My farm (Az.Agr. Winkler Dr. Alessandro) was founded in 2013 for the commitment to the recovery and enhancement of a historic vine (a so-called autochthonous) of the Treviso hills called Boschera. At risk of extinction, the cuttings were produced through the mass selection process and the first contemporary single-variety vineyard was planted. Over the years, local (Verdiso, Glera) and international (Pinot Nero, Chardonnay) varieties have been added. Intentionally less than half of the farm area is vineyards, but large areas are left to lawn, hedges, woods, olive groves and fig trees (we are the contributing partner of the Figo Moro da Caneva consortium). Agronomic practices are minimally invasive, benefiting from the hilly vocation of the plots. Organic certified since the 2017 harvest, we apply biodynamic principles and a constant push towards reducing the use of copper. The vinification takes place at third parties subject to the organic control system, under our continuous supervision: all cellar choices are made by the writer and the winemaker consultant. We follow the canvas now universally adopted by natural vinifications, that is: spontaneous fermentations, no use of enzymes, nor of sulfur in fermentation; no thermal, physical or chemical treatment of the wine except static decantation (decanting). Slight addition of sulfur in pre-bottling (final values in the bottle in any case <50mg / L). We produce two bottle fermented wines (traditional in our hills), sparkling white boschera and sparkling rosé of Pinot Noir, a non-foul white sparkling wine of Chardonnay and boschera; a still red of Pinot Noir.