The key concept behind Podere Ortica is respect: respect for nature, for the environment and for the consumer. I have organic farming certification. I use green manure to fertilise the soil and propolis and algae, along with copper and sulphur, to protect plant health. I prefer to use only indigenous grape varieties to produce wines with a low alcohol content, favouring drinkability over structure. The idea is to create a wine produced the way it used to be but enhanced by all the modern improvements, such as healthy grapes and cleanliness in the transformation processes. In the cellar our philosophy is to give the fruit full respect, and fermentation is obviously spontaneous. We perform short macerations in cement or steel, with daily racking. The wine is bottled in early summer without filtering, exploiting the low winter temperatures as a clarifying agent.