Gaia Felix - Raffaele Diana

Agricultural and biodynamic philosophy
My approach to agriculture and horticulture is based on a holistic and biodynamic vision, where the soil is not just a substrate, but a living organism to be nourished and informed.
At the heart of my agronomic management are homemade products that blend biodynamic tradition with a strategic use of local resources, strengthening the vitality of the soil and plants.

Vision of wine
I see wine as a “living fermented product,” capable of transmitting the energy of the soil directly into the glass.

• Minimal intervention protocol: In the winery, I follow a non-invasive approach. If the vineyard is healthy and treated with dynamized preparations, the grapes arrive with a high concentration of indigenous yeasts and a strong "soil memory."

• Spontaneous fermentations: I don't use selected yeasts; I let the wine follow its natural path.

• Wine as a vehicle of frequencies: For me, wine is not an industrial product, but a medium that must be digestible, vibrant, and capable of reflecting the health of the ecosystem from which it comes.

Concrete results
Working with this method for several years, I have observed tangible transformations in both the soil and the final product.

• In the vineyard: The plants are showing greater resilience to water stress. Thanks to prickly pear mucilage and homeopathic treatments, they maintain vitality even under the scorching sun. The soil is softer, a sign of an active and balanced microbiology.

• In the cellar: The wines are naturally more stable. The "clean energy" brought to the vineyard translates into more harmonious fermentations and clear aromatic profiles, free from the deviations typical of those who neglect the vitality of the raw material.

Production autonomy
I don't buy grapes from third parties: everything comes from my vineyards, following the principle of complete integrity and traceability of the process.