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Stefano and Ferruccio Pizzamiglio approach their commitment to cultivating vines and crafting wine with a blend of heartfelt passion and scholarly precision. Originally destined for the medical field in Milan following in their father's footsteps, they instead found themselves captivated by the allure of the wine lifestyle.

During the 1980s, the brothers acquired land in Vigolzone, their mother's hometown, and embarked on turning their vision of terroir-driven wines into reality. While Ferruccio primarily manages the administrative aspects of the business, he readily lends a hand wherever necessary. Stefano takes charge of both the vineyards and the cellar. Noteworthy pioneers in Emilia-Romagna, they were the first to introduce practices such as grassing of the rows and minimal intervention. Their current focus is on producing wines with minimal or zero sulphur. While their practices are largely organic, they view the transition to 100% organic as a long-term objective.

Today, the estate spans eighteen hectares in the wooded hills of Piacenza. The terroir boasts a richness in minerals, particularly iron and manganese. The brothers cultivate eight grape varieties, resulting in eight distinct wines, each with its own unique character. In addition to their winemaking endeavours, the brothers and their wives operate an agriturismo and restaurant, along with a wine museum and library.