Every year we grow mustard between the rows, once every other row. At the end of May we cut it back and we bury it, nourishing the soil, the microfauna and biodiversity.

Pruning is conducted to bring each plant to its maximum life. We respect the lymphatic channels and keep only one fruit head per year. We prune the greenery in May, clean heads and stems, we remove secondary shoots. At the end of July with the beginning of veraison we start the thinning.

The vine only concentrates on what remains, giving its best.

Harvesting is strictly manual. We harvest the earliest grapes at the end of August, the late ones in mid-October. They all arrive undamaged on the sorting table, where we make a further selection of the bunches, again by hand.

After destemming and crushing, the must goes into the tank for spontaneous fermentation and long maceration. We carry out 5 pumpovers per day: strictly by hand, like the fulling. We separate the wine from the skins, with a soft, low-yield pressing, which is done by gravity.

We then age our reds in French wood, barriques and tonneaux. For Pinot Grigio, Corvinone and Garganega we use unglazed terracotta amphorae.
After bottling, all wines rest for a further period of ageing in the bottle.