Ours is a family of farmers, small artisans from the land of Campania, in the province of Salerno, and like our grandparents - and the grandparents of our grandparents - we deeply believe in respecting the land that we cultivate. We operate 20 hectares of land, of which 5 are mainly planted with Aglianico and Fiano grapes and the rest with olive groves and orchards. We practice a self-sufficient lifestyle where everything we consume is produced by us and working in a closed cycle agricultural organization has always been our goal. Today, we produce just over 25,000 bottles of wine, when nature smiles on us. The company is located 150 meters above sea level, between the Amalfi Coast to the west and the Cilento coast to the east, while behind it overlook the mountains of Picentino Park and the hills of Avellino. The influence of the sea breeze - the coast is just over 10 km away - and the mountains behind us (Avellino), give our wines unique characteristics. VINEYARD: Organic management certified since 2008 by the control body ICEA. Since 2012, we regularly apply biodynamic preparations 500 and 501, n. 500 twice a year and 501 twice a year. The biodynamic certification process with Demeter certification started 1 year ago. The soils are very loose, sandy with little clay. The supply of organic matter is very good, especially thanks to the biological and biodynamic work of the last 10 years. In the vineyard, we only work the soil after the harvest, then only the inter-row mulcher and the tiller. Soil nutrition is done only by green manure. Sulfur and copper treatments are in low doses, using plant extracts to enhance the plant's self-defense. VINIFICATION: For WHITE wines, the grapes are harvested the day before treatment and spend the night in a cell. For RED wines, the grapes are destemmed as soon as they arrive in the cellar. We prepare the starter for each wine, generally a few days before the actual harvest. Fermentations are at controlled temperatures. No filtration on red wines, light and very thick on white wines. We are not clarifying. All the wines have malolactic properties, in order to have more relaxed and more drinkable wines. Sofitations -> a little on brewing, a little after the malolactic fermentation, a little on bottling. On the reds we go in bottle with 40/45 mg / l of total sulfur, on the whites with 50 mg / l, on the sparkling wines with 30/35 mg / l. From the 2020 vintage, the wines are certified BioVegan by the control body ICEA.