We are young winemakers in Nizza Monferrato, in the heart of Asti hills, a UNESCO heritage site in Piedmont region. Starting in winter 2016/17, we took over a semi-abandoned farmhouse where the vineyards had not undergone intensive agriculture for years. That were the perfect conditions for undertaking this project and fulfill our dream of creating a place where we could grow our grapes and make our wine. The vineyards are dry farmed and mostly exposed south to south-west. They are maintained in compliance with organic and sustainable agricultural practices, and thus, we only use copper and sulfur foliar sprays when needed to prevent vine diseases and molds. In our farm, we seek a holistic approach, in order to create an ecosystem that allows us to have a low anthropic impact. We completely rely on the techniques of green manure that are largely inspired by the theories and practices of Fukuoka and Metodo Corino, which look for the preservation of the fertility of the soil and the biodiversity. In the harvest season all the vineyards are hand-harvested, the grapes are selected and simply escorted to the cellar, without the aid of any additive. The cellar was born from the ashes of what was once a stable. Completely restored now, the semi-underground and insulated cellar follows the seasonal temperatures naturally, without stressing the wine and preventing its natural evolution. In terms of winemaking, inspiration comes from the local traditions and all our wines, both whites and reds, are placed in 35-50 hl wood or cement tanks where spontaneous fermentation takes place in contact with the grape skins. After racking, the refinement takes place in barrels for some months. No filtration, clarification of any kind, and without any additions of sulfites. We mainly work with the local grapes Barbera, Moscato, Cortese, Dolcetto, and our main goal is to elaborate wines which are a faithful expression of the variety and of the terroir.