We cultivate our vineyards stripping down to a minimum the use of outer products, thanks to a careful conduct of the ground all year round. We do not use pesticides or chemical weeding and we use fungus based products inasmuch as they are inducers of resistance, in order to reduce verdigris. We cultivate mostly autochthonous grapes, in order to safeguard and preserve our territory . Our wines are born from these grapes. In the wine cellar, the fermentation takes place spontaneously by means of indigenous yeasts, no manipulation occurs during the various phases of the wine-making, no outer products of any kind are added, if not a small quantity of potassium metabisulphite in the wort, when necessary. We follow this process working as much as possible on cleanliness, waiting, listening and respecting the natural rhythm of the process itself. The wines rest in barrels, concrete and steel in order to enhance the characteristics of the grapes from which they originate. In this way the wine in the wine glass expresses all its territorial character.