MEGIXTONE is my wine and represents a projection of myself. Making wine is not easy at all. The challenge is what excites me the most, and so, starting from scratch, I embarked on this adventure. We are not talking about digital, but about pure matter.

Here, mistakes are paid for with time and money. When you make wine in a certain way, peasant labor and mental and spiritual labor are equally valuable. Before this experience, I was involved in music for many years. I used to write songs for my band and everything in my life was related to the world of music. Musical discipline is very rigid and flexible at the same time. There is a strongly creative aspect that influences the writing and interpretation of an original piece. The construction of an arrangement is both art and science. Insights are essential for accurately conveying one’s mood, but rules are rules.

One must know and follow the rules if they wish to achieve a specific result. Consider intonations, harmonies, and keeping perfect time with the metronome. These aspects are more science than art, and their importance is only clear when discipline falters. Approximation has never produced great works, and this has been a significant life lesson.

After years of dedication, study, and refinement on the instrument, one realizes that playing in a band or orchestra is a completely different experience. New variables come into play that can either give additional momentum compared to a solo performance or weigh down a performance. In this context, I learned what balance, synchronization, rhythm, and the power of pauses truly are.

Among the various musical instruments, there are certainly hierarchies that govern their presence in a piece. Humanity greatly appreciates the voice, especially in the modern era in which we live.

All of this served as a key for creating my wine. The science of enology is very rigorous, as are ampelography, agronomy, microbiology, and the art of pairings. I studied and delved into all these subjects both empirically and theoretically, but creating a great wine is something more. I wanted to take a new path, full of instinctive choices made with conscious and mature technique. Just as in music, in wine I found a means to communicate myself.

My idea is to create a GREAT LUXURY ITALIAN WINE, IN THE MOST NATURAL WAY POSSIBLE, and to achieve this, music has taught me how to put everything in its place. Different types of soil produce different grapes and different wines, varying ripeness yields different grapes and different wines, and similarly, exposure to the sun, airflow, and the presence of underground water veins in specific points of the vineyard give rise to different elements.

Just as an artist’s palette is rich with colors that can create infinite shades, I wanted to create my elements to compose a unique musical melody that would resonate in my wine.

Twelve different types of soil are my rhythm section, where a perfect grape is paired with that soil, which I see as the bass; managing water resources can be like an equalizer, able to accentuate freshness, which I perceive as the high and sharp frequencies of a piece. Harmonizing with ripeness and the sunniest areas—everything must be perfectly in place. An impeccable performance represents the harvest, where I have completely abandoned the idea of dropping clusters into crates, instead embracing a gesture of almost cradling each individual fruit with the delicacy and attention typical of a pianist like myself.

Everything becomes of utmost importance, like the harvests that take place up to thirty-six times each year to capture all the different tones—from the crisp and energetic, thin and delicate grapes of mid-August to the powerful grapes of October and November, rich in deep bass notes, energetic tones with such high volumes that they make your stomach vibrate like a bass drum hit.

THIS IS HOW I PRODUCE MEGIXTONE, THE WINE THAT BECOMES MUSIC AND THE MUSIC THAT BECOMES WINE.

15 YEARS OF RESEARCH TO BRING THE FIRST BOTTLE TO LIFE

In life, I’ve never been in a hurry. Knowing how to wait is an often underestimated skill. MEGIXTONE would never have existed if I had been in a rush, especially in a rush to monetize. When you decide that you want to make the best wine possible—and even impossible—you can’t be in a hurry, but there’s a vast gulf between saying and doing. Fifteen years is not an entire lifetime, but it is a significant portion of it. Considering that I am forty, I’ve spent more than a third of my life dedicated to this project.

The reason is simple: I love excellence, and I don’t care for half measures. Taking on such a challenge has given me great satisfaction. There was never any doubt about what I was doing, though the difficulties were many. Convincing my family to support me in this challenge was perhaps the hardest thing. Convincing them of what, exactly?

Convincing them that making a great wine, perhaps the greatest ever made in Italy, was entirely our choice. My clear intention did not include having a good energy spent/results obtained ratio; I focused solely on achieving the result I wanted: AN EXCEPTIONAL WINE, OUTSIDE THE BOX, IN A SECRET YET HIGHLY SUITED TERRITORY where, for decades, perhaps the will and courage to fully believe in its potential had been lacking.

Not giving up was crucial; in the face of mistakes and failures, every “discord” and inaccuracy makes it easy to lose direction. My fortune was in adhering to one single rule. This clear and precise rule can be described in one word: FORGET. Exactly, FORGET everything the experts had told me, FORGET everything that was said about Italian wine, FORGET everything about the reputation of regional wine, and above all, completely forget and eliminate from my mind this phrase: “IT’S GOOD ENOUGH.”

A saying, a way of thinking that, all too commonly—especially in moments of difficulty and weakness—is the cause of failure in the precise pursuit of excellence. When things are going well and we achieve what we are striving for, it is relatively easy not to give up and to keep visualizing the result we are aspiring to, whether it is near or far.

There comes a moment when the unexpected occurs, or we have invested a lot of time, money, and effort into an activity that we believed would reward us with an optimal result in line with our expectations. It is precisely in this situation that the unexpected happens, and what we hoped wouldn’t happen actually does—something we knew could happen, but we desperately hoped it wouldn’t. The reason for this hope is that facing that event and acknowledging it would mean starting over from scratch. Throwing away all the work done, reorganizing our thoughts, understanding what went wrong, and starting again to win the challenge at all costs.

When this happens because you’ve reached 50% of the result you wanted to achieve, it’s easy to convince yourself that this is the right choice to make. But when you’re at 99%, it’s much more difficult to move away from “IT’S GOOD ENOUGH.” Several times, and for several years, I made this choice, being very critical of myself and welcoming all the critiques and comments about the wine I was producing. The only advice I chose to reject were those urging me to be satisfied with what I had achieved, because after all, “IT’S GOOD ENOUGH.”

KNOWLEDGE OF THE GREAT WINES OF THE WORLD

The world of great wines has always fascinated me, and with my first savings, I began spending exorbitant amounts to gain access to the most exclusive bottles in the world. For me, it was essential to deeply understand the reason for the prestige of certain bottles, and how else could I achieve this if not by tasting them repeatedly?

I also enjoyed making important comparisons between stellar wines and those that are simply fine to grasp their differences. I met many producers of great wines, trying to understand what made them so unique and what their story was. I quickly realized that the path of practice was the right one.

Sommelier courses are not for me.

Often, one remains too attached to dogmas that do not align with my reality. Tasting and experiencing the product firsthand gave me an awareness that many wine enthusiasts would love to have. What was the world of great wines offering?

Burgundy, Bordeaux, the Rhône, Piedmont, Tuscany, Napa Valley, and many other labels that together could be worth as much as an apartment. This was my school.

The trials I’ve conducted over these fifteen years would not have been enough to give me the confidence that I had achieved the result I wanted. Fundamentally, I needed to understand what the world of great wines had to offer.

The allure I felt from bottles, whose names I prefer not to mention, was immense. It was necessary to explore the old vintages to understand the essence of liquids that cost tens of thousands of euros.

I delved as far back as the early 1940s to grasp the history and evolution. Then, a question sparked within me.

WHY are these great wines, especially when drunk young, so difficult to enjoy? After a wonderful evening of opening bottles without counting the drops consumed, why are we inevitably faced with a difficult, heavy, and tiring morning where all the beauty of the previous evening is converted into a myriad of side effects? And why, on the other hand, are there simple wines costing just a few euros that, while they may not embody elegance, are able to gift us with wonderful mornings, leaving us in great shape after evenings of abundant toasting?

I want to emphasize that what I described is an entirely personal situation, experienced and perceived by myself.

In talking and comparing experiences, I discovered that I wasn’t the only one to feel these discomforts, so I decided to commit myself to combining the two: the elegance of the great fine wines, among the most important in the world, ready to amaze guests, friends, enthusiasts, and the greatest collectors; and the genuineness, digestibility, and goodness of the simple country wine that even the great Veronelli praised.

Thus, MEGIXTONE was born, THE GREAT LUXURY ITALIAN RED WINE, CREATED WITH THE UTMOST CARE TO PRESERVE THE CHARACTERISTICS OF A WINE MADE WITH THE GENUINE WISDOM OF THE PAST. Combining elegance and exclusivity with a commitment to extremely genuine practices—this is my challenge.

GREAT VALUE FOR MONEY? NO THANK YOU! ONLY THE MOST EXCLUSIVE QUALITY IN THE WORLD!

We often hear about value for money as the factor to pursue at all costs for the products companies try to sell. I am aware that for most people, even the well-off, this is important, but this obsessive search can lead us astray. It can result in purchasing a product that ends up being different from what we truly wanted, simply because it had a great value for money.

MEGIXTONE IS NOT A PRODUCT WITH A GOOD VALUE FOR MONEY. THOSE WHO PURCHASE A BOTTLE OF MEGIXTONE WANT ONLY THE BEST; A WINE THAT FEW IN THE WORLD CAN HAVE.

I believe this is a significant innovation for the world of FINE WINE, where the focus on prestige and exclusivity has always been the cornerstone of the brands, overshadowing other qualities like naturalness. Pursuing this goal undoubtedly requires a substantial investment of time and taking on a very high level of risk.

For this reason, it took a lot of time and hard work to create a product that had never been seen before in the fine wine market. A great luxury wine that is extremely attentive to natural practices. This requires a particular expertise that, if not properly developed, can compromise the entire harvest in the vineyard and result in the loss of the product in the cellar. Even MEGIXTONE could have an off year, and for this reason, I have decided not to commercialize it in such cases. This, of course, results in a loss of profit, just as I chose to proceed over these fifteen years by not commercializing the product.

Just as the name MEGISTONE suggests, from which MEGIXTONE is derived (all the particles of all the past, present, and future universes), the attention dedicated to the production of MEGIXTONE wine is infinite, as are the countless details that make up this project. A product that is meticulously focused on quality at any cost, because for this wine, I want nothing but the best. MEGIXTONE is a wine without half measures. Every collector and passionate wine lover can discover a unique experience in terms of exclusivity and an infinite attention to the best enological and agronomic practices that are virtuous for human life.

Many wonder how it is possible that such a product was born in a lesser-known wine region. I believe it was fate that led this region to start proving that something unique can be done here as well. This was made possible by a visionary who refused to accept the limits of his territory, who did not accept the vulnerabilities of ancient practices, who did not accept making a wine by lowering the quality of the grapes to a commercial level, and who refused to seize opportunities for volume at the expense of quality.

From the 2021 harvest, only a few hundred bottles are available, and in subsequent vintages, just a few dozen. Nature decided to grant me these opportunities, and I seized them to create the best wine possible.

The delicate balance of MEGIXTONE unfolds along a fine line that passes through soil analysis, the identification of micro-zones, the cultivation of fruit in perfect harmony and synergy with the underlying soil, embracing the surrounding environment. This is achieved through a dynamic approach to yields for each individual plant to obtain diverse, complementary fruit that can introduce distinctive and valuable elements within MEGIXTONE.

MEGIXTONE is the result of alchemy and harmony. A fil rouge, typical of a musical composition, indissolubly binds all the essential elements: the environment, the types of soil, the variety of grapes, the cultivation method, the yield per plant, the thirty-six harvests of each vintage, the dozens of winemaking techniques used and blended together, the aging process, and the exclusive use of glass as the pure material in contact with the juice.

All this is necessary so that the result is unique, exceptional and unrepeatably elegant.