In 2018 Giulia and Giorgio put aside our previous life as archaeologists and art historians and purchased a farmhouse on the hill with an annex which we transformed into a winery. They try to use only natural techniques in the vineyard, from biodynamics to the agricultural method of Masanobu Fukuoka, which allow us to intervene as little as possible. The aim is to obtain a fruit of the highest quality. Then the work continues in the cellar by subtraction, with the aim of interfering as little as possible year after year. To improve biodiversity in the vineyard, weed and sow the plant essences manually. Only very low doses of copper, sulfur and propolis are used as treatments. All grapes are harvested by hand. Fermentation occurs spontaneously on its own indigenous yeasts, without temperature control and avoiding the use of oenological aids. The wines do not undergo any stabilization process, nor filtration or cleaning, and are bottled and labeled by hand. In the vineyard and in the cellar the processes respect the lunar cycles as much as possible.