our favourites

Our selection: the producers we prefer.

Laherte Frères

Domaine founded in 1889, at the fourth generation today. After a short cycle of modernisation, Thierry Laherte decided to go back to the traditional, natural production method, giving full attention to the vineyard and the territory. The secret is to listen, to smell, to touch, to taste, in order to understand everything wine can give.

Torre dei Beati

The temperate air of the Adriatic and the night chill of the Apennines, along with the calcareous – clayish soil, are the main elements giving life to the wines born in Torre dei Beati’s 21 hectares of vineyards in Loreto Apuano. The farm chose bio ever since 1999 in the vineyard and the cave for its Pecorino and Montepulciano.

Lopez de Heredia, Viña Tondonia

Since over 100 years, Don Rafael’s endeavour has been carried on by one of Spain’s wine families. A tradition initiated on the footprints of the French, successfully continued with the help to the good climate and uncompromising land of the Rioja. Viña Tondonia Reserva Blanco is born in the over 100 hectares of the farm, thanks to the tradition passed hand to hand for four generations, and arrives in the bottle after 6 years in wooden casks built directly by Don Rafael’s family.

Hubert de Montille

This Domaine was founded in 1750, but it arrived in Hubert’s hands only after WW II, and the first independent vinification came in 1947, with just a couple hectares. With the entry of Hubert’s son Étienne first, and of daughter Alix later, De Montille’s wines obtained biological and biodynamic certification thanks to process innovation. Étienne curates the production of reds, whereas Alix is the house’s white specialist. Notwithstanding the many years and big changes, the wines of the Domaine, proud of 20 hectares, 75% of which is Premiers Grand Cru, maintain the depth and personality, sometimes even a tad rough-edged, that makes them inimitable.

Carlo Giacosa

5 hectares in Barbaresco where Carlo and his daughter take care of their Nebbiolo, Barbera and Dolcetto vines. Some things changed with the years, but what remains is the taste in the glass and the zest of the passion for a product that requires care and attention.

Giacomo Fenocchio

It is with a very long maceration – 5 months in stainless steel vats and 2 years in Slavonian oak casks, that the Fenocchio farm makes Barolo ever since 1864, the same way it was vinified first by the Count of Cavour. As the family loves to recall, the more others experiment and change, the more their wine will remain unique.

Domaine Huet

Since 1928, the Huet family cultivates 30 hectares of vineyards. With their love for the land, the sun and the environment, Domaine Huet decided for biodynamic, leaving each grape to express itself in the bottle.

Domaine Fouassier

Established since several generations on the peak of Sancerre, the Fouassier family is one of the oldest wine grower families of the area. At the time of the phylloxera, Jules Fouassier was one of the 500 wine growers of the village (nowadays there are about ten). After this crisis, in 1902 he planted the Clos Paradis. Today the estate covers 56 hectares, growing Sauvignon and Pinot Noir. All of the Domaine’s wines are biodynamic.


Founded in the 19th century, the house Christmann is one of the most prestigious wineries oh the Pfalz, in Germany. The foundation of their philosophy is organic farming, enhanced by biodynamics, as certified by the Lacon Institute. The wineyards, located in one of the few regions in the world that can produce excellent dry Riesling and Burgunder (Pinot), gift us with wines full of character, thanks to the terroirs’ limestone and sandstone.

Cascina Roccalini

A minuscule Piedmontese estate of 4.5 hectares, managed and directed by Paolo Veglio, since 2004 it makes its own Barbera d’Alba, Dolcetto d’Alba and above all the Barbaresco, the house’s forte, the wine the greatest attention is dedicated to: refined, deep and vigorously tannic.