The concrete idea of starting to make wine took off in 2011 when we managed to manage a small 7-row vineyard made up of very old black and white grape vines. Abandoned for years by men and by God, even after a heavy pruning, we decide to avoid any treatment. So in 2012, in the oldest courtyard in the country (also in a state of neglect), our first wine was born. Why Pellagroso? In this same court, in 1800, "Il Pellagroso" was printed. the will to fight for a more humane and just future. Protest newspaper, inconvenient to many, outspoken. “Il Pellagroso” was struggling to impose a new way of farming, of living. Hence the name Vigne del Pellagroso. After years of experimentation, between successes and failures, in 2017, driven by passion, we rent a land planted with vines in Monzambano, an area with a proven wine vocation. Merlot vines aged 15 to 45 years for an extension of 1.5 hectares (organically grown since 1985) have ensured that the Vigne del Pellagroso project came to life officially. With stubbornness and sacrifice we insist on putting into practice a different, sustainable, clean, honest agriculture where the human being is aware of being a guest on this earth and where the goal is to improve it for future generations and to spread it for the common good. Since 2018, another 5.5 hectares of land have been rented and we immediately started the big conversion work with biodynamic preparations! All the lands are managed using the Biodynamic farming method, the real one, that of preparations, observation, man ... and not that of words alone! Right from the start we started to prepare the 500 and the colloidal fladen: these are then regularly used together with the 501, cornoargilla, cornozolfo and cornoequiseto. We work to exclude copper from the production cycle and we are already able to use very low dosages, first copper hydroxide, then mush. Nettle, horsetail and propolis are added to the copper / sulfur treatments or EM treatments we ferment ourselves. In autumn we sow green manure in alternate rows with a mix of essences that varies according to the terrain. The earth is worked with a spring harrow and the sub-row cut with a brush cutter: we do not do any topping and for pruning we follow the Simonit and Sirch guidelines. At the time of harvest, the grapes are harvested by hand in boxes and promptly brought to the cellar to be processed. The bunches are then subjected to crushing-destemming or pressing with or without maceration, depending on the wine we want to obtain. We prefer the use of fiberglass, wood and concrete containers. All the wines produced are spontaneously fermented, unfiltered, without the use of temperature control technology and, in most cases, without added sulfur.