WINE

We planted our vines in 2008 on a sunny south-west facing slope at an altitude of 300 metres. We got to know the strong Umbrian sun, the dry wind brought by the Sirocco and the mud. Lots of mud. We were helped by our Tuscan agronomist and oenologist, curious to see what the Umbrian soil could produce. Pensioners, village mothers and teenagers walked through the vineyard with us with buckets and shears to harvest our crop. That is how we did it from the beginning and that is how we continue to do it.

The Umbrian soil, hard and rich in minerals, gave us delicious fruit. We brought it to our cellar and let it develop with care. We sorted it by hand, squeezed the fruit and let it simmer in tanks. The juice collected the natural yeasts that had been in the air for generations. We removed the skins and let them rise again. Our fall was (and still is) a dedicated and delicate game with our grapes.

And then we bottled. Naming them after names from the local dialect: Cinino ('little one'), Pottarello ('kid') and Marmocchio ('rascal'). It seemed like a good idea. We created some delicious wines and became part of the new Todi DOC denomination. We could not be happier.

OLIVE OIL

About 500 trees extend in the olive grove around La Segreta. We grow three classic varieties of olives: Leccino, Moraiolo and Frantoio, the types found in every Umbrian's home (and front) garden. The beginning of the olive harvest is always a closely watched and carefully chosen day. We watch them closely and pick them by hand in advance. Pressed within 24 hours of harvesting, our extra virgin is the best of Umbrian olive oil. Certified organic and delicious, it is a concentrated, fruity olive oil with the famous Umbrian spiciness in the finish.