Cantina Antonioli

THE GROWER

In 2018 Giulia and Giorgio left their previous work in archaeology and art history and bought a farmhouse in the hills near Gubbio, converting an outbuilding into a winery. Their vineyard approach draws on biodynamics and Masanobu Fukuoka’s farming methods, with the aim of supporting high-quality fruit through minimal intervention.

Grass cover and hand-sown plants encourage biodiversity; treatments use low doses of copper, sulphur and propolis. Grapes are hand-picked and ferment spontaneously with indigenous yeasts, without temperature control or oenological aids. The wines are neither stabilised, filtered nor fined, and are bottled and labelled by hand. Vineyard and cellar work follows lunar cycles whenever possible.