NEBRAIE was born in 2014 and is a family business. In addition to vines, the main crop, hay for forage, legumes for green manure and ancient wheat are sown and harvested. The project was born with the idea of reviving a mountain area by dedicating itself to the production and sale of wine in a place where in the past, until the depopulation that began in the 1960s, the cultivation of vines was widespread and in addition to Timorasso there were present multiple varieties of lives many of which are unknown. The realization of the project was possible through a careful recovery of the family land, respecting biodiversity and the principles of organic agriculture (certified company since 2019 and self-certified since birth). The company is located in Val Borbera in the heart of the Ligurian Apennines, but still in the province of Alessandria at an altitude between 450 and 600 meters above sea level. The climate is characterized by cooler temperatures than in the nearby hilly areas and frequent temperature fluctuations. The area is windy and very often the "marine" that brings with it the mild temperatures of the sea peeps out. To promote biodiversity and life in all its forms, I host 30 beehives from a friend company, from which different types of honey are obtained: acacia, thyme, chestnut, millefiori. The company area used as a vineyard is equal to 4 hectares divided into 3 parcels, one of which, NEBRAIE, gives its name to the farm. The vine is Timorasso, planted in loamy-clayey soils, with a significant presence of skeleton and moderately calcareous. What characterizes the Terroir is above all the presence in the subsoil of reddish gray schists and the Savignone conglomerates, detrital masses made up of rounded clasts of the most disparate dimensions. The vineyards are all between 500 and 600 m a.s.l. and exposed to the South West. Their layout is vertical, the planting layout is 0.9 x 2.4 meters and the training system is the Guyot. Soil management is of fundamental importance to me because to obtain a true and natural wine you need to keep the humus of the soil alive and preserve biodiversity. I do this primarily through the distribution of organic manure in pellets and the practice of green manure, i.e. the sowing in alternate rows of legumes, self-produced ancient wheat and other essences already present naturally. To these practices I combine the aeration / tillage of the rows not sown in spring and summer. During the season I periodically mow the inter-row with a chain shredder which allows to better protect the soil from summer evaporation through the cover crop, a sort of mulch. I then perform a mechanical processing of the sub-row with rotating inter-rows both for cutting the grass and for working the soil. In addition to the soil, I pay great attention to the management of the plant, starting with winter pruning: I apply the Simonit and Sirch method, i.e. a gentle, branched pruning that allows the plant to be more balanced over time. The work continues in spring and summer with green pruning, a word that synthetically expresses multiple and extremely important operations: the selection of the right number of shoots and their consequent scaffolding for the row, the stripping to ventilate the area of the bunches and in pre-harvest to favor the ripening of the bunches, finally the thinning of the bunches. During the growing season until the harvest I carry out a series of covering treatments with the atomizer consisting only of copper hydroxide and wettable sulfur both in liquid form; while flavescence is by law kept at bay with pyrethrum. A few days before the grape harvest, I select a few baskets of grapes to create the pied de cuve. Without this ancient technique, natural alcoholic fermentation would be left to chance, with many risks. The grapes are then pressed. After a couple of days, the indigenous yeasts begin the fermentation and normally within a week the must reaches full fermentation. This is how we proceed with the manual harvest in vineyard crates. Trailer after trailer I take the grapes to the cellar where the grapes are subjected to a soft direct pressing to maintain the freshness and integrity of the grapes. The must obtained ends up in steel tanks where, if necessary, I can control the fermentation temperature. Fermentation takes place with indigenous yeasts and a few days after its start I add the fully fermented must of the pied de cuve. At the end of the fermentation I carry out a racking in order to keep only the fine lees and if the year requires it I add sulfur dioxide. From this moment on, the wine is refined on them until bottling. The wine is not filtered and does not undergo any oenological practice.