The cellars are located in an 1884 farmhouse, which had once been used for the production of parmesan, and is based in the Emilia-Romagna region in central-northern Italy, between Emilia and Parma. The farmhouse is now surrounded by the family's 15 hectares of high-density, low-yielding, cordon-trained vines, which are all of a high quality, and planted on alluvial, gravel soils.

In these cellars, Paola Rinaldini and the team produce a range of red, white and rosé wines, but they are perhaps best known from their top-quality sparkling lambrusco - some of the best made in the region - which they make using the Champagne method and they still use the riddling process.