Our vineyards are located high up in the hills of the Sannio area, near Benevento – between 300 and 500 meters above sea level – on mostly clay-rich soils. Most of the vines are old (around 40 to 55 years) and trained using the traditional pergola (tendone) system. The vineyards are planted with a mix of grape varieties, growing together side by side, row by row, surrounded by fruit trees and olive groves. The younger vines (about 20 years old), planted in rows (guyot), are tucked amidst the olive trees. We try to respect nature and the land as much as possible, keeping treatments to an absolute minimum (practically none in the oldest vineyards), and using no synthetic fertilizers or herbicides at all. To enrich the soil and boost biodiversity, we encourage natural grass cover and use green manure. Harvest and Cellar Work We only harvest carefully selected grapes at the right level of ripeness, going through the vineyards multiple times to pick the best bunches. Everything is done by hand, using small crates. In the cellar, the grapes are destemmed and fermented with the skins. Fermentation starts naturally – we don’t use selected yeasts or any additives. No sulfites are added, and the only ones in the bottle come from the natural fermentation process. We don’t clarify or stabilize the wines using any invasive methods. The wine is clarified only through natural settling and racking. Even malolactic fermentation happens on its own. Aging takes place in stainless steel or used oak barriques (so the wood doesn’t cover up the wine’s true character), or sometimes a mix of both. For some white wines, depending on the vintage, we also do bâtonnage (stirring the lees). Bottling is done without filtering and without adding sulfites – the only ingredient is the grape.