The Terraquilia vineyards are located in the municipality of Guiglia, on the Modenese Apennines, at about 500 meters above sea level and enjoy constant temperature variations and breezes, thanks to the precious influence of the Panaro river. The soils are mainly made up of clayey marl with the presence of calcareous rocks (calastrino), which allow the roots to go deep. The vines are trained with the unilateral guyot system, with an average density of 3400 plants per hectare and a yield of around 75 quintals per hectare. The use of synthetic chemicals that enter the life cycle of the plant is not envisaged and the treatments with sulfur and copper remain well below what is allowed by the organic farming regime. The harvest is manual in 15/18 kg crates. In the cellar it starts with an extremely soft pressing. The vinification takes place with indigenous yeasts, no filtration, clarification of the must / wine by gravity, some decanting, bottling by gravity and long refinements in the bottle, both for traditional versions with the bottom and for the foul versions. This is the traditional ancestral method, that is, spontaneous fermentation in the bottle without the addition of musts / sugars and external yeasts. For the "clean" versions, an "artisan" mechanical disgorger is used that reproduces the skilful manual movement: it is therefore a disgorging "a la volèe" (not "à la glace" since, in many cases, pressure is not reached atmosphere of a sparkling wine) which does not require any dosage, but rather a topping up of the bottle with the same wine. Total sulfur levels are always below 30 mg / l.