05/06/2025
On Sunday 6 July, joining us from Italy are the following:
1 - Perched above Lake Bolsena, Cantina Ortaccio is the work of Patrizia Montanari and Massimo Antonuzi, who farm four hectares of vines around Gradoli and Latera in Lazio. At 450–500m, on soils of tufa, volcanic rock and sand, they tend parcels both old and new — including vines planted by Massimo’s grandfather in 1948. Inspired by those childhood harvests, work in the vines minimises impact, and in the cellar is strictly no additions. Whites and reds are de-stemmed, gently macerated, and aged in chestnut and oak in a limestone cellar. Honest w**es of place, tradition, and properly thoughtful farming.
2 - Francesco of Tenuta Foresto, in Nizza Monferrato, Piedmont - With eight hectares planted over clay and the chalky limestone, Francesco practices a zero-input farming method inspired by Fukuoka, growing mostly Barbera, with a little Mosctao, Cortese, Dolcetto alongside. Each w**e walks the line between Francesco’s meticulous attention to detail, and intent to not interfere with the vines, the fruit, or the w**es. Work in the cellar is delicate and considered, producing w**es of great depth without sacrificing freshness and tension.
3- Valli Unite is a pioneering co-operative in the hills of Piedmont, founded in 1981 and now home to over 40 people working across farming, w**emaking, butchery, and hospitality. Rooted in shared labour and sustainability, they farm 20 hectares of organic vines entirely by hand. A new generation took the reins in the late 2000s, shifting to wild ferments and a natural, additive-free approach in the cellar. W**e remains their clearest expression of values: honesty, simplicity, and deep connection to the land. Powered by solar and built from local materials, Valli Unite is a working model of community in action.
One month to go!
06.07.25 - Master Shipwright’s House Tickets via our bio.
