Manifest

My goal is to produce supernatural , healthy and territorial wine (representative of my land and my work).

The approach I use is based on the least possible impact (in the vineyard and cellar) and aimed at finding the balance present in nature. I'm refining these guidelines:

VINEYARD

• no tillage: I avoid hoeing and fertilizing (it makes no sense on over-exploited old vines, it's better to focus on quality and a peaceful old age) and I favor grassing ( which brings biodiversity, organic matter and balance);

• I use sulfur only when necessary to prevent powdery mildew (downy mildew is not present in our area);

• thanks to the chess pattern and the strong winds that blow on the Costa Viola, I manage to keep the humidity very low in the vineyard and on the plants;

• gentle pruning: I never cut on old wood, I follow the sap flow and respect the correct relationship between the age of the plant and the number of buds.

CELLAR

• only one ingredient (grapes);

• only indigenous yeasts (those naturally present on grape skin);

• no temperature control. Fermentations of small masses (max. 6 quintals), a sort of divide and conquer applied to the wine which avoids overheating of the masses and guarantees natural control of the fermentation temperatures (even in our often torrid latitudes);

• no filter: natural clarification thanks to winter temperatures and gravity decanting;

• I never add sulfites, it would be tantamount to denying what has been maintained up to now (and my own nature);

• bottled with the last quarter of the waning moon (possibly in the absence of winds from the south) to guarantee longevity to the wine (these conditions prevent the evaporation of the few self-produced sulphites during fermentation).