THE PROJECT
Priverno, Lazio region, one hundred kilometres in the south of Rome, halfway between Naples and
the eternal city. Close to the Monti Lepini, between the Agro Pontino and the Ciociaria area, a few
kilometres from the Circeo National Park. We are in the Amaseno river valley, today a land of
broccoletti, artichokes, Itrana olives, and buffalo farms. On the sidelines, hidden and forgotten, the
vines, those that resist. With the collapse of the agricultural economy, many vineyards have been
explanted or abandoned. They remain, precious, small particles of old vineyards rich in biodiversity,
with fruit trees and aromatic herbs that grow spontaneously.
The Amaseno river valley. Starting from the left clockwise: Priverno and the Monti Seiani, the Monti Lepini, Roccagorga, Maenza and
Roccasecca dei Volsci.
Sete is an agricultural, social and cultural project born in 2013, our mission is to save that old
Vineyard remaining in the Amaseno river valley, precisely in the territory of the municipalities of
Priverno, Roccagorga, Maenza and Roccasecca dei Volsci. Our mission is to valorise the native
vines varieties, recovering and vinifying separately the grapes of each single vineyard particle. We
want to cultivate the land in harmony with nature and tell throughout its wines the stories of the place
where we were born and where we grew up, the land where we came back and where we decided to
stay.
SETE: NOTHING TO ADD!
In these years we have come across a continuous and pleasant discovery of taste, acidity and
flavor, characteristics that give wines a precise identity that culminates in an strong drinkability.
SETE wines are grape juice fermented naturally with wild yeasts, without use of chemicals, neither in
the vineyard (BIO/Organic Cerfification), nor in the cellar and without added sulphites. We are lucky
to manage old vineyards, rich in biodiversity, with fruit trees, wild herbs and uncontaminated soil. In
the vineyard, as in the cellar, our intervention is minimal. When the season requires it, we use in low
doses only bourdeaux mixture and wettable sulfur, no other intervention. Field and cellar works are
almost manual. The musts naturally ferment on indigenous yeasts. They are decanted a couple of
times and do not receive any addition of sulphites, at any stage. All wines are neither clarified nor
filtered and are made exclusively from grapes grown without using any chemicals.
Can't find what you're looking for? Reach out to us at (845) 340-9463 or hello@kingstonwine.com for special orders/requests!
