Beppe Caviola e Ruggero Mazzilli
Ruggero Mazzilli is an agronomist from Piedmont, in Northern Italy, but who has been living and working in Tuscany for many years. He is a viticulture expert who has been committed to raising awareness about organic farming practices since the Eighties through consultancy and scientific research.
Beppe Caviola, also from Piedmont, is an enologist with over 20 years of experience. His approach is to bring out the intrinsic characteristics of each varietal while respecting the terroir.
“For great winemakers to do great things they must feel insignificant before nature.”
Winemaker Cecilia Leoneschi leads the estate with flair and firmness. For Cecilia, great wines are made in the vineyard. Each vine, each bunch of grapes and each single grape is looked after and handled with the utmost care and attention.
“Our aim is to produce the exceptional quality that our soil permits us to make, yielding extraordinary personality and integrity in our wine.”
Ugo Fabbri is thoroughly Tuscan and has always been a wine lover, ever since his grandfather put a few drops in his glass of water because he said it would help his grandson to grow up healthy and strong.
He became a sommelier in 2013 and immediately joined the Castiglion del Bosco family, in Montalcino. Since 2016 he has devoted body and soul to the Prima Pietra project, enthusiastically representing the winery’s brand and philosophy with boundless energy in Italy and around the world.
“What’s my favorite wine? Always one sipped in the right company.”
LAND PURCHASED AND VINEYARD PLANTED
Massimo Ferragamo locates and buys the land for his project. Work begins immediately in order to plant the vineyard that same year.
The first harvest is celebrated in September 2007 after five years of work.
96 POINTS JAMES SUCKLING
In only its third vintage, Prima Pietra receives an important recognition in the international wine world: James Suckling gives the 2009 vintage 96 points.
THE NEW CELLAR
Work begins on the new cellar at Tenuta Prima Pietra, scheduled to end by summer 2018.