Anyone who wants to understand how a wine from Il Poggio comes to life is welcome here.

It begins outside, among the rows of vines, where we will tell you the story of these soils, the way the land is worked, and the reasons behind certain choices. Then it moves into the cellar, where spontaneous fermentations and long macerations turn grapes into something alive. It ends seated at a table, with four wines in front of you and something to eat: homemade bread, Piacenza salami, a piece of Grana Padano. The kind of afternoon snack that has always been made around here.

You don't need to know anything about wine to come. All you need is the desire to enjoy yourself, in good company.