My company was founded in 1998 from scratch, (I am not a child of art) I currently have around 16 hectares of land of which 10 are vineyards, 4 are olive groves and another two are with alfalfa to feed my 3 sheep for company. I work in a very natural way both in the vineyard and in the cellar, the harvest is entirely manual and done in boxes, from the moment of cutting the bunch of grapes it takes about 20 minutes to go into the tank this allows me to use almost nothing in the cellar, only a little sulfur and that's it. The treatments are sulfur and copper but I am also trying to lower the latter because it is a heavy metal, and I am preferring treatments based on natural bio stimulants from plant products. I try to close the circle of the vegan supply chain since from fertilization to bottling I don't use products of animal origin, but only vegetable ones. The fermentations are all spontaneous without temperature control.