Production and bottling of white and red wine as well as grappa and Ticino specialties.
The grapes are grown in our own vineyard in Agra, in complete respect of nature, as they are treated only with organic preparations. After vinification, the wine is aged in barriques for refinement before being bottled. All these processes are always carried out under my personal supervision.
Gold Medal at Cervim - Mondial des Vins Extrêmes, Silver Medal at the Mondial Merlot and at the Grand Prix Des Vins Suisses.
Landscaping with viticulture represents the maintenance of biodiversity even in an agricultural context with direct implications on architecture and urban planning.
Distillates have always been a privileged production, now further enhanced by a gold medal at the 2019 Swiss Spirits Award with the 15-year-old aged Milò.
The passion for winemaking, as the final sign of the grape processing process, has always been the driving force behind Matteo Huber's research.
In 2005, after 15 years of experimentation, he decided to start commercial activity, obtained the DOC certification, and presented two barrel-aged wines from the 2003 and 2004 vintages, with grapes from Gudo.
The winemaking, carried out according to traditional methods, is directly supervised by the winemaker from harvest to bottling. After a two-week alcoholic fermentation and a light pressing with an ancient press from 1848 in the cellar in Breganzona, the new wine is stored in stainless steel tanks for malolactic fermentation. Once fermentation is complete, it is aged in barriques in the Montagnola cellar at a constant temperature and humidity, with a total of four rackings.
After bottling without filtration, the wine is further aged in the cellar for at least 6 months before being put on sale.
"Primo Segno 2004 is not for sale, only the 2005 Merlot Goccia is."
At the end of 2007, the new production of Merlot DOC will be released, obtained with grapes from Meride - Monte San Giorgio.
Grappa production is the basis for Ratafià, produced following the ancient recipe of grandmother Amalia.
The bitter liqueur follows an ancient family recipe and has healing properties despite the presence of alcohol.
Aged apple grappa has always been a challenge for the winemaker, aiming to bring out the scent of the apple while minimizing the alcoholic notes. In this sense, aging in quarter barriques is extremely important, with the first batch aged for 7 years, while future batches will depend on the vintages.
