The company was founded in Gavardo (Bs), in the hinterland of Lake Garda at the entrance to Valle Sabbia (200m above sea level) in 2017 and occupies a total area of 3 hectares, 1.5 of which are planted with vineyards on three different plots. The rest of the surface is occupied by a small olive grove and woodland. The vineyard is cultivated according to the organic method: some lands are already certified, the complete certification will be from 2024. To keep the use of copper and sulfur below the limits allowed by the regulation of organic farming, I use zeolite and nettle herbal teas. The treatments are carried out with a backpack sprayer or with a tractor depending on the soil conditions. All operations in the vineyard and in the cellar are carried out by scrupulously observing the biodynamic calendar. The harvest is done manually in boxes by carefully selecting the grapes. The fermentations are spontaneous, the only interventions in the vinification phase are punching down, pumping over and racking. I do not use any oenological substance, zero added sulphites either in vinification or in bottling. All wines are produced exclusively with company grapes.