In 2003, Ezio and Isa settled in Custoza, with the vineyard. The estate includes about 3 hectares of vineyards, which are home to potato gardens, tomatoes in sauce and winter vegetables such as Broccoletto di Custoza, among others. Thanks to organic management, certified since 2012, our green space is a reserve for various animal species, such as the birds that nest in the fruit trees, the olive trees and the little houses we have built for them! A few years ago, the daughter Giorgia arrived in the vineyard, and in the cellar, with a project of #sanssoufres wines, without added sulphites, to express and interpret the careful work we bring to our soils. the vines : In the vineyard, we have varieties native to our territory such as Garganega, Corvina, Rondinella. The work we do in the vineyard is increasingly aimed at preserving its integrity, which is why we try to limit operations that cause soil compaction, also using the spontaneous green manure created by the vegetables and herbs that we sow in the rows. We pay great attention to winter pruning and green pruning, applied with respect to the course of the vine's sap, in order to preserve our twenty-year-old vineyards. It goes without saying that each variety has different pruning requirements depending on its vegetative and therefore productive characteristics. the cellar: For us, most of the work is done in the vineyard, to obtain good grapes. In the cellar, we apply operations that help us to express and preserve the characteristics of the grapes. These include semi-carbonic maceration followed by a long maceration on the whole bunch, as well as stirring on the fine lees. the wines: We produce two ranges of wines, although the method and style of vinification are the same. We blend the grapes from our vineyards to express the DOC wines of our regions, such as the white Custoza from Garganega, Trebbiano Toscano, Tocai Friuliano and Cortese grapes; or the red Bardolino from Corvina and Rondinella grapes. In the other line, we express pure Corvina and Garganega in wines without adding SO2. We use only steel for the vinification, because we like to keep the characteristics of the grapes and the terroir.