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There is no effective term in Italian for the French word terroir, but take a ride with us and you will understand.
Our property is about 50 hectares of vineyards, plus a small part for rent, for total 60 hectares all certified organic.

Tenuta Madre, about 15 hectares, is located in the Municipality of Frisa (Ch) at 237 meters a.s.l. near the Valle del Moro, in a hilly area exposed to the South East where we grow mainly white grapes, including Pecorino, Trebbiano, Gewürztraminer and Falanghina. The Tenuta Madre experiences a particular microclimate, thanks to the inversion of the winds coming in alternation from the sea and the mountain, which shows a small glimpse of four seasons during a single day. Thermal excursion between day and night enhances the scents of the wines.

Tenuta Morrecine, about 18 hectares, extends towards the sea near the port town of Ortona (Ch). It’s the favorite place for Montepulciano d’Abruzzo we use in our rosé, Pecorino, Chardonnay and Falanghina. The soil is mostly gravelly red, the area is exposed to South East and benefits of excellent ventilation for perfectly healthy grapes. You can breathe the air of the sea, your eyes peek at the blue horizon of the Adriatic and the contrast of the vineyard in full vegetative season offers a superb sight.

The third Collefrisio vineyard of 15 hectares is a few hills further west, going up towards the Majella massif, between the towns of Tollo and Giuliano Teatino. The soil, the climate and the vines play their role fully connected one to the other and supporting the growth of red grape varieties, mainly Montepulciano d’Abruzzo. The pebbly soil, the constant winds, the temperature variations between day and night permit superb late harvests. They are the wisest vines, oldest and suitable for drying grapes.

Our most used training form is the traditional Pergola Abruzzese , also known as tendone or, locally, capanna. The vine canopy provides a desirable microclimate where leaves protect the grapes from summer daytime heat and the right ventilation. Grapes ripe with the necessary sugar content and preserving the aromas. All the work is manual and the mechanization is limited to the harvest period, when small tractors transport the grapes to the winery.