‘But Jemma has her own job,’ Salvatore returned. ‘Graziella helps me with the computer.’ Salvatore didn’t like computers whereas Graziella was tech-savvy.

As today’s battle was all about saving his home, Piero moved on. ‘We had agreed selling to Binotto’s was too big a decision to be hurried but now we’re being pressured.’

‘Graziella—’ Salvatore began.

Piero lifted a hand. ‘I know Graziella is in a hurry. But why are you?’

Salvatore bristled. ‘I’m seventy. I want to retire, to travel and enjoy life.’

Piero got up and crossed to the drinks station. Espresso greased the wheels of any meeting. He sent his father a level look. ‘You could take eight round-the-world cruises without selling a stick or stone. You could leave the running of Tenuta Domenicali and have plentiful income from your share.’

Emiliano jumped in. ‘But you don’t want to work here, Piero. Two years ago, the only way you’d stay was if you could work four days a week instead of five.’

Piero conceded the point. ‘It’s no secret that I want to sell Tenuta Domenicali. But not at the expense of my home and that of Lucia and Durante.’ He passed the first espresso to Salvatore but looked at his brother as he continued. ‘I can see why the deal’s attractive to you. You want to stay. They’ve offered you the role of winemaker. You’ll get a huge lump sum, a salary and a reduction in responsibility.’ Piero paused. ‘And keep your home.’

Emiliano scratched his close-trimmed beard. Although he was mature in most ways, happily married to Jemma and a father to Cristian and Camilla, he had a boyish tendency to follow the glossy magazines when it came to trends.

Salvatore beetled his brows. ‘We understand you’re being asked to make the greatest sacrifice Piero but the vineyard has been on the market for over a year and the Binotto deal is the only one on the table.’

‘I’m being asked to make the only sacrifice,’ Piero corrected softly. He passed an espresso to his brother and stared out of the window at the stone buildings of the winery or casa vinicola, its great stainless-steel tanks visible through the open door. Although his role wasn’t wine-making he knew every corridor, every step and stone, where every barrel and closure waited. The voices of winery workers filtering into the office accompanied his every working day.

Salvatore said heavily, ‘The vineyard is steep and small. The grapes have to be harvested by hand and we can’t compete with the prices of wine from the big vineyards.’

Piero collected his own coal-black espresso. ‘We produce a quality, boutique product, which hand harvesting is part of. We don’t compete for the supermarket shelves. We have prestigious clients like Harvey Nichols and Harrods in London and restaurants all across Europe.’