Giulia and I founded Inula at the end of 2018 and in 2019 we had our first harvest. We manage about 2 hectares of forty-year-old vines for rent and one hectare of property is under construction in the vineyard.We follow an organic regime, but without certification, we perform treatments only with copper, sulfur and propolis. We do not fertilize and leave the rows covered with grass. We currently produce around 2000 bottles of still Grechetto gentile (pignoletto) and 2400 bottles of still red (cabernet, merlot and barbera). For the white we do not macerate and we press whole grapes, vinifying only the flower must in steel (the presses become an excellent vinegar), the red instead makes a week of maceration (also in steel) to avoid an excessively extractive wine. We do not use selected yeasts, we do not carry out clarification or filtration, only decanting and added sulfur (we try to stick to below 40mg / l) to obtain a product that is as clean as possible. Several projects are in progress, including a surliè rosé wine and a cider, while projects are already underway in collaboration with other local natural wine companies (L’Upupa, Scandelara and Jacopo Stigliano).