press.
This is because Davide and Marco never stop experimenting and learning new things. "Throughout the process we neither take away nor add anything, but we try year after year to bring out the best expression of that grape."