The guys from Abbia Nova stand for minimal intervention without dogma
Pierluca and Daniele Proietti were able to acquire old vineyards with three varieties of Cesanese del Piglio, an autochthonous variety that has been found in this region for 500 years. The plots, which grow on the partly very steep terraces, were already planted after the First World War.
Daniele and Pierluca devoted themselves to organic cultivation and vinification early on and work with as minimal intervention as possible - there is little dogmatism at Abbia Nova. They work according to traditional principles and want to bottle wines that best represent their origin.
In a small country house in the mountains on a consular Roman road, the wines are then aged in two rooms in amphorae, stainless steel, concrete and also in glass containers. All Abbia Nova products are spontaneously fermented, unfined and unfiltered. The addition of sulphur or other additives does not take place at all in some years.