After 35 years of biodynamic agriculture and grape juice production in Switzerland, we have decided to give life to the Terracanta project, starting from a solid agricultural base and from a large one passion for natural wine. We are a stone's throw from the Roman castles in a territory of volcanic origin, on lava flows of different consistency, free of calcium and rich in potassium (useful element for the processing of sugars) at a height of about 110 m above sea level. Here our vineyard develops, in the typical a mixed marquee (malvasia, trebbiano, and some cacchione, or bellone, and montepulciano), not irrigated, for more than 60 years. The roots sink into a mixture of clay, sand and silt until they penetrate underground where tuff reigns as a reminder of the volcanic nature that gives the fruit richness in minerals and flavor. In the vineyard we use only biodynamic preparations: manure horn and silica horn, we sow mixed weeds for enrich the earth with natural elements. For the past 11 years we have also eliminated the use of copper and only do 3/4 treatments of powdered sulfur per season. In the cellar our wines ferment spontaneously and mature in qvevri, large underground terracotta amphorae, handmade in Georgia by artisans according to a millenary tradition. No invasive enological practice disturbs the evolution of wines, as we are aware that a good wine is born first of all in the vineyard. We do not carry out clarification or filtration, to ensure that all the vitality that accompanies our wines arrives intact in each bottle. Our farm has been certified biodynamic since 1986 by DEMETER Italia, for Italian organic by CCPB and for Swiss organic by Biosuisse Organic.