Do.t.e is an experimental entity that seeks alternative answers in the management of contemporary viticulture. It’s taking one step back in order to go two steps forward. A return to agricultural origins that clearly defines the present and realistically imagines the future. It’s the desire to stand out with wines that spontaneously expresses their reason for being —beyond statutes and production regulations— based on the foundational principles of the entire project: health, ethics, everyday.

Going back to wine as something able to reflect places, arouse feelings, heat up relationships.

— Filippo Calabresi


The grapes are grown without using any systemic pesticides (fungicides, herbicides, insecticides). Musts and wines are treated in total absence of chemical and enological products (including sulphites). Each bottle is a deliberate result of a self-determined path; any differences need to be considered as parallel deviations proceeding in the same direction of the chosen path.


The grapes come from a 2ha terraced vineyard planted in 2002 on clay soil, facing north-north/west at 300m s.l.m, with a density of 6.700 plants per hectare. Grapes are harvested by hand in small baskets after the second week of September; they ferment spontaneously with their own yeast in stainless steel or concrete tanks, sometimes destemmed sometimes whole cluster, according to their virtues and my aspirations. Aging time is either short (18months) in steel and concrete for savory, playful, aromatic and crisp wines, or long (24 months) in used wood and terracotta for more traditional experiments with austere, meticulous and reasoned results.

BERTOLT 2016 — Vino Rosso (Syrah) — 2.139 bt / 50 magnum
Better Now 2017 — Vino Rosso (Syrah) — 807 bt / 35 magnum
inf.RarE.D 2017 — Vino Rosato (Syrah) — 546 bt


The grapes come from a vineyard planted in 1991; they are harvested by hand in small boxes in late August-early September. The must ferments spontaneously with its own yeasts, with a skin contact time of 7-15 days. After racking, the wine goes into glass carboy and/or old barrels, where it ages approximately 18 months before being bottled with the waning moons of autumn or spring. Gentle vitality that scent of Orient and salt and sun.

gigi 2016 — Vino Bianco (Viognier) — 186 bt / 10 magnum
SKINPHONY 2017 — Vino Bianco (Viognier) — 510 bt


The harvest is anticipated in order to preserve higher acidity. The grapes ferment spontaneously with their own yeast in stainless steel tanks. After racking, the wine goes into concrete tanks where it matures and decants until the spring. With the new moon of March, the wine is bottled without fining or filtration, with a small percentage of its own juice that has been frozen immediately after crushing. By summer, the wine spontaneously re-ferments in bottle.

don’t Pet Nat me 2017 — Vino Rosato (Syrah) — 1.225 bt