The Abbia Nova guys stand for minimal intervention without dogma
Pierluca and Daniele Proietti were able to acquire old plants with the 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 sometimes very steep terraces, were already planted after the First World War.
Daniele and Pierluca devoted themselves to organic cultivation and cultivation early on and work with as little intervention as possible - Abbia Nova is not very dogmatic. 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 bottled in two rooms in amphorae, stainless steel, Concrete and expanded in glass containers. All Abbia Nova products are spontaneously fermented, unfined and unfiltered. In some years, sulfur or other additives are not added at all.
