Silvia and her husband Giuseppe arrived in the hills of Morro’Alba, north-west of Ancona, in 2004. In 2005 they planted 2 ha of Sangiovese, Montepulciano, Merlot and Lacrima, in the guyot system, with a south-eastern exposure on clay limestone soils. Also planted with 3 and a half ha of olive trees and arable land. They immediately chose the organic method of cultivation (the only certified organic estate in Morro’Alba), and then moved towards the practice of biodynamics. In the vines, never herbicide, we see rather pretty grassy lines. They never add fertilizer to the ground, but instead use preparations specific to biodynamics, also called green manure. The work in the vines is only done by hand. The fight against diseases is carried out using products authorized by organic farming, copper, sulfur and natural fortifiers. The grapes are collected by hand, and they are always the last to finish the harvest, because they seek full maturity of the grains. The vinification starts with indigenous yeasts, in order to respect the richness of nature and the characteristics of the varietal. No temperature control, clarification or addition of chemical additives, only small doses of SO2.