I inherited the passion and the company from my maternal grandfather. The wine-growing part is made up of three vineyards arranged at the foot of the Vulture with different altitudes and ages of the vines: - the oldest and about 550 meters above sea level, age of the vines over 40 years, with about 8000 vines of Aglianico del Vulture, on volcanic soil. Here we produce Camerlengo Gran Cru and Antelio. - the second at 350 meters above sea level, age of the vines 20 years, with about 2000 vines of Malvasia di Rapolla, Santa Sofia and Cinguli. Here we produce the Accamilla macerated wine and the Juiell rosé. - the third vineyard is 250 meters above sea level, age of the vineyard 5 years, with about 2000 stocks of Santa Sofia and Cinguli. Here we produce the latest born from the company: the refermented colfondo Jinette and a still macerated liter Gi.Gi. For the treatments we use small quantities of sulfur and copper which we are slowly replacing with citrus extracts. The harvest is strictly by hand with a selection of the best bunches. The means used are a small tractor, tiller and sprayer for the treatments. The fermentations are spontaneous and without temperature control. Only in the worst years do we add about 5/7 grams of potassium metabisulphite per quintal during the fermentation phase. The company's goal is to make Aglianico del Vulture express its full potential and we are convinced that the only way is to return to natural agriculture and a transformation that takes advantage only of the right times.