OUR TRIPLA A

In the heart of Penedès, Segura Viudas works in a land linked for centuries to the production of sparkling wines. Here Macabeo, Parellada and Xarel-lo are transformed according to the Traditional Method, letting time and aging slowly build the wine's character. The result is a precise, fresh and elegant Cava, the product of its land and Catalan sparkling-wine culture.

In Gaiole, in the Chianti Classico area, Chioccioli Altadonna experiments without losing the bond with the territory. Terracotta, spontaneous fermentations, Sangiovese and long aging become the tools to interpret Tuscany in a personal way. Cuvée della Terra is born from this research: 40 months on the lees and a Traditional Method that shows a completely different face of Sangiovese.

Avanguardia was born with a clear idea: to make natural wine more accessible, without making it any less authentic. The work starts in the vineyard and reaches the bottle, aiming to elevate the entire supply chain, with spontaneous fermentations and an essential approach in the cellar. Nuovo Paradisetto is their entry point to this world: fresh, immediate, and above all meant to be enjoyed together.

At the foot of the Bari Murgia, L’Archetipo cultivates its own vines according to the principles of synergistic farming, without synthetic chemicals and seeking a natural balance between plant, soil and environment. In the winery, the same philosophy: spontaneous fermentations and interventions kept to a minimum. The Greco tells this work with a fragrant, savory and deeply Mediterranean sip.

On the hills of Oltrepò Pavese, Tenuta Fornace tends the vineyard following a biological and biodynamic approach, aiming to give the land as much voice as possible. Few interventions, great attention to the soil and wines with a decisive character. Regina di Cuori is born thus: intense, textured and deeply tied to the place from which it comes.

In Castellina in Chianti, Buondonno pursues a minimal wine idea: less intervention, more space for the grape and the land. Spontaneous fermentations, native yeasts and much curiosity guide a work built on observation and experimentation. Rosso is perhaps the most immediate synthesis of this approach: seemingly simple, direct and incredibly alive.