Our way of working coincides with our philosophy. To produce wine we do not need invasive treatments but rather a lot of knowledge both in the vineyard and in the cellar. It is very important to be able to obtain healthy grapes. We therefore believe in the most natural intervention possible in the vineyard, eliminating the use of any chemical or synthetic substance. Even in the cellar we try to respect our philosophy using the knowledge accumulated over the years. We do not use selected yeasts and we do not alter the wine in any way.
IN THE VINEYARD
In the vineyard we operate organic farming, we have abandoned any synthetic compound. We only use copper and sulfur. We are firmly convinced that a great wine is born above all from how we work in the field.
IN THE CELLAR
We do not use selected yeasts in the cellar, but we let the must ferment spontaneously. We do not make corrections, filters or changes of any kind. We therefore try to improve the uniqueness of our products.
