The Soc. Agr. La Pesenata was born in February 2019: we are 4 members, all family members, Gianni Benciolini and his wife and two twenty-year-old nephews who have chosen to cultivate the land with us.

We manage approximately 7 hectares of land, of which approximately 4 hectares of vineyards, on the morainic hills of Lake Garda which have been owned by the company since 1868. of the Benciolini family. We cultivate organically managed land (certified), now introducing concepts and techniques of biodynamic agriculture. We are requesting Demeter biodynamic certification and we are part of a group of biodynamic farms in Verona "Arena biodinamica" with which we produce the preparations.

In the vineyard all work is carried out by hand, from pruning, to trimming, to desuckering and defoliation. In winter we add natural humified manure from our "biodynamic pile". We try to limit passages with mechanical vehicles in the vineyard to a minimum. We are considering adopting animal traction (comtois horse) for all agricultural practices that allow us to do so. We have two donkeys and two ponies that occasionally graze in the middle of the vineyard. We have three dwarf ouessant sheep used to keep the sward level. We have about 50 chickens that loosen the soil and make it more pleasant. I live. We have bees that increase biodiversity, as well as a company vegetable garden, an orchard that will soon become a "food forest". We also manage 3 hectares of arable land where, in addition to fodder, we produce potatoes, beans, ancient grains, spelt, buckwheat and other annual crops.

We have renovated the historic cellar from the 1700s in which 6 concrete tanks dating back to the beginning of the last century are still installed on the wall and which we are restoring for use. We harvest the grapes by hand, carefully selecting every single bunch. In the cellar we let nature do its work. We want to produce wine in a spontaneous and natural way. We do not carry out any clarification, no chemical stabilization practices, no filtration, no temperature controls. We then add a small quantity of of potassium metabisulfite before bottling while always remaining below "our" threshold of 30 mg/l of total sulfur dioxide (the law allows the addition of up to 150 mg/l). Our wines are spontaneous, frank and obtained naturally without any invasive technique, but allowing the product to express all its nature and entirety and faithfully reflect the terroir and the vintage.