In 2021, we left Paris, our neighborhood, our jobs and our families to arrive in Randazzo, on the northern slope of Etna, with our two children aged 1½ and 3 and our desire to make wine. We only had theoretical knowledge, thanks to three mini-documentaries that we made on natural wine in Sicily, Catalonia and Champagne (Rap, cigar and natural wine) and a book that I wrote and photographed on natural wine in Catalonia (Es Brutal!, published by Cambourakis). The project was agricultural: how to take care of soil with as little intervention as possible? How to allow worms, insects and animals to proliferate? How can we make as many antagonists and biodiversity coexist as possible? The idea was to create a balance between all forms of life, with the belief that the resulting wine would be alive and good. But how to move from desire to reality?

Thanks to Eric Narioo of Vino Di Anna, we found a Mediterranean garden at 1,000 meters above sea level, with 50 olive trees, 60 fruit trees and around 1,000 pre-phylloxera vines. It snows in winter and it's hot in summer. The temperature difference between day and night allows plants to rest during heat waves. It was the best possible starting point. It is as much a Garden of Eden as a working garden. In addition to being beautiful, it is exceptionally rich and varied and provides us with food throughout the year. Producing natural wine has become a friendly and joyful struggle.