Like hundreds years ago (in general we can say from the -not "father" but- "grand-father" generation to the ancient past): 1) NO CHEMICALS: the vineyards activities are mainly manual, with the use of natural essence and in the critical moment a bit of copper and sulphur, given by hands, directly on leaves and fruits (not to the air). The "nothing" approach comes from many generations, the "low intervention" is not a new for us, then we're stricter than the organic certification (for these two reasons we do not follow the organic certification). Small tests with animals in vineyards are currently active. After the 2023 and 2024 increase of Peronospora activity, we are supporting the develop of a local partnership finalized to a self-made small electric robot for entering in the steep vineyard in rain conditions too. 2) NO ADDITIVES: the extremely minimal approach for the winemaking is permitted by the vocated area in which we are (Fabio Gea is not an enologist). The not use of anything (except very limited quantities of SO2 in the appellations: tipically around 20mg/l, exceptionally reaching 40 mg/lt) is a human need, coherent to the "grand-father" familiar tradition, it's not a way to be different. We do not consider winemaking a championship or an Olympic game, but more a symbiotic way to exist, survive and play, in Nature. The only few actions we can choose are the materials, the shapes and the external environments of the containers. This is actually the main innovative personal guide line of Fabio, developing by himself the first porcelain vases for winemaking in the wine history (2014), studying shapes of the jars (expecially natural horizontal eggs), natural fluid-dynamics and the innovative (paradoxically pre-historic) epigenetic exterior water contest (instead of “human” air…). 3) NO ADVERTISING: the consistent effort finalized to retrace and rebuild the remains of the old village of Bricco di Neive with its small spaces and typical habits, doesn't permit at the moment an active communication of the circular farm at all, considering also the perennial “work in progress”. We do not have a website (we have linked the website of the owned company producing beautiful porcelain and stoneware eggs!) and we do not use any social network. On the other hand, we thank a lot, in this self-description, the job in this sense of the local importers, the wine event organizations and the singular wine lovers, those are permitting to our farm to be known. To a first approximation, we could divide in two families the wine portfolio (about 18 cuvée in 4,5 hectars), half wines (appellation) dedicated to the grand-father-s (respecting as more as possible the "old" school tradition), the other half (no appellation), taking a look back to the dinosaur-s (in her “explosion” of conscious and sub-conscious symbols).