The son of a grain merchant, Roberto Ceraudo grew up in the Calabrian countryside and dreamed of having his own land. In 1973, he borrowed money to buy an abandoned 100 acre estate in Strongoli Marina, in the hills above the Ionian coast, just south of the Cirò wine appellation. This area is naturally suited for growing grapes thanks to the natural predisposition of the terrain and the short distance from the sea. Today Ceraudo produces nine wines, all under the Val di Neto appellation, gorwing a variety of local and indegnous varietals. Viewed as a poineer in the region, Ceraudo became the first in the region to bottle a dry white made solely from the local Pecorello variety and in 1987 converted all operations to meet the organic certification. Committed to a natural way of grape growing and winemaking, Roberto believes in leaving nature to follow its own rhythms. The winery has become an icon of excellence and good practices, based on a strong green ethics and producing some of the most exciting wines in Italy. At 68, Roberto Ceraudo works with his three children, Giuseppe, Susy and Caterina. He is a local legend, renowned for his wines, olive oil and a Michael starred restaurant which is now run by daughter Caterina, one of Italy’s most celebrated young chefs.