We believe there is a wonderful story that this terroir can tell and we want to convey it with our Valpolicella: pure, shameless and transparent. The vineyard is where it all begins, 11 hectares in one of the most suitable areas of the Valpolicella Storica, 300 meters above sea level. We started planting in 2009. Our vines of Corvina, Corvinone and Rondinella are trained in Guyot on south-facing hilly terraces. The ground is rough, almost completely rocky, a few centimeters of grass and then, below, the typical yellow calcarenite often present in the hilly outcrops of Valpolicella. The entire vineyard is cultivated according to the dictates of organic farming and much has been done to increase the biodiversity and vitality of the soil. Constant green manuring and replanting of wild species all around the vineyards have recreated an extremely fertile and vital environment. We choose the best bunches at the right degree of ripeness and harvest by hand, in 7 kg crates. Fermentation is spontaneous and is triggered by a pied-de-cuve with only indigenous yeasts. The evolution then proceeds in cement and stoneware barrels for up to 24 months. We do not use aging wood. No chemical substance is used neither for refinement nor for filtering. We try to keep the sulphites within 50mg / l, adding them only towards bottling. It is a wine that is made in the vineyard, not in the cellar.