Tocco di Casauria (Pe) Mormaj was born in 2015 in the heart of Abruzzo, between the mountains MORrone and MAJella. It comes to life from the idea of two entrepreneurs, Andrea and Francesco, distant in residence (the first is from Monza, the second native of Tocco di Casauria) but united in the conception of wine. The company covers 5 hectares where Montepulciano, Trebbiano and Pecorino are grown. The approach in the vineyard as well as in the cellar is absolutely natural, the interventions of sulfur and copper are limited to the minimum necessary. Fermentation takes place spontaneously using indigenous yeasts. The quantity of total So2 in the wines is less than 50 mg/litre. Steel vats and cement tanks are used for vinification, and there is a surprise coming!!!