Season after season, the earth talks to me, listens to me, answers me. Ours is a silent and authentic dialogue. That's why I do not have a "formula", but only some ideas that come from my experience. First of all, I believe in a respectful relationship with the land: a direct contact that turns into profound knowing. I think there is a balance, the one of nature, that has to be respected in every gesture: from cultivation and pruning - that has to be tidy, clean- to the processing of the fruit. Balance that can be summarized in the following words: from a good grape comes a good wine. Yes, in some ways my wine can be considered organic. I prefer to till the land by hand and I only use organically grown grapes, without the use of pesticides, fungicides, herbicides, chemical or synthetic fertilizers. I consider a wealth the wild plants which grow in the vineyard and help the soil to oxygenate and feed itself. So I use the green manure: I plant field broad beans or oat grasses in the vineyard soil and then I overturn them in spring. In the vineyard I try to respect the surrounding plants which I consider to be a resource. Maintaining biodiversity, not disturbing the natural balance of things. I like to keep the old clones of these grapes, the mass selection and the grafting in the field. In this way the vineyard is tougher, stronger and carries within it the plot of a past and the strength for the future. Even harvesting is made by hand. The grapes are first selected in the vineyard and then in the cellar; this is the only way which allows me to choose the best, healthier and more mature bunches of grapes. If the care of the vineyard is carefully done, the passage into the cellar becomes more simple and it requires less interventions. Healthy grapes, spontaneous fermentation, yeasts, very low in sulphur.