Bottles produced

First vintage

Produced wine

Prima Pietra




450 m s.l.m


Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot


9.600 piante / ha


50 q.li / ha


abundance of fossils and ferrous clay




certified organic


Tasting notes

Prima Pietra is Complexity and Elegance, the result of the great potential of its territory. Due to the altitude of the vineyards, it always expresses great freshness and verticality.

The nose is broad and persistent with notes of red berry fruits well blended with delicate spicy notes. In the mouth it is complex, rich in soft, dense and velvety tannins.

The vineyard

The vineyard is planted with 50% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. The proportions of the blend specularly reflect the distribution in the vineyard and can fluctuate slightly based on the harvest of the year.

Attention to detail

We know our vines perfectly, we observe their characteristics every day and we operate in a diversified way depending on the requests of each individual vine.

Grape focus

The interventions in the vineyard are minimal and respectful of the land. Pruning and tillage are manual. The vines are trained according to the Guyot system, the green manure and the self-produced compost meet the nutritional needs of the soil in a natural way.


Approaching useful insects and sowing different essences increases biodiversity, brings balance within the vineyard and strengthens individual plants. This is why we let grass and flowers grow spontaneously or sown with green manure. The mowing of the grass also brings protection to the soil and enriches it with organic matter.


At the time of the harvest, the harvesting of the grapes is done by hand, in ventilated boxes of 15 kg. It generally begins around the 20th of September. The cooler temperatures and the strong temperature variations between day and night lead to a slow and homogeneous ripening of the grapes and give the wine a fine bouquet.


Prima Pietra makes wine for 20 days in steel tanks at 28 C°, separately for each single variety. The use of indigenous yeasts allows us to preserve varietal aromas and scents. Subsequently the wine begins the aging process in French oak barriques for 18 months: initially each varietal ages individually, then the blend is created.