MANIFESTO
SETE 
is a deep-rooted yet visionary project, an act of agricultural resistance and 
recycling
MANIFESTO
SETE s a deep-rooted yet visionary project, an act of agricultural resistance and recycling
Agriculture and wine are experienced as
The farm was born in 2013 after a meticulous mapping of the old vineyards in the Amaseno river valley. This led to a continuous exchange with the local elderly winemakers: a dialogue based on listening and trust that allowed us first to collaborate with them, and then to take over and save the vines. It has been a journey of recovery pruning, conversion to certified organic farming, and a bureaucratic census to officially register these historic vineyards with the Lazio Region, with the goal of giving a future to an agricultural and cultural heritage that was at risk of disappearing.
L’azienda agricola nasce nel 2013 dopo un lavoro meticoloso di mappatura dei vecchi vigneti nella Valle del fiume Amaseno. Da lì è nato un confronto con gli anziani vignaioli del posto: un dialogo fatto di ascolto e fiducia che ci ha permesso prima di collaborare con loro e poi di rilevare e salvare le vigne.
Un percorso fatto di potature di recupero, conversione all’agricoltura biologica certificata e censimento burocratico per registrare ufficialmente questi storici vigneti presso la Regione Lazio, con l’obiettivo di ridare un futuro a un patrimonio agricolo e culturale che rischiava di scomparire.
PRIVERNO E I COLLI SEIANI
MONTI LEPINI
LA VALLE DEL FIUME AMASENO
A UNIQUE LOCATION
Priverno, Lazio. One hundred kilometers south of Rome, nestled against the Lepini Mountains, between the Agro Pontino and the Ciociaria, just a few kilometers from the sea and the Circeo National Park. Here, old vines grow in soil composed of red clay and silt, with slight traces of sand and limestone. A unique geographical location, where mountain currents meet coastal breezes.
SOILS
We are at the exact point where limestone rock gives way to maritime influence. The red clay and silt soil is the result of millennia of alluvial sedimentation: torrent water, descending from the limestone mountains, washed the rock for centuries, depositing minerals and iron oxides before draining away without stagnation. This constant passage has left a vibrant and profound mineral imprint in the earth.
Agricultural System
& WINERY
01
Agricultural System
Our grandparents' generations did not know the theoretical definition of biodiversity, but they practiced it through subsistence farming based on polyculture and absolute respect for natural cycles. Here, this spontaneous legacy is alive: centuries-old oaks, fruit trees, and olive trees coexist with the rows, protecting and nourishing the vines. We safeguard this ecosystem by cultivating native varieties—Ottonese (Bombino Bianco), Moscato Bianco, and Malvasia Puntinata above all—through an artisanal approach and certified organic farming (Suolo e Salute).
02
Winery
Matter transforming without constraints. We interpret macerations and explore the expressive potential of the grape variety, the terroir, and the vintage through spontaneous fermentations, indigenous yeasts, and zero added sulfites at every stage of vinification. We do not seek a standardized product, but a living, whole food in constant evolution.
01
Agricultural System
Our grandparents' generations did not know the theoretical definition of biodiversity, but they practiced it through subsistence farming based on polyculture and absolute respect for natural cycles. Here, this spontaneous legacy is alive: centuries-old oaks, fruit trees, and olive trees coexist with the rows, protecting and nourishing the vines. We safeguard this ecosystem by cultivating native varieties—Ottonese (Bombino Bianco), Moscato Bianco, and Malvasia Puntinata above all—through an artisanal approach and certified organic farming (Suolo e Salute).
02
Winery
Matter transforming without constraints. We interpret macerations and explore the expressive potential of the grape variety, the terroir, and the vintage through spontaneous fermentations, indigenous yeasts, and zero added sulfites at every stage of vinification. We do not seek a standardized product, but a living, whole food in constant evolution.
