Archive

Castello di Ama

Founded in 1972, Castello di Ama has always been guided by the concept of Place as its guiding star. From the very beginning, every creation has seamlessly integrated the structures into the hillside of the Borgo, ensuring that human intervention always remained in the background. Over

Sequerciani

Architecture is an item used with a high added symbolic value. The basis of any great wine is the “terroir”, the territory: and it is for our project too. To avoid defacing the the gentle curves of the Sequerciani south-facing basin, most of the building

Il Quinto Estate

Construction of a new, low visual impact winery inserted into the surrounding landscape using terraces that follow the lay of the land. A project carried out on three staggered levels made of pigmented reinforced concrete to create the play of light-coloured shadows on the façade,

San Donato in Perano

Building works for internal changes of the building for office use, wine shop and cellar in the real estate complex in the Municipality of Gaiole in Chianti.

Cantina Donna Olimpia

The building complex known as Donna Olimpia and dating back to the eighteenth century, derives from the union of two adjacent housing units located near the Municipality of Castagneto Carducci (Li). A farmhouse until the mid-sixties and uninhabited for decades, it was used as a

Vallepicciola

Construction of a wine cellar in a partially underground building with a surface area of approx. 10,000 square meters with roofing in the hanging garden nearing completion for the construction of an additional floor above ground of approx. 1,000 square meters.

Riecine

The extension work involved the existing winery with a view to increasing production and improving the quality of the winemaking processes. The new spaces will be used for the ageing of wines in barrels and in bottles, with a new bottling and labelling area, a

Palaia winery

The cellar is harmoniously inserted in the olive groves of the estate: it is divided into two levels, allowing the loading and unloading of the fermentation vats to be carried out by gravity.