Siemàn means "six hands" in the Venetian dialect. We are three brothers: Marco, Daniele, and Andrea.

Nine hectares of hilly land in the Berici Hills near Villaga, of which only four are vineyards. Nine different grape varieties make up the four hectares: we are a small fermentation laboratory. We use these grapes to make our wines, and some of them enrich our beers. The soils are of limestone origin (formerly seabed), but they were created and "uplifted" by volcanic eruptions. Therefore, there is contamination from limestone and basalt (black volcanic rock), and the mineral complexity of this volcanic-calcareous combination is perceptible. We grow our grapes organically/naturally. Very little soil tillage or spraying is done. Extensive manual work, such as green pruning, minimizes tractor traffic. Our wines are made from healthy grapes harvested in small crates. In the cellar, fermentation occurs spontaneously with indigenous yeasts; there is no manipulation during the various stages of winemaking, nor are external products of any kind added; we use only the grapes. We carefully monitor the entire process, waiting, listening, and respecting the natural rhythms. The wine in your glass expresses the character of the terroir. These grapes also give rise to our beers. Depending on the vintage and the organoleptic balance we seek, part of our grapes is used in the production of our beers. Each of our beers reflects our terroir, our work in the vineyards, and our connection to our wines. Fermentation, maturation, and aging take place slowly in wooden barrels, without forcing, shortcuts, or technological control.