I have always thought that in order to judge the work of others it was necessary to get involved in the first person, so after having spent many years proposing natural wines in my restaurant, I thought it was time to produce my own wine. In the vineyard, the work is carried out manually and with the help of a small tractor for the processing of the Sella dell’Acuto vineyard only (in the other plots the processing is done manually). Green manure is sown in the ground, treatments of sulfur and very little copper and a lot of manual cleaning work are carried out. I really like making many small harvests and then assembling them during the work, even using different vinifications, from whole grains to whole bunches, from fermentation in wood to that in cement, from the use of fine lees to maceration with the skins. In the cellar we work with very simple means with minimal control of fermentation temperatures, only with indigenous yeasts and adding sulfur only when needed. I produce about 7/8000 bottles in total and, given the small size of my production, I don't have any type of certification.