Respect for the cycle of nature. Awareness of biodynamic practices, followed by the rhythm of the moon and planets. Commitment to the process of organic farming certification officially since 04/17/2019 and unofficially it's been a long time. Organic cultivation, without weeding and chemical suckering and no addition of synthetic fertilizers (preservation of the original and natural taste). Mechanical weeding, manual de-sucking. Conservation of spontaneous grassing punctuated by a few annual mulching every other row and at the ends of rows. Production of inter-row cover for legumes, cereals and / or other plant species. Shallow tillage under the row. Trimming and topping (1 to 2 times max) and later in the season. No use of a ferti-irrigation system. Protection of the vine with in situ contact and / or biocontrol products (sulfur, copper, plants, etc.). Rejection of all penetrating and / or systemic synthetic products. No nitrogen or other treatment before harvest for the sole purpose of enhancing certain aromas of the wine. Spraying stopped during the month of July. Manual harvest. Without the addition of synthetic yeasts, use of local (indigenous) yeasts naturally present on grape berries for fermentation (note that my cellar has never hosted industrial yeasts). Without the addition of technological aids, since 2018 the harvests and aging have been "without added sulphites". No use of wood chips or tanning. No use of “brutal” thermal or physical techniques for wine. Extraction of the juices by pressing the softest. Wine aging in small stainless steel vats exclusively (preservation of water resources). Filtration by natural clarification (gravity settling). Bottling by myself, manual placement of caps, labels and boxing.