The Cianis are unfailingly committed to making wine while respecting the environment in which the family lives and works. Dialogue and exchange with new cultures are matters of course.
This well-integrated team with distinct, complementary characteristics makes Aquila del Torre an estate with a family feel yet perfectly at ease with the mechanisms of the evolving world market.
An agronomist by training, a biodynamic winemaker by choice, Michele is at the head of the company together with his father Claudio. He is the one who will talk to you about Aquila del Torre, he is the one you will often meet travelling around Europe and taking care of his clients at wine tastings and events. Just like his wines, he is spontaneously ebullient and continuously evolving, busy defining an ever more precise identity for Aquila del Torre, the faithful mirror of the territory and of its extraordinary biodiversity.
A wine maker by family tradition, Alessandro studied Environmental Science perfecting his training and has become the link between the vineyards and the cellar. The youngest of the group, in the process of “converting” to biodynamics, he collaborates with Michele in delicate winemaking processes, sharing the wine style and expression choices.
On a quest to find vineyards that move and thrill him, Filippo follows his business vein and decides to settle in his beloved Friuli. He works side by side with Michele welcoming clients, is in charge of the network of agents in Italy and of some abroad and participates in industry events. At times, you may come across him while visiting Aquila del Torre, as he is intent on planning his next trips.
Defining him simply as a tractor driver would not do him justice. Mihai is a true expert and is passionate about engines, infusing his technical vocation in all Aquila del Torre activities. He is the guardian of all mechanical equipment and is able to solve the most complex situations in the workshop and in the vineyard.
Teamwork is at the core of our philosophy. Teamwork is the blending of people who have worked together for years with full knowledge and life lived in the territory. Our group of experts in the countryside is in charge of the daily work and maintenance of the vineyard throughout the year. They also are at the heart of the harvesting team in the fall. Getting together is a start, doing something together getting to know one another is progress. Working together is success.
We believe we are the caretakers of the biodiversity that is present on our farm and we work the soil with respect and attention to preserve the natural inclination of the land.
The Vineyard First
This is the idea that has brought Aquila del Torre to practice organic farming and then to approach Biodynamics. We manually harvest all the grapes so that selection can be carried out with extreme care in the vineyard.
Our first certified organic harvest dates back to 2013. With its incredible biodiversity, this is exactly what the territory was demanding. Since 2015, we have followed the principles of biodynamic agriculture, distributing the main preparations during the year, using green manure and allowing the land to grow spontaneous grasses to increase soil fertility.
The painstaking care and attention coupled with a pruning team with many years of experience ensure a constant quality in the cultivation of plants resulting in a fruit that perfectly expresses its territorial features and is ready to be transformed into wine.
We use animal traction to work the soil as this enables us to not over-compact the earth and to operate in small spaces and on vineyards that grow on slopes.
“Making wine whilst respecting the grapes and the land”.
Uttermost care continues in the cellar with a respectful transformation phase in order to enhance the soil and climate characteristics of each vineyard.
The modern and well-equipped multi-story cellar hosts all phases of wine production, from the sorting table to the pressing area. A room reserved to the natural drying of the grapes is located in the most moistureless and ventilated area of the cellar.
White grapes undergo a simple and careful winemaking process that respects the origin of the fruit, using the fermentation of indigenous yeasts and the aging on the lees (sur lies).
Red wines are the result of a gentle maceration of the skins and are then produced thanks to spontaneous fermentation and accurate aging in the cellar to enhance the wine’s finesse, elegance and longevity components.