Over the sun-kissed hills of Doc Garda denomination and the Mincio flows from the lake, we cultivate our wines, in 5,5 hectares of traditional varieties of Garda and colline Moreniche: Rossanella, Negrara, Rondinella, Garganega, Trubiana and a small quantities of Tocai San Martino. The agricultural conduction is organic and we work only with organic and biodynamic compounds in the vineyards: wild yeast, copper, little sulfur, biodynamic preparate 500 k - 501 k (horn manure, horn silica), nettle teas, propolis and no irrigation. Cultivation is a cordone speronato and casarsa, with an average density of 4000 plants per hectare and average production of about 700 gr per plant. The cellar philosophy is recovery of old vines and as production of a great natural wines in a Garda area, actually not yet knowed. Its only starting from an excellent raw material and use wild east that fine wines can be obtained, a true expression of the territory. Grape harvest: the grapes were picked by hand into boxes of 3 kg for withering of the grapes and boxes of 20 kg for the others. Use steems in winemaking on all labels and sometimes whole bunch because our choise is to have carbonic maceration o semi carbonic maceration. Always wild easts. Le batonage and the next maturation on the skins is done manually twice a day on both with and red grapes. After only decante and no filtration.