A little bit of history. 

Left the financial markets and became a farmer in 2010 planting the large vineyard in the sunny and ventilated karst valley in front of the two houses Dolina and Dolinetta. In 2013 we planted the vineyard 'Terrazze' above the pool. Then in 2015 we built the underground winery and since them we integrally produce and bottle our wine. In 2016 we started the four year biological conversion period - from 2020 we are certified organic! Finally in 2020 we planted the small vineyard in front of the Bungalow. 

But all our efforts where not limited to the grapes, we planted 250 olive trees, whose fruits are still to come and more than 150 fruit trees. Other initiatives like our bees, our hen house and our vegetable gardens complement successfully our life. But it is a lot of work (and very expensive!) To maintain all this we restored 6 rural houses of which 4 are successfully rented weekly. We still have one house to restore that potentially will become a structure 'wine tasting with kitchen'. Our dream....




Azienda Agricola Pian della Chiesa by Ottavio Muzi Falconi and Margot Jacini. We were living a hectic life in London until 2005. Then, in 2010, we decided to change our life and opted for a more natural way of living. We have progressively purchased, in the middle of the Natural Park of Montemarcello, more than 8 hectares with rural houses spread all around. This land was previously cultivated with vineyards and orchard trees but were left abandoned after the second world war.
It has been hard work! Constantly balancing the need to return the houses and the land to their original shape and usage and the natural passage of time. In this way, three beautiful vineyards have grown both surrounded with more than 250 olive trees and majestic oak trees. Last but not least the 6 out of the 7 rural houses have been renovated and are rented out as an ‘Agriturismo’ or short lets.


The larger vineyard, planted in 2010 is situated in a sunny karst valley ventilated by the nearby sea (60% Syrah vines, 20% Merlot and 20% Massaretta, a local red grape). The second and smaller vineyard (600 Cabernet Franc vines), planted in 2015 is in the most sunny spot of the estate in majestic stone-wall terraces. Our 2019 harvest (only 1500 bottles!!!) had made us aware of the volatility we can expect being a certified organic winemaker. Therefore in 2020 we decided to plant a third vineyard between the two renovated houses to stabilize production with Cabernet Franc and Merlot grapes. All our vineyards are south facing and respecting the uncontaminated natural feeling of the area. The vines rows welcomes the sea breeze and unites it with the scent of the forest, thus creating the unique microclimate that distinguishes our wines.


Natural Park of Montemarcello, Lerici, La Spezia. Our vineyards are covering more than 7,000 Sqm at 350 meters above sea level and only 900 meters from the small port of Tellaro. In 2015 we completed the construction of a small but beautiful and efficient underground winery. Our grapes are taken to the winery where we then integrally carry all the process of wine making and bottling.


Indicazione Geografica Tipica - Liguria di Levante (Rosso and Rosato).


Margot is made of a blend of 60% Syrah, 20% Merlot and 20% Massaretta (a local grape variety). 

Margot Terrazze will become overtime a blend of Cabernet Franc and Merlot.

Margottino, our rosée, instead il made by a blend of Syrah. Massaretta and Malvasia.


Guyot system.




The initial period of skin contact begins at low temperatures (15 degrees) to assist the extraction of the aromatic components of the grapes. The wine remains on its skins for some 14 days until the end of the alcoholic fermentation. Then the temperature of the skins are set higher, around 20 degrees, to extract tannins and color and to help the malolactic fermentation. These two fermentations take place in temperature controlled stainless steel vats (only using natural yeasts). No added sulfhites. 

Margot stays then for 6 month in inox containers followed by final 6 month period of bottle ageing. No added sulfites are added.

Margot Terrazze instead is kept for 15 months in a 750 Lt french oak barrel. 

Margottino, our rosée, is instead created by transferring into a different container 10% of the liquid part must on the the next day of the harvest and have a separate fermentation. The liquid had little time therefore to take the red color of the skins.


12% Margottino, 12,5% Margot - 13% Margot Terrazze


Davide Baccigalupi, probably the most well known oenologist of Ligurian wines.


Around 3000-4000 bottles per year of which 1000 bottles aged in oak barrel. Being a certified organic producer our production can fluctuate a lot.


Luca Maroni ‘I Migliori Vini Italiani': Margot 2018: 91/99 points, Margot 2019: 90/99 points. Margot Terrazze 2017: 95/99, Margot Terrazze 2018: 94/99

Tannico's sommelier Simone Virgara’s commented:

  • Margot 2016: 'Ruby red rich in color, with important purple reflections to the eye. Deep fruity nose, full of plums, blackberries and cherries, followed by sharp spicy memories of black pepper. The palate runs along the same road of smell, proving well worked in tannins, good persistence and pleasant aftertaste.’
  • Margot 2017: ‘Intense ruby tending to purple, for the nose the spicy texture is dense with notes of earth and leather. The fruit is intense, full- bodied ripe. The oxygenation gives hints of flowers, chamomile. The spices that emerge tend to the powder of coffee. The taste is tannic, enveloping, good structure, good persistence. Warm. As the wine ages overtime, it self refines to its current elegance whilst retaining its full expression'.