Current owner Gianfranco Manca began cultivating grapes himself in 1986 in fields that had been passed down from generation to generation, and officially began operating as a winery in 1994. We have a total of 3 hectares of fields in 5 plots, ranging from 450m to 700m above sea level, with soils ranging from volcanic to clay-schist, where we grow indigenous varieties of Sardinia (Cannonau, Muristell, Cannulari, Carignano, Monica). , Moretu, Giro, Moscato, Malvasia, Vermentino, Semidano, Nuragus). Some trees are over 100 years old depending on the variety and plot. Annual production: 7500-9000 liters. In order to have the utmost respect for the earth, people, and other living things, we do not apply any fertilizer to our fields, instead using them as green manure by plowing in native grasses and even using Bordeaux liquid. Instead of spraying a mixture of fine powdered soil and sulfur as a pesticide, the fields are not sprayed with anything other than once in June (some fields are never sprayed at all). Even at the winery, no chemicals are used in all processes from brewing to bottling.
In addition to wine production, they also make a living as a bakery, using local pesticide-free flour and using naturally fermented seeds (perhaps you could say wheat flour ferments on its own) that have been passed down from generation to generation. Bread is baked in a wood-fired oven. In addition to grapes, he also grows olives, vegetables, fruits, and grains, which are served at his agriturismo.
