In 1999 the Pizzolo Family decided to restore an old vineyard of Montepulciano d’Abruzzo found on the property acquired years earlier. 
Careful observation of the environment where the vineyard is situated and the passion for agriculture, a legacy of generations of a farming family, encouraged them to undertake an in-depth study of the origins of Montepulciano d’Abruzzo. For years, they have observed and experimented. Until 2007, the year in which they decided to invest their passion: producing wines by using only indigenous yeasts, facing the risk and patiently nurturing the spontaneous fermentation of the grape must. Then they perfected the pied de cuvee technique, thanks to the experience and passion of Enrico Antonioli, an expert wine maker who was trained in Burgundy in France. And in 2007, they decided to let nature speak for herself, in order to allow the incredible biodiversity found in the uncontaminated environment that surrounds Valle Reale to express all its richness, transferring the territory into the wines.