Distina is a project born in 2017 when Claudio left an office job in Milan to move permanently to Bacedasco Alto - Castell'Arquato (PC) and start his own Distillation and Vinification business. The starting point was an old hectare of owned vineyard purchased a few years earlier, and the experience gained alongside the famous master distiller Vittorio Capovilla. The vineyard, planted in 1980, from which the first two sparkling Ambra and Bason wines were born, enjoys a good south-east exposure at 250m above sea level on clayey soil. The grapes present, classic of the area, are: Malvasia di Candia Aromatica, Moscato Bianco, Marsanne, Barbera and Bonarda. From the outset, the Company has asked for the conversion to Bio and in the vineyard it uses only wettable sulfur and copper. It practices grassing and late mowing of grasses. All stages of the pruning and harvesting process are done by hand. For the harvest, open crates of around 20 kg are used. The fermentations, both for the wine and for the distillates, are spontaneous, and no clarifications or filtrations are made. In the Cellar, only fiberglass and cement tanks. The two sparkling wines are made according to the ancestral method, therefore no must is added, but the fermentations in the bottle take place spontaneously. The pomace macerates with the must during fermentation and this timing changes every year. Once drawn off they are ready to be distilled in order to close the cycle and, once "exhausted" they are returned to the ground in the form of organic fertilizer. The most challenging objective will be the fruit distillates from spontaneous fermentations, trying to enhance the old native varieties present in the neighboring valleys such as: the Zucchella di Lentigione plum, the Emilian apricots and the morello cherries from Piedmont.