Our vision of the winegrower's profession is above all to live in a natural environment. To work the vines in the most ecological way possible. For me, this job is fantastic because you take care of your land and your vines throughout the year in order to obtain the healthiest possible grapes. Our goal is to make great wine from a qualitative point of view and to produce the healthiest possible for our customers in order to preserve their health. When working in the vineyard, we use mechanized tools and vehicles as little as possible while respecting the nature of our terroir. The stains made on the vines are exclusively done by hand. We only use green manure to feed our land. As far as phyto-sanitary treatments are concerned, we use small quantities of copper and mineral sulfur. The harvest is done by hand, the grapes placed carefully in boxes so as not to oxidize the softness before fermentation. The process of transforming the grape into the finished product, the wine, is carried out without any eonololic intervention: spontaneous fermentation without any use of ferments of any kind. No chemical or physical practice intended to alter or modify the natural characteristics of the mousse or the wine. (no filtration, no modification of the P.H, of course no enrichment.) We use very low sulphites, you can control it on our analises. Since 2017 we have started vinification in terracotta anfore to be consistent with our philosophy of using natural resources and respecting the culture of our country by vinifying in anfore. We have also started a 36-month aging project in Botte Grande for our grands crus. We have been certified organic since 2000, so almost 20 years. Our collaborator (ex owner of the azienda was the precursor in Mombaruzzo to do organic viticulture) The reason we bought the azienda in 2017.