Siemàn, `` six hands '' in Venetian dialect. We are three brothers, Marco, Daniele, Andrea. Nine hectares of hilly land on the Berici Hills in Villaga, of which only 4 are vineyards. Nine different grape varieties make up the 4 hectares: we are a small fermentation laboratory. With these grapes we produce our wines and some of them enrich our beers. The soils are of calcareous origin (former seabed), but they were created and "raised" thanks to volcanic eruptions. There is therefore the contamination of limestone and basalt (black rock of volcanic origin) and the mineral complexity of this volcanic-calcareous combination is perceptible. We grow grapes in an organic / natural regime. Very few tillage of the land e treatments. Large manual jobs, such as green pruning, to minimize the steps with the tractor. Our wines are born from healthy grapes harvested in small boxes. Fermentation in the cellar occurs spontaneously with indigenous yeasts, there is no manipulation in the various phases of vinification, nor the addition of external products of any kind, we only use grapes. We follow the whole process carefully, waiting, listening and respecting the rhythms natural. The wine in the glass expresses the characteristics of the territory. Our beers are also born from these grapes. Depending on the vintage and the balance organoleptic that we are looking for, part of our grapes is used in the production of beers. In each of them there is our territory, our work in the countryside and the bond with our wines. Fermentation, maturation and refinement take place slowly in wooden barrels, without forcing, shortcuts or technological control of the process.