My vineyard lies at the foot of Monte San Vicino, I make natural wine and extra virgin olive oil . I manage the land organically (certified and not). In the cellar I rely on the care of the grapes and attention to quality in every phase of processing. The wines are born from spontaneous fermentations, without corrections, filtrations, refrigerations, clarifications or particular machinery. In the vineyards the treatments are done with copper and sulphur, nettle macerate and propolis. All work is carried out without using the tractor.

My company is made up of small scattered vineyards (rented or given to me on my word), which in total reach a surface area of one hectare. My difficulty accessing the land pushed me to look for grapes in inconvenient places: vineyards with great slopes, small, old, abandoned, uneconomical, outside the DOC or simply out of the way. My relationship with these vineyards can last a day, a season or several years.

Among these is a friend's vineyard, planted in the 1980s and recovered from abandonment in 2016, mainly verdicchio. There is also my grandfather's vineyard, still as it used to be: mixed vines, fruit trees, olive trees along the rows and chickens scratching around. Then there is the vineyard born from a friendship, with clones of two centenary Grenache vines.

In addition to the grapes I grow, I collect some from friends and in abandoned vineyards. I make wine without my own cellar, in an itinerant and autonomous way, so the wines are not repeated.

In the fall of 2021, I bought a house and made 4 wines during the move. This old stone house is hidden in the woods, it is part of a 14th century village, ruined and almost totally abandoned. Mine was the first wine made here after many years. The following year I made others. Now I have found an old vineyard nearby, I am still looking for others and planning my cellar.