The company Azienda Agricola Roberto Ceraudo is located in Calabria, in the territory of Strongoli Marina. This area is naturally suited for growing grapes thanks to the natural predisposition of the terrain, and the short distance from the sea, 60 m a.s.l. The farm is immersed in a Mediterranean garden, surrounded by century-old olive groves and scented citrus groves. This location ensures an optimal temperature range between day and night. In 1992, Roberto Ceraudo started to produce organically on his farm achieving, after the initial difficulties, excellent results especially regarding product quality. This resulted in the farm being considered at a regional level a ”Leading business” certified by ICEA for the Calabria region.

The farm is spread over an area of 60 hectares of which: 20 hectares of vineyards having a potential production of 50 tons of wine, 38 hectares of olive groves with 7,400 trees and a production potential of over 40 tons of oil.Vineyards and olive groves embrace a central unit comprised of the baronial group of houses dating back to the 1600, the cellar, the oil mill and the farm stay facilities, flanked by a quaint small church. The farm stay facilities originate from the renovation of these buildings, duly converted in large and comfortable apartments.

The most recent jewel added to casa Ceraudo is the Dattilo restaurant, a unique architecture in a refined and elegant setting with interestin wooden arches and century-old exposed stone walls. In November 2011 the restaurant was awarded the prestigious Michelin star.Vineyards and olive groves embrace a central unit comprised of the baronial group of houses dating back to the 1600, the cellar, the oil mill and the farm stay facilities, flanked by a quaint small church. The farm stay facilities originate from the renovation of these buildings, duly converted in large and comfortable apartments.

The most recent jewel added to casa Ceraudo is the Dattilo restaurant, a unique architecture in a refined and elegant setting with interestin wooden arches and century-old exposed stone walls. In November 2011 the restaurant was awarded the prestigious Michelin star.

For more than 35 years we have not used chemical products on the land, on our plants or during processing. Perhaps not everyone knows that such a virtuous approach brings many problems at the outset. First and foremost there is an immediate reduction in production that lasts for a number of years. Chemical farming produces ten times as much, but eventually destroys the land so that it is virtually unusable.

We are proud to have chosen the opposite approach. We are proud that we cultivate our land as if it belongs to all. The land is the most precious resource owned by mankind, an asset to be preserved with the greatest care at any cost. We are proud to be a company that is concerned with growing profits not through quantity but through the increasing appreciation of that market sector for which quality is the driving factor.

From pioneers we have become a "ground breaking company" on a regional level. Rather than treating with chemicals, we undertake complex work aimed at preventing parasite attacks, using Stevenson screens and pheromone traps based on sexual attraction. The result is that the plants develop antibodies and become stronger every year. All the production phases are internally managed, creating a micro-system that is similar to that used in the farms of years gone by. Grafting in the field, grassing...our techniques are ancient, but this does not mean that we don't welcome real innovations: the cellar, press, agritourism and the restaurant are completely powered by photovoltaic panels that make them energy self-sufficient.