I cultivate two hectares of vineyard in Cormons and a small family vineyard in Gorizia where I do not use any herbicides or synthetic fertilizers or fungicides.

I manage the bud load and the vigor of the vines to avoid thinning, trimming and defoliation. The permanent grassing is cut late to favor the pollinators for the benefit of the vineyard and the surrounding nature. I scrupulously follow the weather trend and monitor the presence of diseases in the vineyard in order to use little sulfur and copper and only if really useful. The soil texture is loose, with frequent skeleton and an impenetrable layer at 60 cm depth that limits root penetration. All this allows a frequent and moderate induction of water stress, which favors the development of quality grapes.

I harvest the grapes by hand and destem them before starting the maceration on the skins. Three days before the harvest, I prepare a pied de cuve to ensure a clean and regular alcoholic fermentation from indigenous yeasts. After the maceration, which lasts for a variable period based on the characteristics of the grapes and the vintage, the skins are briefly pressed and the wine is left to rest in stainless steel tanks until March. At the beginning of spring, when nature reactivates thanks to the rising temperatures, I do the only racking and then let the wine settle and clarify before bottling at the end of July. During the racking I make a very small addition of sulphites to prevent the wine from oxidizing. The bottling is done by hand with a semi-manual gravity filler, without the use of pumps and without filtration or addition of sulphites.

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