Mine is a young company, the agricultural business was opened in 2017. All the work is done by me both in the vineyard and in the cellar. In practice, I am recovering old vineyards, the youngest vineyard is from 1988, the oldest from the late 1950s, currently there are 5 crus, for a total of just over 2 hectares that are located within the Colline Teramane DOCG. French-style vinification for which each vineyard gives life to 1 or 2 labels, in practice they are Cru in all respects. In the vineyard I use Sulfur, low doses of copper, bicarbonate, fungal activators / stimulants and, if necessary, bacilli. I don't care about having certifications. In the cellar spontaneous fermentations, indigenous yeasts, non-clarification, non-filter and I use very low doses of sulfur. I produce a total of 3000/4500 bottles per year.