Marco and his father Aurelio moved from Parma to Pastorello back in 1992 to start what’s now a tiny, characterful farm. Their home vineyard is just a hectare, surrounded by forest, which means they can farm truly biodynamically without any interference from neighbouring plots.

They work an extra hectare or so spread across small garden-like parcels around the valley with vines up to 80 years old.
All their sparkling wines are naturally re-fermented in bottle, sticking to the traditional method of the region. Marco’s also diving deeper into still wines and ciders, playing and refining as his confidence grows. Everything stays in steel or fibreglass. A generous man, tastings always come with a hefty slab of Parmesan. To get the best out of these I highly recommend paying your local cheese monger a visit.