From the still
The De Fermo winery is located in Loreto Aprutino, halfway between the Adriatic and the southernmost glacier in Europe.
The vineyard (320 meters above sea level) is cultivated according to the principles of biodynamic agriculture. The wine is made in a cellar from the early 1800s. Only large woods and cement are used in fermentation and refinement. No selected yeasts or enzymes are used, nor are temperatures controlled. The wines are not clarified or stabilized, nor filtered.
Agronomic technique, spirituality, education, observation, listening, dialogue, silence: this represents the path of research into the depth, form and substance of the De Fermo winery.
The vineyard (320 meters above sea level) is cultivated according to the principles of biodynamic agriculture. The wine is made in a cellar from the early 1800s. Only large woods and cement are used in fermentation and refinement. No selected yeasts or enzymes are used, nor are temperatures controlled. The wines are not clarified or stabilized, nor filtered.
Agronomic technique, spirituality, education, observation, listening, dialogue, silence: this represents the path of research into the depth, form and substance of the De Fermo winery.
The De Fermo winery is located in Loreto Aprutino, halfway between the Adriatic and the southernmost glacier in Europe.
The vineyard (320 meters above sea level) is cultivated according to the principles of biodynamic agriculture. The wine is made in a cellar from the early 1800s. Only large woods and cement are used in fermentation and refinement. No selected yeasts or enzymes are used, nor are temperatures controlled. The wines are not clarified or stabilized, nor filtered.
Agronomic technique, spirituality, education, observation, listening, dialogue, silence: this represents the path of research into the depth, form and substance of the De Fermo winery.
The vineyard (320 meters above sea level) is cultivated according to the principles of biodynamic agriculture. The wine is made in a cellar from the early 1800s. Only large woods and cement are used in fermentation and refinement. No selected yeasts or enzymes are used, nor are temperatures controlled. The wines are not clarified or stabilized, nor filtered.
Agronomic technique, spirituality, education, observation, listening, dialogue, silence: this represents the path of research into the depth, form and substance of the De Fermo winery.
