We started working naturally in 2006. We farm almost 38 Ha. of vineyard, some of them extremely old, ungrafted, dry-farmed, bush-vines, whose fruit is fermented and macerated for extended periods (from 2 to 16 months) without adding any chemical component in the vines or cellar. We also elaborate two young wines that receive a tiny dose of sulphites (10-30 mg/l) at bottling. This is under demand of the buyers.