After some apprenticeship in the cellar of a dear friend of ours and a lot of study, in 2018, having put aside our previous life as an archaeologist for me and as an art historian for my husband, we decided to start our agricultural and winemaking journey. We purchased a farmhouse on the hill, with an annex which, with our hands and those of our friends, we transformed into a cellar. The aspiration was that of a peasant life and viticulture without too many compromises, in an attempt to recover and enhance the ancient wine-growing tradition of the Gubbio area, in upper Umbria. So we started by renting very small vineyards, about fifteen, which all together do not reach 4 hectares. Old vineyards between 60 and 120 years old, with some true viticultural monuments, which would have been uprooted. Instead, we thought that this was the basis from which to start with the idea of selecting the most interesting genetic material, to be re-proposed in the vineyards that we will plant in the coming years. The vines exude history and speak of our landscape, we intend to make them speak for at least a few more decades. At the right time their new vineyards will be there to continue the discussion. The viticulture that we have in mind is a daily, manual practice, made of sensitivity and continuous observation. We try to adopt all natural techniques in the vineyard that allow us to intervene as little as possible, from biodynamics to master Masanobu Fukuoka's agriculture of non-doing, without prejudice or fundamentalism. The goal is to have a very high quality fruit. The work continues in the cellar by subtraction, with the aim year after year of interfering as little as possible. The company today extends over approximately 22 hectares, divided between vineyards, arable land and woods. We grow cereals and legumes, which become nourishment for our farmyard animals and flour for our table. The forest provides us with the raw material for domestic heating with a view to a closed circular economy, aimed at self-sufficiency as much as possible. The following practices are carried out for all our wines: In the vineyard we grass and plant essences are sown by hand to improve biodiversity at the foot of the vines; as treatments we only use very low doses of copper, sulfur and propolis. The grapes are harvested by hand from plants that are on average 80 years old and grown in the Guyot system at 500 meters above sea level, on two types of soil: marly-arenaceous and calcareous. Yields vary from 700 g to 1.5 kg of grapes per vine. In the cellar the bunches are scrupulously selected and destemmed by hand on a rack. Fermentations occur spontaneously on their own yeasts, without temperature control and avoiding the use of winemaking aids with the exception of minimal doses of So2, added during destemming and bottling. The racking is always light, carried out with a vertical hydraulic press to avoid tearing the skins. After the post-fermentation racking, no further decanting is carried out. The wines do not undergo stabilization processes, nor are they filtered or clarified. It is bottled and labeled manually. The practices in the vineyard and in the cellar follow and respect the lunar cycles as much as possible.