The expansion of the winemaking facilities allows me to oversee every stage of the production process with complete autonomy.
The final piece of my ambitious project — the creation of a small cellar for winemaking and bottle storage — was completed in the summer of 2025.
To take advantage of the natural climate regulation, a reinforced concrete structure was built underground. The distribution of volumes and the organization of spaces were designed to facilitate cellar operations, to accommodate stainless steel fermentation tanks, and oak barriques.
Everything on the hill
My is a small-scale production; all the vineyards from which I source grapes are located at the top of the Colle di Tenna or on the steep slopes descending toward Lake Caldonazzo. Yet the elevations of the individual vineyards differ, as do the ripening times of the grapes depending on the micro-parcels of land.
The cellar at Maso Serafini, located close to the vineyards, allows me to harvest and press even small lots, collected at the perfect moment of ripeness.
The ability to constantly monitor the health of the grapes in real time, the hand selection and care of the vineyard, and the continuous supervision during vinification through attention and order all greatly enhance my production process.
As demanding as it has been, the creation of this cellar was essential. It allows me to remain true to the original goal: to carry out a value-driven, rooted, and authentic project. Without shortcuts.
My greatest ally in this adventure remains the Colle di Tenna. The quality of the raw material that grows on this land is the cornerstone that drives all my intentions, the essential reason behind my vision.
