The Pradarolo estate is located in the Parma hills 250 -500 metres above sea level and has been a certified organic farm since 2004. Our personal choice has been to opt for strict rules and guidelines: the total absence SO2; use of native yeasts only; the absence of filtration, clarification, and stabilization or interventions such as sugaring or must concentration. The grapes are fermented at uncontrolled temperatures with prolonged macerations 30 days to 9 months or more. The wines are typical of the local tradition using autochthonous grapes such as Candia’s Aromatic Malvasia for the white and Barbera, Croatina (Bonarda), Termarina (pink Corinto) for the red wines.