My grandfather started in 1955. I carry on to cultivate the same vineyard with the same indigenous Variety (Tai Rosso and Garganega) using only copper and sulphur in very little quantities (about 2.5 kg/Ha of copper). All the operation in the vineyard are minimalist in order with the moon phases. My philosophy is make less intervention as possible, using natural product like micro organism (bacteria, fungi), searching the natural equilibrium in the underground, that must be alive, and all the species living over ground that give us organic substrate for the plants. As extra organic fertilizer I use horse and cow manure and sow green manures (where is necessary). In the cellar I work with wild yeast for a spontaneous fermentation, using barrel and anphora. All the wines are under 30 mg-40 mg/l sulphite, are unfiltered (no clarification, no stabilisation).