Distina is a project born in 2017 when Claudio left an office job in Milan to move permanently to Bacedasco Alto – Castell'Arquato (PC) and start his own distilling and winemaking business. The starting point was an old hectare of estate-owned vineyard purchased a few years earlier, and the experience gained working alongside renowned master distiller Vittorio Capovilla.

The vineyard, planted in 1980, which produced the first two sparkling wines, Ambra and Bason, enjoys a good southeast exposure at 250 meters above sea level on clay soil. The classic local grapes are: Malvasia di Candia Aromatica, Moscato Bianco, Marsanne, Barbera, and Bonarda. From the beginning, the winery requested organic conversion and uses only sulfur and wettable copper in the vineyard. It practices grass cover and late mowing. All stages of the pruning and harvesting process are carried out by hand. Open crates of approximately 20 kg are used for harvesting. Fermentation, for both the wine and the spirits, is spontaneous, and no fining or filtration is performed. The winery uses only fiberglass and cement tanks. The two sparkling wines are made using the ancestral method, meaning no must is added, but fermentation in the bottle occurs spontaneously. The pomace macerates with the must during fermentation, a timing that varies each year. Once racked, it is ready for distillation to complete the cycle, and once "exhausted," it is returned to the soil as organic fertilizer. A more challenging goal will be fruit distillates from spontaneous fermentations, seeking to enhance the ancient native varieties found in the surrounding valleys, such as the Zucchella di Lentigione plum, Emilian apricots, and Piedmontese morello cherries.