Stefano Amerighi

Stefano Amerighi founded his company in 2002, and in a short time has managed to establish itself on the national scene. He is well-known for his winemaking skills as well as his ethical and traditional approach.

Stefano's wish is to produce a grand Syrah through the farming traditions of the family, passion, knowledge in the world of wine and the practice of biodynamics.

In order to reach this objective, Stefano identified an area that would provide suitable terroir for the clones and selections of Syrah. The area is Chiuso di Cortona, named Poggiobello di Farneta, in the middle of which are two south and south-east exposed hills closed within an old pebbly street to the west, a grove to the south and a ridge to the east to complete the panorama.

Beyond the production of a high quality wine, Stefano also wishes to make the company into a laboratory for the sustainability of agriculture. Today, Amerighi's intention is to propose a natural practice as an alternative to conventional agriculture through the cultivation of cereals, vegetables and fruit to the breeding of animals, together with the production of a great Syrah!

The vineyard

The running of the vineyard abides by natural viticulture and biodynamic agriculture: pruning and the working of the ground are done according to lunar and planetary phases; phytosanitary defense is entrusted solely to the use of copper and sulphur distributed in minimal quantities, thanks also to maceration and the use of natural infusions, biodynamic preparations allow the enlivening of the soil and avoid any kind of fertilizing and winter ploughing which structures the land during the cold season.

All this is done to successfully bring the healthy bunches to maturation and to create a vinification totally free of corrective and chemical products.


After de-stemming, a part of the grapes are left whole and another part is slightly foot pressed and manually placed into small concrete vats without the use of pumps. Fermentation is automatic, without selected yeasts, sulphur and controlled temperature. Refining is carried out in wood and cement for 14 months and the wine is bottled without filtration or stabilization.