I deeply believe in ethically correct agriculture and winemaking! In the vineyard: -all greenery processing totally by hand - the mowing of the grass under the row is done by hand with a brushcutter - the treatments and processes are carried out with the caterpillar tractor (less pressure on the root system) - as treatments I use only sulfur and copper - the treatments have been reduced to a maximum of 5 per season, in some years we managed even with only 4 - I never hem the "femminelle" but weave and hang the garments - use useful insects to fight cochineal and red spider - harvest rigorously by hand, with two or three passages per plant for the different maturations - dry pruning with "muscular" shears IN THE CELLAR: - Spontaneous fermentations - fermentation in steel or terracotta or cocciopesto amphorae - no filtration - cleaning of the lees and tanks only in the waning moon - I use very few sulphites, but doing all the movements of the wine in the open air I have to protect the wine in some way, I add them only after the malolactic fermentations, NEVER before bottling! - I don't add glues or other pre-bottling rubbish