La Quercia’s vineyard and estate are run by four friends – Elisabetta, Antonio, Luca, and Fabio – who met each other while working at a big winery in the late 80s. At the time, Elisabetta had just started her career in the administration department, Antonio specialized in oenology, Luca was Sales Manager, and Fabio was a cellar man. In 2000, the quartet came together and acquired a small winery where they had previously served as consultants.
This small winery is La Quercia – a property that stretches across 12 hectares of vineyards, three hectares of olive tree groves, 400 square meters of oenological plants, and has a productive capacity of 4000 hectoliters of wine. Their focus is to produce quality and healthy products through environmental sustainability, organic farming and low-intervention winemaking to capture a sense of place from farm to bottle.