In 1999, the Pizzolo Family set out to restore an old Montepulciano d’Abruzzo vineyard on their property. Their deep respect for the land, rooted in generations of farming tradition, led them to an extensive study of the grape’s origins. Years of careful observation and experimentation culminated in 2007, when they committed fully to their passion: producing wines using only indigenous yeasts, embracing the unpredictability of spontaneous fermentation. They refined their approach with the pied de cuveé technique, guided by the expertise of winemaker Enrico Antonioli, trained in Burgundy.

Their dedication to natural winemaking allows the rich biodiversity of Valle Reale’s pristine environment to shine through in each bottle. Vigneto Sant’Eusanio is also Kosher-certified (though not Mevushal).