I am Roberto Cristi, born in Turin, but grew up during the summer holidays with my family in the Piacenza countryside, where I now take care of my vineyard. In 2014 I decided it was time to make sense of our family farm, which has been leased for the past 50 years. In the 13 hectares of property on the very first hill of the Apennine Mountains, I recovered 3 hectares of vineyards and started producing wine in 2016, in the cellar of Massimiliano Croci, a local expert in natural winemaking, who helped me understand the specifics of the territory and of the process. In 2020 I built my cellar. In it the vinification is spontaneous and in cement tanks, the wines are macerated on the skins for a medium-long period and the refinement takes place in bottles or barriques. For the sparkling wines, as per the Emilian tradition, the refermentation is spontaneous, and the bottling without artificial yeasts, of course. The land and the cellar are certified organic, in the vineyard we use sulfur and copper for defense. To enrich the soils, we practice the green manure technique and every few years, we distribute mature manure. The work on the vines is all done by hand, including the harvest. Vinification takes place in the company cellar, a few steps from the vineyard and within a few hours of harvesting.