Farmers play a vital role in society as they have a responsibility to feed people, need to become more aware of the importance of their task and take it upon themselves trying to absolve you by respecting the soil in such a way as to provide a healthy and nutritious product that you only cause well-being in people. When I make wine I try to harvest the grapes at the right degree of ripeness that allows me to obtain a fresh, drinkable and harmonious wine in all its parts, on certain occasions it is difficult to consider even little experience. Starting from 2017 I finally managed, together with my sister Rosa, to manage the land in a different way radically changing the orientation predefined by our parents. We started one conversion towards the biological and biodynamic system with distribution of the preparation 500 (horn manure) subsoiling of the soil, sowing of mixed green manure (vetch, oats, barley, clover and field bean) green manure. We have abolished the use of the cutter which destroyed the most important substrate of the soil where it is develops most of the microbial life. The first fermentations were activated through a pied de cuve that we abandoned starting from the third year, proceeding with spontaneous fermentations, supporting the wine in every aspect without ever intervene in an intrusive way. If necessary, we carry out pumping and decanting (respecting the phases of the moon) without ever adding sulfur. Once the wine has been cleaned through the decanting it remains in the containers until March or April in the phase of bottling we add a small percentage of sulfur and mild filtration to “block the elephants". Total sulfur is less than 50mg / L