The Ciani family is unfailingly committed to making wine, while respecting the environment where they live and work. Dialogue and exchange with new cultures are matters of course.
This well-integrated team with distinct, complementary features makes Aquila del Torre an estate with a family feel yet perfectly at ease with the rhythm of the evolving world market.
An agronomist by training, a biodynamic winemaker by choice, Michele is at the head of the company together with his father Claudio. He is the one you will often meet travelling around Europe and taking care of customers at wine tastings and events. Just like his wines, he is spontaneously ebullient and continuously evolving, busy defining an ever more precise identity for Aquila del Torre, the reflection of the territory and of its extraordinary biodiversity.
With her smile, Lucia makes the guests of Aquila del Torre feel at ease. She welcomes our visitors, she prepares the rooms and the breakfast for the guests of our Oasi Picolit bed and breakfast.
Our expert tractor driver who takes care of the ordinary work and maintenance of the vineyard during all year long. He is the hard core of the grape harvesting team during the autumn season. You will see him speed through the vineyards with his beloved tractor or engaged in some maintenance work in the garage.
Soil Fertility
We believe we are the caretakers of the biodiversity that is present on our farm and we work the soil with respect and attention to preserve the natural inclination of the land.
The Vineyard First
This is the idea that has brought Aquila del Torre to practice organic farming and then to approach Biodynamics. We manually harvest all the grapes so that selection can be carried out with extreme care in the vineyard.
Our first certified organic harvest dates back to 2013. With its incredible biodiversity, this is exactly what the territory was demanding. Since 2015, we have followed the principles of biodynamic agriculture, distributing the main preparations during the year, using green manure and allowing the land to grow spontaneous grasses to increase soil fertility.
The painstaking care and attention coupled with a pruning team with many years of experience ensure a constant quality in the cultivation of plants resulting in a fruit that perfectly expresses its territorial features and is ready to be transformed into wine.
We use animal traction to work the soil as this enables us to not over-compact the earth and to operate in small spaces and on vineyards that grow on slopes.
“Making wine whilst respecting the grapes and the land”.
Uttermost care continues in the cellar with a respectful transformation phase in order to enhance the soil and climate characteristics of each vineyard.
The modern and well-equipped multi-story cellar hosts all phases of wine production, from the sorting table to the pressing area. A room reserved to the natural drying of the grapes is located in the most moistureless and ventilated area of the cellar.
White grapes undergo a simple and careful winemaking process that respects the origin of the fruit, using the fermentation of indigenous yeasts and the aging on the lees (sur lies).
Red wines are the result of a gentle maceration of the skins and are then produced thanks to spontaneous fermentation and accurate aging in the cellar to enhance the wine’s finesse, elegance and longevity components.