De Quarto Vitivinicoltori

We have been winemakers in Lizzano, between Taranto and Manduria, for five generations, in the area of choice of Primitivo di Manduria. Our vineyards are located one kilometer from the sea and we vinify, personally and integrally following the supply chain, grapes owned and from native vines in the ancient family millstone, according to the organic and natural method, with the aim of obtaining wines that express authentically our territory.
Born of a synergy between nature and man's work, our wine is an artisanal product, supported by a deep knowledge of the territory and experience in the winemaking technique, with the least possible technological intervention, therefore without the use of chemical additives and manipulations that alter its characteristics.
The vineyards are planted at high density on calcareous soils and are affected by the breeze coming from the nearby sea, and the yield of the grapes is very low; irrigation, weeding and fertilization are not carried out and a virtuous coexistence between plant and animal species is requested in the vineyard. Through manual harvesting, healthy grapes are selected to be taken to the cellar, where, without the use of adjuvants and chemical additives, the must ferments spontaneously with indigenous yeasts and filtrations are carried out above 10 microns, to offer a clean but which preserves its organoleptic characteristics; practices that alter the physiognomy of the wine are also banned, such as micro-oxygenations, acidity adjustments and the addition of other substances and additives.

We believe that wine is not produced in the cellar, but that it is obtained first of all in the vineyard, selecting healthy grapes and following the spontaneous inclination of the plants and the vintage. This is why we choose to vinify only in stainless steel and purity, to bring out the characteristics of the grape, without undue and forced influences, and to differentiate the labels through maturation, selection of grapes and macerations, following the local winemaking style. Our greatest satisfaction is to try to enhance our land, which we love deeply, by offering healthy but at the same time valuable wines, which we ourselves first drink proudly and with confidence.


We only produce natural wines from our own selected and local grapes, grown in family-owned vineyards. We take care of and control every step, from the cultivation, through the vinification in our ancient cellars, to the bottling. Our aim is to offer fine and wholesome wines that express the authentic flavors given naturally by the terroir; so each wine is produced with the relative variety only and we refuse to alter them during the winemaking. All the bottles have European quality marks (DOP and IGP) and organic European certification.
"" Natural wine "" means that we get (not "" produce "") our wine with the less invasive human and technological intervention both in vineyards (we don't use treatments involving synthetic chemicals that would get into plant lymphatic circulation); both in cellars (and that's why "" natural "" means more than "" organic ""!), where we cannot use any chemical, animal or plant origin product.
are our wines' characteristics:
So, technically, we start from organically grown and hand-picked and selected grapes, in dry-farmed, low-yielding and family-owned vineyards. We don't use any pesticides, added sugar, cultivated yeasts, foreign bacteria, or enzymes; nor adjustments for acidity, or external flavor additives, including those derived from new oak barrels, staves, chips, or liquid extract: we don't use barrels in order to not affect our wines' original flavor and taste; nor additives for color, mouth-feel, minerality, etc .: no additives at all; minimal filtration, with spontaneous or natural precipitation; and minimal sulfites: 1/3 of conventional wines, 1/2 of organic wines.
We use a minim amount of sulfur while growing and we can also use a very little quantity of sulfites while bottling, in order to preserve most unstable wines (such as white or sweet wine). The amount is 50 mg / l for white and sweet wines, 30 mg / l for red wines: 1/3 of conventional wines, 1/2 of organic wines, which is the quantity developed naturally by the grapes themselves.
The natural wine comes from a minimal technological intervention in the land, in the grapes and the wine itself, without the use of chemical additives and man's manipulations. These complex methods require a deep understanding and knowledge of both the vineyard and the winery.
The natural wine is produced in low rather than industrial quantities by an independent producer. The vineyards have low yield per plant and grapes are healthy and free of pesticides; lands are suited to the production of grapes which are harvested by hand with special attention to the integrity of bunches. The grapes do not undergo any chemical treatment nor weeding, no added sugar, enzymes or additives. The fermentations are spontaneous, without the addition of selected yeasts in the laboratory but only yeasts naturally grown in the vineyard; acidity adjustments are excluded as well as micro-oxygenation and reverse osmosis treatment.