David Gentile and Marco Giuliani grew up as friends in Abruzzo, Italy and then, as childhood friends do, they lost touch in their later teen years. When they reunited after college, it was with a shared passion for wine, natural wine, in particular and they decided to try their hands at making it together.
They began their journey by working in the vineyards and cellars of winemakers they respected, trying to learn as much as they could about regenerative agriculture and the more primitive style of winemaking that they gravitate towards. When they started to produce their own wine their approach was one of avid experimentation.

At first things didn’t go well. Their must would not ferment, their machines would break and their rookie mistakes were the stuff of legends. But soon enough they began to understand their terroir and not long after the wines that have made Lammidia such a darling began to take shape. Or, as the story goes, grandma Antonia walked into the cellar and performed ‘the mmidia’ an ancient ritual that cast out envy or the evil eye. The stuck fermentations began to bubble up right afterwards. Beside saving their wine it is also the inspiration for the winery's name.

Located in the Gran Sasso National Park and Monti della Laga, the Lammidia winery is located in old converted farmhouses in the hills 600 meters above the Civitella Casanova and Villa Celiera. David and Marco work with Montepulciano, Trebbiano, Pinot Noir and Barbera, as well as a few other known and unknown varieties grown organically and biodynamically that they purchase from close friend near their winery. They work side by side with them, allowing them to understand the fruit that heads into their cellar.

That cellar has never seen any modern chemicals and everything is done by hand. This is very laborious but the pair have surrounded themselves with a community of friends and family that believe in what they are doing and are always there to lend a hand , willing to work for lunch, fantastic wine and good times .

The wines are fermented and concrete and amphora that they built themselves. They also use a little bit of steel and fiberglass as well. The whites like the reds are skin macerated. In their ten years of working together, they’ve produced about 60 labels, all imprinted with their motto: “uva e basta!” (grapes and that’s it). No technology, no chemicals, no fancy tricks; just grapes and a few hands getting dirty in the soil.

The resulting wines are vibrant and living tributes to the hills of Abruzzo. They are electric, fresh and funky with brash aromas and flavors of fruit, flowers, herbs, minerals and earth. A fixture in the world's most celebrated natural wine establishments, it is easy to see why these wines are so loved. They are raw and complex while being imbued with the joyous nature of the wonderful humans behind them.