Technical details
Vinification & maturation
General: spontaneous fermentationGeneral: 36-hour skin macerationGeneral: no added yeastsGeneral: bare concrete tanksGeneral: six months in bottleGeneral: unfiltered bottling
Grapes
Passerina
Soils
LimestoneLoamSand
Producer
Maria Ernesta Berucci
Italy
Maria Ernesta Berucci is a family-run estate in Piglio, at the heart of Lazio’s historic Cesanese area. Led by Maria Ernesta Berucci with support from her husband Geminiano Montecchi and their family, the estate combines viticulture, winemaking and agritourism, with heritage linked to Maria’s father, Manfredi Berucci. Their approach goes beyond organic, emphasizing biodiversity, soil vitality and resilient vineyard ecosystems through agro-homeopathic practices. Vineyard work is carried out entirely by hand, while wines are made with spontaneous fermentations and indigenous yeasts, without selected yeasts, additives, enzymes or sulfites, and are bottled unfiltered. The estate focuses on Cesanese, including L’Onda Cesanese del Piglio, from hilly, volcanic soils and old vineyard material in the surrounding area.
Vineyard scale
Micro artisanal
<10 ha
Production scale
Micro artisanal
<30k bottles/yr