Today I manage 5 hectares of vineyard (another two are on the way). Making an authentic wine is the mission that drives me every day to work in the vineyard and in the winery. "Authenticity" for me means being able to fully express the territory of Marsala in my wines. Catarratto, Grillo, Nero d'Avola and Merlot (a vineyard of my father's): these are the varieties I cultivate. Most of the vineyards are located almost in front of the Stagnone Islands Nature Reserve in Marsala. I am in love with this territory, where I enjoy the sea breeze and the warm sun of Sicily, the spectacle of the reflections of the Salt Pans and the breathtaking view of the Islands of Favignana, Levanzo and Marettimo. Respecting the authenticity of the territory means that I do few treatments of sulfur and copper against vine diseases in the vineyard - I decide the treatments based on the rainfall of the year but above all considering the degree of humidity in the vineyard. The interventions in the vineyard are decided from time to time. It is important for me to make wine with quality, healthy grapes. In case of not good years, I sort the bunches. Quality, not quantity, is what counts to produce a good wine, which is made in the vineyard. In the winery all fermentations occur spontaneously. I use little chemistry, that is, I add - only for some wines - very few sulfites in the pre-bottling phase. For these wines I also control the temperatures, because the risk of blocking the fermentation process is high. I think it is a necessary practice here in Sicily, where in the period of August-September the temperatures reach 35°-40°C. Other wines I make without adding sulfur dioxide and without temperature control. Every year I decide how to do it, because making wine is not an exact science!