I chose to be a winemaker. A choice that radically changed my whole life. After too long, in my journey, I met the vine again and fell in love once again. I wanted with all my strength that the vine and wine became my future. I started from scratch and had to build everything with my own hands: I found my piece of vine in the Euganean Hills, the place where I grew up, then the cellar. At this point, that shapeless mass that was just a dream inside my head took shape, becoming reality. The old vines, aged between twenty-five and eighty years, are grown on a steep terraced slope on the eastern slope of the Euganean Hills, where the constant wind and the soil of marl and white flakes strongly characterize the grapes. I work under certified organic farming, however limiting the treatments to those strictly necessary, using only copper and sulfur. No forcing is imposed on the vines, putting their physiological and vegetative needs before their productive ones. Almost all of the work is done manually. The philosophy adopted in the vineyard is perpetuated in the cellar: respect, dexterity and minimal intervention. Fermentations take place without the addition of yeasts other than those naturally present on the grapes. The malolactic fermentation is always carried out and the times for the refinement are dictated by the evolution of the wine itself. I do not use any oenological adjuvants, except for modest doses of sulfur dioxide in case of need. No filtration or clarification is performed: only time completes the work. The wines are processed completely by hand, from the vine to the bottle, as any authentic artisanal process should be. Wines that take time by the hand and are confidently accompanied into the future: wines steeped in memory, which live on perspective.