Manfredi Franco, a thirty-year-old from Marsala, is the perfect paradigm of the natural wine world; a careful consumer of bottles on one hand and a producer since 2020 on the other. No technical skills are needed, no years of study to graduate in oenology to be part of this world, all that is needed is genuine curiosity, a love for life, a subtle sensitivity that is exactly as far removed as possible from rules, from the systemic application of the method. He studied law in Rome, experienced the university life of the Capital, discovered "fine dining" catering, then a new course in Milan that finally opened the curtain on the world of food. The appetite comes with eating and he finds himself captivated by the spectacle of cooking in its highest interpretation. He sits at the most important tables in Italy, consumes attentively and curiously, asks, learns, develops a culture and a feeling. In 2020 he was awarded "Best Customer of the Year" by the L'Espresso Guide. Wine runs throughout this narrative constantly and ends up fascinating him. He studies as a self-taught, while gradually the memories of his childhood spent in Marsala among rows of vines and the smell of cellars re-emerge. He becomes voracious of wine magazines, travels among the most iconic winemakers in the country, uncorks, tastes, questions and compares vinifications and grapes... and grows. Once again, it is a thirst for knowledge. The dream of returning one day to his native Marsala to celebrate its beauty and memories through a wine takes shape. He meets Vincenzo Argileri of ViteadOvest, and his dream takes shape. They identify in the Ciavolo district an old vineyard of 35-40 years of less than 1 ha, belonging to an elderly farmer no longer interested in running it. These are mixed rows planted with Nocera, Corinto, Nerello Mascalese, Nero d'Avola, Zibibbo, Grillo and Catarratto. A kaleidoscope of varieties capable of telling the whole richness of Sicily. Manfredi's idea is a Mediterranean and elegant wine: a white that plays between the saltiness of the sea and the aromatic, between freshness and delicate oxidation (vehicle of complexity) or a four-season red, good all year round, easy and juicy. An idea far from the opulent and concentrated wines of the past, an idea that marries the revolution that first Nino Barraco and Vincenzo brought to this corner of Sicily revealing years ago that power was nothing in the face of finesse and grace. Manfredi's wines are terribly delicate and noble, like his name. To be drunk at temperature, thinking of the sunsets of the Stagnone, the notes of saltiness, the aromas of Sicilian cuisine. They are an extraordinary spot for this land and they are full of love....exactly everything that is needed to make a natural wine..