We only work with local varieties: fiano, falangina, greco, aglianico, white and red foxtail. In the vineyard, treatments, when necessary, are done with copper and sulphur. Harvesting, which runs from the end of September to November, is entirely manual.
Spontaneous fermentation takes place in the cellar, without the use of any oenological products, and sulphites are not added at any stage of vinification.

Want to learn more? Read RAW WINE's exclusive interview with Sara of Cantina Giardino, for insights into their background, philosophy and approach.