Ours is an area historically suitable for viticulture: to fully respect this vocation and to produce wines that are an authentic expression of the terroir, we practice an agriculture capable of revitalizing the land, stimulating plants and producing fruits with a strong link with the territory. In the cellar we do not waste this heritage by avoiding invasive enological interventions. Fermentations are spontaneous without the use of selected yeasts, and no clarification or filtration is performed on the wines. This is not a profession of faith or a marketing strategy, but a choice of taste: we want wines with a distinguishable personality, variable from year to year, not standardized. The company also produces vegetables and raises pigs of the Mora Romagnola breed in a semi-wild state. We work in full respect of nature, excluding synthetic products, with a view to a closed-cycle company aimed at preserving biodiversity.